Description
Crispy Lebanese Meat Stuffed Pita or Arayes is a popular Middle Eastern street food featuring pita bread stuffed with a spiced lamb or beef kofta mixture, pan-fried until golden and crispy. Served with a creamy whipped tahini yogurt sauce, this dish makes a delicious appetizer or main, reminiscent of Lebanese quesadillas or Gozleme.
Ingredients
For the Spiced Meat Filling:
- 1/2 brown onion
- 500g (1 lb) lamb or beef mince (ground meat)
- 2 garlic cloves, finely grated
- 1 tbsp finely chopped parsley (optional)
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1 1/2 tsp smoked paprika (substitute: plain paprika)
- 3/4 tsp ground allspice (substitute: mixed spice)
- 1/2 tsp cayenne pepper
- 1 1/4 tsp cooking/kosher salt
For the Pita and Cooking:
- 5 pita bread (thin pocket type, ~15cm/6″ diameter), cut in half (approximately 250g/8oz pack)
- Olive oil spray (or brush with olive oil)
For the Whipped Tahini Yogurt Sauce:
- 1 cup plain yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1/2 tsp cooking/kosher salt
Instructions
- Prepare the Spiced Meat Filling: Grate half a brown onion into a bowl using a standard box grater, including all the juices. Add 500g of lamb or beef mince, 2 finely grated garlic cloves, 1 tablespoon finely chopped parsley (optional), 3 teaspoons ground coriander, 3 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, 3/4 teaspoon ground allspice, 1/2 teaspoon cayenne pepper, and 1 1/4 teaspoons kosher salt. Mix everything thoroughly with your hands until well combined.
- Divide and Shape the Filling: Portion the meat mixture evenly into 10 pieces, about 55 to 60 grams each (approximately 1/4 cup). Flatten each portion into a semi-circular shape slightly smaller than the size of a pita half.
- Stuff the Pita Bread: Gently open each pita half to create a pocket. Place a shaped meat portion inside, then close the pita and press it gently to spread the meat evenly to the edges, ensuring it is fairly flat and uniformly shaped.
- Preheat the Oven for Warming: Set the oven to 50°C (120°F) and place a rack on a tray. This will be used to keep the cooked Arayes warm as you finish cooking the batches.
- Cook the Arayes on the Stovetop: Heat a large frying pan over medium-high heat. Lightly spray or brush both sides of each stuffed pita with olive oil. Place 2 or 3 pieces in the pan, depending on size, and cook for about 2 minutes on each side, pressing lightly with a spatula until golden brown and crispy. The thin layer of meat cooks quickly, so keep an eye on it.
- Keep the Arayes Warm: Transfer the cooked Arayes onto the prepared rack in the warm oven to keep them hot while cooking the remaining pieces.
- Prepare the Whipped Tahini Yogurt Sauce: In a heatproof bowl, combine 1 cup plain yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 finely grated garlic clove, and 1/2 teaspoon kosher salt. Whisk to combine, then microwave for 15 seconds on high. Whisk again vigorously until the sauce resembles soft whipped cream. Serve slightly warm or at room temperature.
- Serve: Optionally cut the Arayes in half and arrange on a serving platter. Serve alongside the whipped tahini yogurt sauce and enjoy immediately.
Notes
- Thin pita pockets work best to achieve crispy, well-cooked Arayes.
- Pressing the pita during cooking ensures the meat cooks evenly and crisps up nicely.
- The whipped tahini yogurt sauce can be served warm or at room temperature for the best flavor and texture.
- Adjust cayenne pepper according to preferred spice level.
- Parsley is optional but adds freshness to the meat filling.
- To keep cooked Arayes crispy, avoid stacking them while warm; use a rack instead.
