Imagine biting into warm, crispy pita bread stuffed with juicy spiced ground meat. Sounds amazing right? Well, let me introduce you to Arayes – an amazing Middle Eastern meat-stuffed pita recipe! Arayes, (meaning ‘brides’) are pita bread stuffed with kafta meat mixture and then cooked until the bread is crispy and the meat is cooked through. They’re like the most delicious spiced meat-filled sandwiches! It’s a Levantine/Middle Eastern recipe that is popular in Jordan, Palestine, Syria, and Lebanon. I grew up eating Arayes, and they’re often served at BBQs (along with shish tawook, kafta, and lamb skewers). I’ve seen many recipes on the internet where they use super thick pita and a thick layer of meat mixture but that’s not how arayes should be. The key is to place a thin layer of meat inside thin pita bread to get the ultimate crispy flavor.
Why You’ll Love This Recipe
If you love meat-filled sandwiches with delicious Middle Eastern flavors, you’re going to go crazy for these meat-stuffed pitas. The spiced meat mixture is so easy to prepare and then you have your choice of how you want to cook the pitas (grill, stovetop, or oven). They make the perfect handheld snack to serve at a BBQ or to enjoy for a fuss-free weeknight dinner.
key ingredients
Here’s what you need to make this savory delight:
Ground meat: Beef or lamb are the traditional choices. I used lamb. Make sure that you use meat with fat in it, I usually go for 85/15, as the fat will melt and make the Arayes very delicious. 80/20 also works.Vegetables: Finely diced tomato, onion, and chili. You can grate the onion if you wish, but make sure to get rid of the excess moisture. I also remove the tomato seeds and juice, otherwise, the pitas won’t get crispy. Spices: I use a Middle Eastern blend of cinnamon, paprika, and Baharat which is a seven-spice blend.Pomegranate molasses: This is a sweet and tangy syrup that comes from the juice of pomegranates. It’s optional, but a traditional ingredient that adds a great flavor. I also use it to make fattoush salad.Pitas: Try to find Lebanese-style pita bread (it’s usually thin compared to other pitas. You don’t want bread that’s too thin but thick bread is not great in terms of texture). The pitas that I used were 7 inches/18cm. If you’re using small pitas, do not cut them in half, just separate the pita and stuff it.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Meat Stuffed Pitas
These arayes are so quick to make. From start to finish it takes about 20 minutes. Also, I’ve given you three different options for cooking the pitas so you can choose the best option for you! Use one of the methods below to get crispy pitas every time!
Grill method:
Preheat the grill to medium-high heat (350°F/180°C), place the stuffed pitas directly on the grill grates, and cook uncovered for 2 minutes per side. Be careful not to burn the pitas, as they cook very quickly. Serve immediately while still crispy.
Stovetop method:
Heat olive oil in a skillet over medium-high heat, and cook the pitas on both sides until browned and crispy. Serve immediately while still crispy.
Oven method:
Preheat the oven to 350°F/180°C, and place the stuffed pitas on a sheet pan. Bake in the oven for 8-10 minutes or until browned and crispy. Serve immediately while still crispy.
Variations
I grew up eating traditional arayes which are made with ground beef or lamb. If you like to experiment in the kitchen, you could add some additional flavors, which would result in something a little different than the classic version, but would still taste amazing! Here are some ideas you could try:
Add cheese: Sprinkle some feta or shredded mozzarella over the meat mixture before grilling for a cheesy twist.Make it spicy: Add some red pepper flakes for a bit of heat.Change the protein: For a leaner option, try ground chicken or turkey. For a meat-free option, you can try making the filling with soy crumbles or textured vegetable protein (TVP).Different spices: Customize your meat filling with your favorite blend of spices.
Recipe Tips
Don’t overstuff the pita. A thin layer of meat is the way to go, so the arayes hold together and get nice and crispy.Remove excess moisture. Take the seeds out of the tomatoes and blot the chopped onion with paper towel before adding it to the meat mixture to ensure a crispy texture.Let the pitas rest. Give it a couple of minutes after you remove the pitas from the grill before you serve them. This resting time makes them easier to handle and they’ll be less likely to fall apart.
Storing Tips
Arayes are best eaten when they’re freshly made and still crispy. If you do have some leftovers, you can safely store them in the fridge in an airtight container or ziptop bag for up to 3 days. They also freeze well if kept in a freezer-safe container or zip top bag for up to 3 months. Let the stuffed pitas thaw in the fridge overnight before reheating. To reheat them, you have a couple of options to make them crispy again. The first way is to bake them on a baking sheet in a 375°F/190°C oven for 10 – 12 minutes until heated through. Another option is to reheat your meat stuffed pitas on the stovetop in a skillet over medium heat. You can use a microwave if you don’t mind the pita not being crispy.
What To Serve With Meat Stuffed Pitas
You can serve these meat stuffed pitas as an appetizer, snack, or main dish. I love to serve them hot off the grill with some homemade garlic sauce or yogurt for dipping. Of course, you can never go wrong with serving them alongside a fresh green salad or with a side of crispy French fries and some homemade hummus for a heartier meal. Save this recipe the next time you’re in the mood for some Middle Eastern flavors and want to serve a winning recipe everyone will love! Pin it for more people to enjoy too! © Little Sunny Kitchen
