Arayes Recipe
Crispy pita pockets stuffed with juicy spiced ground beef or lamb come together in 30 minutes on the skillet, served warm alongside a creamy whipped tahini yogurt sauce.
Equipment
- standard box grater
- rack on a tray
- Large frying pan
- Spatula
- Heatproof bowl
Ingredients
- 5 pita bread the thin pocket type, ~15cm/6' diameter (250g/8oz pack), cut in half
- Olive oil spray (or brush with olive oil)
Spiced meat filling
- 1/2 brown onion
- 500 g / 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 (sub plain paprika)
- 3/4 tsp ground allspice (sub mixed spice)
- 1/2 tsp cayenne pepper (reduce/omit for less spicy)
- 1 1/4 tsp cooking/kosher salt
Whipped tahini yogurt sauce
- 1 cup plain yogurt
- 2 tbsp tahini (or Chinese sesame paste)
- 1 tbsp lemon juice
- 1 garlic clove finely grated
- 1/2 tsp cooking/kosher salt
Instructions
Spiced meat filling
- Use a standard box grater to shred the onion directly over a mixing bowl, retaining the liquid. The bowl should contain juicy pulp rather than coarse onion chunks.
- Work the remaining filling ingredients into the onion with your hands until thoroughly combined. The spices should look evenly distributed, without streaks of unseasoned meat.
- Portion the mixture into 10 pieces, about 55 to 60g per portion, 1/4 cup, and press each into a half-moon slightly smaller than a pita half. Keep the thickness consistent across each portion to encourage even cooking.
- Ease apart each pita pocket, slip a meat portion inside, then close the bread and press the filling toward the edges. The stuffed half should feel evenly flat rather than bulging at its center.
Cooking Arayes
- Set the oven to 50°C/120°F and arrange a wire rack over a tray for the finished batches. The raised surface lets moisture escape beneath the bread.
- Bring a large frying pan to medium-high heat, spray both pita surfaces with olive oil, and cook 2 or 3 halves at a time for about 2 minutes per side while applying gentle spatula pressure. Listen for sizzling and look for a golden, crisp crust, remembering that bread color alone doesn't confirm the filling is done.
- Move each cooked batch onto the prepared rack in the oven while cooking the remaining pockets. Leave the pieces unstacked so trapped steam doesn't soften their undersides.
- Arrange the cooked arayes on a platter, cutting each half into smaller pieces if desired, and accompany them with the whipped tahini sauce. Bring them out while the bread still has its crisp bite.
Whipped tahini sauce
- Whisk the sauce ingredients together in a heatproof bowl, microwave on high for 15 seconds, then whisk again and serve slightly warm or at room temperature. The finished dip should have the soft consistency of gently whipped cream.
Notes
Ingredient tip: If pita pockets feel stiff and resist opening, wrap them in a slightly damp paper towel and microwave for 15 to 30 seconds until pliable.
Texture tip: Spread the meat into a thin, even layer of about 1/4-inch and cook the pockets promptly after stuffing so moisture does not soften the bread. Keep cooked batches unstacked on a wire rack so steam escapes underneath.
Doneness: For beef filling, insert an instant-read thermometer into the exposed meat edge to verify a minimum internal temperature of 160°F (71°C), since a golden crust alone does not confirm the center is cooked.
Storage: Refrigerate cooked leftovers promptly in a covered container, keeping the sauce and salads separate. Reheat in an oven, toaster oven, or skillet rather than the microwave to help restore crispness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.