An irresistible mix of spiced meat and crispy bread, Arayes is one of the easiest ways to turn a few pantry staples into something bold and satisfying.
I can’t believe 2019 is already behind us. It’s been a year that somehow felt both fast and slow—and now I’m entering the new year with one intention: cook more during the week without overcomplicating it.
As much as I love making labor-of-love dishes like Shishbarak or layered baked kibbeh, sometimes the best meals are the simplest. These stuffed meat pitas are proof of that.
We make Arayes at home all the time—not because they’re flashy, but because they hit the spot every time. They take very little effort, especially if you marinate the meat in advance. Crisp, juicy, flavorful, and ready in under 30 minutes? You’ll be making these on repeat.
What Are Arayes?
At their core, Arayes are pita bread stuffed with seasoned minced meat and baked until crispy on the outside and juicy on the inside. Think of them like a cross between a grilled cheese and a meat pie—only faster and packed with flavor.
The mixture is made with ground lamb (or a mix of meats if you prefer), finely chopped onion and tomato, a hint of chili if you like heat, and some surprising additions that take it to the next level: mustard and pomegranate molasses. A butcher once told me to add mustard, and I haven’t looked back since.
Tips for Making the Best Arayes
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Thin meat layer = juicy results
Use a thin layer of meat (about ½ cup per pita). A thick layer might look tempting, but it can dry the bread out as you try to cook the meat or leave the pita soggy in the middle. -
Skip the parsley
I know it shows up in lots of versions online, but it changes the flavor too much. Arayes have their own character and shouldn’t taste like kofte. -
Let it marinate
The meat mixture tastes best after a few hours in the fridge, or overnight. Just make sure to strain any extra liquid before assembling. -
Crisp it right
Brush both sides of the pita with oil and bake in a hot oven, flipping once. You’ll get that perfect golden crust without needing to fry anything. -
Serving suggestion
Cut into quarters and serve with thick yogurt and a drizzle of pomegranate molasses on the side. We also serve it with lots of sumac onions, radishes and rocca.
🧂 Ingredient Swaps & Notes
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Meat: Use minced lamb, beef or a mix of both if preferred.
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Bread: I use medium pita (18 cm), but any size works—just adjust the filling and bake time accordingly.
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Spice Mix: Use a homemade or store-bought seven spice blend. (Need a recipe? Click here for mine.)
IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE A RATING AND A COMMENT BELOW. YOU CAN ALSO TAG ME ON INSTAGRAM. I WOULD LOVE TO SEE YOUR CREATIONS.
Arayes – Meat Stuffed Pitas
Ingredients
Meat mixture
- 800 g minced lamb (or a mix of lamb and beef)
- 1 medium sized tomato very finely chopped
- 1 small onion very finely chopped
- 1 small chili pepper finely chopped (optional)
- 1 tbsp vegetable oil
- 3 tbsp pomegranate molasses
- 1 tbsp mustard
- ½ tsp seven spices
- 1 tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 3 tsp salt or to taste
To assemble
- 10 pita bread
- Vegetable oil for brushing the pitas
Instructions
- In a large bowl, mix together all the meat mixture ingredients. Cover and marinate in the fridge for at least 2 hours or up to overnight. If the mixture releases excess liquid, strain it before assembling.
- Preheat the oven to 220°C (428°F).
- Open each pita to form a pocket and spread about ½ cup of the meat mixture inside. Press gently to distribute the meat in an even, thin layer.
- Brush both sides of the filled pitas with vegetable oil. Arrange on a baking tray and bake for about 15 minutes, flipping halfway through, until golden and crispy and the meat is fully cooked.
- Cut into quarters and serve hot with plain yogurt, a drizzle of pomegranate molasses on the side and your favorite veggies.
8 thoughts on “Arayes – Meat Stuffed Pitas”
These look really good and crispy! I’m gonna give it a try tomorrow, I never thought about straining the meat. When I make it, the bread gets soggy. I’m gonna try it your way, hopefully I’ll get the same result. You used regular yellow mustard or Dijon?
Hi Sara,
Thanks for stopping by! I use either English mustard or Dijon. Whatever I have really, but you can also use yellow mustard, but I would reduce it to 1/2 tbsp. Bon Appetit 🙂
Great! Thank you for the quick response 🙂
Anytime, I hope you liked it!
Hi Ayah, I made the recipe today. I gotta say it was delicious, I made 2 different recipes and we all preferred yours. However the middle still turned out soggy :(. The only crispy parts were the edges. Not sure what I could’ve done differently…any tips? I strained the meat, used pita bread, brushed with olive oil ( perhaps too much?)
Hi Sara, I am glad you liked them and so sorry they still turned out soggy 🙁
There could be several reasons for that. Pita could be too thin (my experience is that it is the main reason behind soggy bread; Lebanese thin pitas do not work for Arayes). It could also be that the meat has not marinated long enough for it to absorb the condiments, so it releases lots of juices as soon as it starts cooking. If your molasses is too thin, it could also be a factor. Ours is thick, since it is homemade, if yours is too thin, use 1 tbsp only. Too much oil could also do that. Also, you need to bake the pitas as soon as you stuff them, else the bread becomes soggy. Finally, a very hot oven is key for crispy pitas.
I hope that helps and fingers crossed all will work well next time 🙂
Thank you for all the tips! Will be making it again soon with a thicker pita bread. Which pita did you use?
I am sorry I missed your comment Sara. I live in Jordan and have access to tons of fresh pita made especially for Arayes. If you can’t find pita that is a little thicker than Lebanese pita, then though not ideal, but opt for Greek style pita. In this case, too thick is better than too thin. I hope that helps!
Ayah