Crispy Lebanese Arayes Pita Pockets (Printable)

Golden pita pockets stuffed with juicy spiced meat, grilled until crispy outside and tender inside.

# What You’ll Need:

→ Meat Filling

01 - 1 lb ground lamb or beef (or a mix)
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice (optional)
08 - 3/4 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste
10 - Pinch of chili flakes (optional)

→ For Assembling

11 - 4 small pita breads (thin and pliable)
12 - 2 tbsp olive oil or softened butter (for brushing)
13 - Optional: 1 small garlic clove, crushed, or 1 tsp sumac (to mix with oil for brushing)

# How-To Steps:

01 - In a large bowl, combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice (if using), salt, pepper, and chili flakes. Mix thoroughly with your hands until well incorporated. For perfect seasoning, cook a teaspoon of the mixture in a pan, taste, and adjust salt or spices as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff about 2 tablespoons of the meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal edges.
03 - In a small bowl, mix olive oil (or butter) with optional crushed garlic or sumac. Lightly brush both sides of each stuffed pita with the mixture.
04 - Grill: Preheat grill or grill pan to medium-high. Grill arayes 3–4 minutes per side, until golden and crispy. Pan-Fry: Heat a large skillet over medium. Cook arayes 4–5 minutes per side, pressing gently with a spatula, until crisp and cooked through. Oven: Preheat oven to 400°F. Place arayes on a baking sheet and bake for 10–12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers, or serve whole. Best enjoyed immediately while crispy.

# Expert Hints:

01 -
  • The contrast between crackling golden pita and fragrant, steamy meat is something youll crave constantly
  • They come together in under 30 minutes but taste like something from a restaurant that's been perfecting them for generations
  • You can make a huge batch and freeze them, then reheat in a hot oven for emergency snacks
02 -
  • Overstuffing is the biggest mistake, the meat layer must be thin or the bread will burn before the meat cooks through
  • Letting the stuffed pitas sit for 10 minutes before cooking helps the bread adhere to the meat and prevents slipping
  • A hot cooking surface is crucial, medium-high heat creates the crispy exterior while keeping the inside juicy
03 -
  • If your pitas feel stiff, wrap them in a damp paper towel and microwave for 15 seconds before stuffing
  • The meat mixture can be made ahead and refrigerated for up to 24 hours before assembling and cooking
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