Description
Crispy Lebanese Arayes are irresistibly flavorful grilled pita pockets stuffed with seasoned ground lamb, garlic, herbs, and warm spices. These golden, crispy pockets are juicy inside and perfectly crunchy outside, making them a beloved Lebanese street food perfect for dinner or sharing.
Ingredients
- 1 lb ground lamb
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat-leaf parsley, finely chopped
- 1 medium tomato, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 large Lebanese-style pita breads
- Olive oil for brushing
- 1/2 cup grated Gruyere cheese (optional)
- 1 spoonful Rao’s Sauce (optional)
Instructions
- In a large bowl combine ground lamb, minced garlic, chopped onion, grated tomato, parsley, cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper.
- Drizzle in olive oil and mix thoroughly until the filling is well combined.
- Slice each pita in half to create two pockets and gently open them.
- Spoon several tablespoons of the meat mixture into each pita pocket, pressing lightly to pack it evenly.
- If desired, add grated Gruyere cheese or a spoonful of Rao’s Sauce inside the pita for extra flavor.
- Lightly brush the outside of each stuffed pita with olive oil.
- Preheat a grill or skillet over medium heat.
- Cook the stuffed pitas for about 3–4 minutes per side until golden brown and crispy, pressing gently for even cooking.
- Remove from heat, cut into wedges, and serve warm.
Notes
- Arayes can be assembled up to 24 hours ahead and stored in the refrigerator before grilling.
- Mix lamb with ground beef for a slightly milder flavor.
- Serve with garlic yogurt sauce or tahini for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled, Skillet
- Cuisine: Lebanese