Lebanese Arayes: Irresistibly Flavorful Pita Pockets Recipe
Lebanese Arayes are deliciously flavorful pita pockets stuffed with a seasoned ground lamb mixture, enhanced with fresh herbs, spices, and optional Gruyere cheese and Raos Sauce. Grilled to a golden crisp, these savory pockets offer a perfect balance of Middle Eastern spices and satisfying textures, ideal for a hearty snack or meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 stuffed pita pockets (4 pitas halved) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
Ingredients
Scale
Filling
- 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
Assembly
- 4 large Lebanese-style pita breads
- Olive oil, for brushing
- ½ cup grated Gruyere cheese (optional)
- 1 spoonful Raos Sauce (optional)
Instructions
- Prepare the filling: In a large bowl, combine the ground lamb, minced garlic, chopped onion, grated tomato, parsley, and spices. Drizzle in olive oil and mix thoroughly until the mixture is well blended and fragrant.
- Prepare the pita: Slice each pita bread in half to form two pockets. Gently open each pita half to create room for stuffing.
- Stuff the pita: Spoon several tablespoons of the meat mixture into each pita pocket, pressing lightly to pack the filling evenly.
- Add optional ingredients: If using Gruyere cheese and Raos Sauce, sprinkle them inside each stuffed pita pocket to add richness and a sweet tomato note.
- Brush with olive oil: Lightly brush the outside of each stuffed pita with olive oil to encourage a crispy, golden crust during cooking.
- Grill the Arayes: Preheat a grill or skillet over medium heat. Cook the stuffed pitas for 3–4 minutes on each side, applying gentle pressure to achieve an even crispness and ensure the filling is cooked through.
- Serve: Remove the Arayes from heat, cut them into wedges, and enjoy warm for optimal flavor and texture.
Notes
- Ground beef can be mixed with the lamb to vary the flavor and texture.
- Gruyere cheese and Raos Sauce are optional but add a nice depth and sweetness to the filling.
- Pressing the pita pockets gently while cooking helps them cook evenly and develop a crisp crust.
- Serve immediately after grilling to enjoy the crispy texture and warm filling.
- You can substitute the grill/skillet with a panini press for convenience.
Keywords: Lebanese Arayes, lamb stuffed pita, grilled pita pockets, Middle Eastern recipe, lamb ground meat, pita sandwiches, Arayes recipe
