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Arayes (Middle Eastern Stuffed Pita) Recipe

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4.1 from 3 reviews

Arayes are a delicious Middle Eastern dish featuring pita bread stuffed with a savory mixture of ground beef, garlic, onions, and fragrant spices. This recipe offers two cooking options: grilling the stuffed pitas for a smoky char or baking them until crispy in the oven. Perfect as a satisfying appetizer or a hearty meal, Arayes are traditionally served with yogurt, tahini sauce, or fries.

  • Total Time: 45 minutes
  • Yield: 8 servings (8 stuffed pita halves)

Ingredients

Meat Mixture

  • 1 lb extra lean ground beef (500g)
  • 5 garlic cloves (peeled)
  • 1/2 onion (peeled and quartered)
  • 1/2 cup parsley (packed)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon seven spice (or substitute with allspice)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil (for the meat)

For Assembling

  • 4 round pitas (smaller 4 inch pitas)
  • 2-3 tablespoons olive oil (for brushing the pitas)

Instructions

  1. Preheat Oven or Prepare Grill: If baking, preheat your oven to 400°F (204°C). If grilling, brush a cast iron grill pan with oil and set it over medium-high heat.
  2. Prepare Vegetables: Finely chop the onions, garlic, and parsley by hand or pulse them in a food processor until finely minced. Use your hands or a cheesecloth to squeeze out as much moisture as possible from the mixture to avoid sogginess.
  3. Mix Meat Filling: In a bowl, combine the ground beef with the squeezed vegetable mixture, black pepper, salt, seven spice, pomegranate molasses, and 2 tablespoons of olive oil. Mix thoroughly with your hands to evenly distribute the spices and seasonings.
  4. Stuff Pitas: Cut each pita in half and gently open to form pockets. Fill each pita half with about 1.5 to 2 tablespoons of the meat mixture. Ensure the filling reaches the edges but avoid overfilling. Press the pitas flat slightly and brush all sides generously with olive oil.
  5. Cook on Grill: Place the stuffed pitas on the hot grill pan. Cook for 3-4 minutes on each side, pressing down with a spatula to sear the meat evenly. Flip onto the exposed meat side and sear it as well. Adjust heat as needed to prevent burning and ensure the meat cooks through.
  6. Or Bake in Oven: Place the stuffed pitas on a baking sheet fitted with a rack (avoid parchment paper). Bake for about 20 minutes, turning halfway through for even cooking. For extra crispness, broil for a few minutes at the end while closely monitoring to avoid burning.
  7. Serve: Serve Arayes immediately while hot and crispy alongside yogurt, tahini sauce, or ketchup and fries. Enjoy the rich, spiced flavors and satisfying textures!

Notes

  • Pomegranate molasses adds a subtle tangy sweetness, but you can substitute with a mixture of lemon juice and honey if unavailable.
  • Removing excess moisture from the vegetables is essential to keep the pita from getting soggy during cooking.
  • Using a cast iron grill provides excellent searing, but a stovetop grill pan or regular skillet can be used if necessary.
  • Broiling at the end of baking helps crisp the pita, but watch carefully to prevent burning.
  • Leftovers can be reheated in the oven or on a skillet to maintain crispness.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Grilling or Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Find it online: https://recipeteach.com/arayes-middle-eastern-stuffed-pita-recipe/