Dinner

Lebanese Arayes: Irresistibly Flavorful Pita Pockets Recipe

Name: Lebanese Arayes: Irresistibly Flavorful Pita Pockets Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Lebanese
Ingredients: 1 lb ground lamb; 1 small red onion, finely chopped; 2 cloves garlic, minced; ½ cup flat-leaf parsley, finely chopped; 1 medium tomato, grated or minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp allspice; ½ tsp cinnamon; Salt and black pepper, to taste; 1 tbsp olive oil; 4 large Lebanese-style pita breads; Olive oil, for brushing; ½ cup grated Gruyere cheese (optional); 1 spoonful Raos Sauce (optional)

ByRita Bennet February 2, 2026February 2, 2026

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Introduction

Lebanese Arayes are deliciously stuffed pita pockets filled with spiced ground lamb and fresh herbs. This dish offers a perfect balance of savory flavors and a crispy exterior, making it an irresistible snack or meal.

The image shows a close-up of a stack of four stuffed flatbreads with a slightly toasted and golden-brown outer layer, featuring pockets of darker char marks. Each flatbread is thick with a soft and slightly translucent dough that looks chewy. Inside, there are two layers of filling: one is a cooked ground meat mix that is dark brown with a crumbly texture, and the other is fresh green chopped herbs or leafy vegetables that add a touch of color. The flatbreads are cut open to reveal the juicy fillings, with some melted cheese or sauce dripping slightly from the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground lamb (offers a rich, flavorful filling; mix with beef for added depth)
1 small red onion (finely chopped)

2 cloves garlic (minced)
½ cup flat-leaf parsley (finely chopped)

1 medium tomato (grated or minced)
1 tsp ground cumin

1 tsp ground coriander
1 tsp paprika
½ tsp allspice

½ tsp cinnamon
Salt and black pepper to taste (essential for balancing and enhancing flavors)
1 tbsp olive oil (keeps the filling moist and flavorful)

4 large Lebanese-style pita breads (the ideal pocket for your tasty filling)
Olive oil for brushing (ensures a crispy, golden crust when grilled)
½ cup grated Gruyere cheese (for a Levantine-meets-European twist)

1 spoonful Raos Sauce (for a slightly sweet tomato note)

Instructions

Step 1: In a large bowl, combine the ground lamb, minced garlic, chopped onion, grated tomato, parsley, and spices. Drizzle in olive oil and mix until everything is perfectly blended, creating a fragrant filling.
Step 2: Slice each pita in half to create two pockets. Gently open each pita half, ready to hold that delicious meat mixture.

Step 3: Spoon several tablespoons of the meat mixture into each pita pocket, pressing down lightly to pack it in.
Step 4: If you’re using Gruyere cheese or Raos Sauce, now’s the time to sprinkle them inside for an extra layer of richness and a touch of sweetness.
Step 5: Lightly coat the outside of each stuffed pita pocket with olive oil.

Step 6: Preheat your grill or skillet over medium heat. Cook the stuffed pitas for about 3–4 minutes on each side until they are golden and sizzling, pressing gently for even crispness.
Step 7: Remove the Arayes from the heat and cut each pocket into wedges. Enjoy them warm while the flavors are at their peak!

Tips & Variations

For a milder flavor, you can substitute ground beef or mix it half and half with lamb.

Adding Gruyere cheese creates a creamy texture while Raos Sauce adds a subtle sweet tomato finish.
Serve with a side of plain yogurt or a fresh cucumber salad for a complete meal.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet or oven until heated through to keep the crust crispy. Avoid microwaving, which can make the pita soggy.

How to Serve

A close-up view of four thick flatbreads stacked on top of each other, each bread is golden-brown on the outside with dark grill marks and a soft, white dough interior. Inside each bread, there are two main filling layers: small, browned pieces of ground meat and bright green leafy herbs, both nestled between the dough layers. The breads are cut in half, showing the juicy, textured meat and fresh herbs clearly in the middle. The flatbreads rest on a white plate on a white marbled surface, and steam rises gently from their warm surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Arayes ahead of time?

Yes, you can prepare the meat filling and stuff the pita pockets ahead of time. Keep them refrigerated and cook just before serving for the best taste and texture.