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Crispy Lebanese Arayes Recipe

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4.5 from 133 reviews

Crispy Lebanese Arayes are stuffed pita pockets filled with a fragrant mixture of ground lamb, aromatic spices, fresh herbs, and a touch of tomato, grilled to golden perfection. This flavorful Middle Eastern dish is enhanced with optional Gruyere cheese and a touch of sweet Raos Sauce, making it a delicious fusion of Levantine and European flavors. Perfect as a hearty appetizer or a satisfying main dish, these pita pockets deliver a crispy crust with a juicy, savory filling.

Ingredients

Scale

Filling

  • 1 lb ground lamb
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup flat-leaf parsley, finely chopped
  • 1 medium tomato, grated or minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil

Pita Pockets & Toppings

  • 4 large Lebanese-style pita breads
  • Olive oil, for brushing
  • ½ cup grated Gruyere cheese (optional)
  • 1 spoonful Raos Sauce (optional)

Instructions

  1. Prepare the filling: In a large bowl, combine the ground lamb, minced garlic, finely chopped onion, grated tomato, flat-leaf parsley, ground cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper. Drizzle in the olive oil and mix everything thoroughly until well blended, forming a fragrant and moist meat mixture.
  2. Prepare the pita pockets: Slice each Lebanese pita bread in half to form two pockets. Carefully open each pita half to create space for the filling without tearing the bread.
  3. Stuff the pitas: Spoon several tablespoons of the meat filling into each pita pocket. Press down lightly to pack the mixture evenly inside the pockets for a substantial and even filling.
  4. Add cheese and sauce (optional): If desired, sprinkle grated Gruyere cheese and a spoonful of Raos Sauce inside each stuffed pita for added richness and a subtle sweet tomato flavor.
  5. Brush with olive oil: Lightly coat the outside of each stuffed pita pocket with olive oil. This helps achieve a golden, crispy exterior when cooked.
  6. Grill or pan-cook the Arayes: Preheat your grill or skillet over medium heat. Place the stuffed pitas on the grill or skillet and cook for 3–4 minutes on each side, pressing gently with a spatula or grill press to ensure even crispness and thorough cooking of the filling.
  7. Serve: Remove the Arayes from the heat and cut each pita pocket into wedges. Serve warm to enjoy the crispy crust and the flavorful filling at their best.

Notes

  • You can substitute ground beef or a mix of lamb and beef for a milder flavor.
  • For a spicier version, add a pinch of cayenne pepper or chopped fresh chili to the filling.
  • If Lebanese-style pita is unavailable, use any thick pita bread that can hold the filling without breaking.
  • Grilling imparts a smoky flavor, but a skillet works equally well if a grill is not available.
  • Make sure the skillet or grill is adequately heated before cooking to achieve optimal crispness.
  • Leftover Arayes can be reheated in a skillet or oven to restore crispiness.

Keywords: Lebanese arayes recipe, grilled stuffed pita, lamb pita pockets, Middle Eastern appetizer, crispy pita, lamb kebab sandwich

Find it online: https://victoriablair.com/crispy-lebanese-arayes-recipe/