Lebanese Arayes (Meat-Stuffed Pita)

If you’ve never had arayes before, prepare to fall in love. These crispy, pan-fried meat-stuffed pitas are a Middle Eastern staple, often sold street-side or grilled during family gatherings. Think of them as the perfect fusion of burger meets pita — seasoned ground meat tucked inside pita bread and pan-fried (or grilled) until the outside is crisp and golden, while the inside stays juicy and aromatic.

This recipe leans into traditional flavor while keeping it quick enough for weeknight dinners.

Why You’ll Love This Recipe:

Crisp on the outside, juicy and flavorful inside

1. Ready in under 30 minutes

2. One bowl, one pan = minimal cleanup

3. Easy to scale for parties, lunches, or meal prep

4. Serve with tahini sauce, yogurt dip, or a simple tomato-cucumber salad

Final Thoughts:

These pan-fried arayes are the kind of meal that hits all the right notes — crispy, juicy, savory, and endlessly satisfying. Whether you're craving something quick and flavorful or want to serve up a Middle Eastern-inspired spread, arayes will never disappoint. They're perfect with dips, salads, or just on their own — straight from the skillet.

Yield: 4 servings

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Lebanese Arayes (Meat-Stuffed Pita)

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

If you’ve never had arayes before, prepare to fall in love. These crispy, pan-fried meat-stuffed pitas are a Middle Eastern staple, often sold street-side or grilled during family gatherings. Think of them as the perfect fusion of burger meets pita — seasoned ground meat tucked inside pita bread and pan-fried (or grilled) until the outside is crisp and golden, while the inside stays juicy and aromatic.

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Ingredients

For the Meat Filling

• 1 lb ground beef or lamb (80/20 for juiciness)
• 1 small onion, finely grated or minced
• 2 garlic cloves, minced
• 1 small tomato, grated or finely chopped
• 2 tbsp parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• ½ tsp allspice or cinnamon
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• Optional: pinch of chili flakes or cayenne for heat

For the Assembly

• 3–4 pita breads, cut in halves or quarters
• Olive oil or neutral oil, for brushing or pan-frying

Instructions

1. In a large bowl, combine ground beef or lamb, onion, garlic, tomato, parsley, and spices. Mix until just combined — avoid over mixing to keep the texture tender.
2. Cut pitas in half (or quarters for smaller servings). Gently open the pocket and spread a thin layer of the meat mixture evenly inside, pressing to make sure it reaches the edges. You want the layer thin so the meat cooks through quickly — about ¼ inch thick.
3. Heat a skillet over medium heat and brush both sides of the stuffed pitas with a little oil. Place them in the skillet (you may need to work in batches) and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and crisp on the outside, and meat is cooked through inside.
4. Slice and serve warm with lemon wedges, tahini sauce, yogurt, or a chopped cucumber-tomato salad.

Notes

Want extra crisp? Brush lightly with olive oil and toast in the oven after pan-frying.

No pita pockets? Use thin flatbreads and fold like quesadillas before crisping.

Make ahead: Assemble and refrigerate raw arayes up to a day in advance.

Try grilling: Arayes are amazing grilled for that slightly smoky, charred finish.

Nutrition Facts

Calories

454

Carbs

27 g

Cholesterol

81 mg

Fat

27 g

Fiber

2 g

Net carbs

25 g

Protein

24 g

Sat. Fat

9 g

Sodium

597 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.