Lebanese pita bread stuffed with spiced meat and grilled until crispy — addictive street food.
Arayes are Lebanese stuffed flatbreads — halved pita pockets filled with a mixture of spiced ground lamb (or beef), onions, tomatoes, and fresh herbs, then grilled or toasted until the bread is crispy and the meat is cooked through. They are Lebanon's most beloved street snack, often sold at shawarma stands and eaten standing up. The contrast of crispy bread and juicy, spiced meat is irresistible.
Serves 4
Combine ground meat with grated onion, tomatoes, parsley, seven-spice, chili flakes, and salt. Mix well.
Cut pita breads in half. Open each pocket and stuff generously with the meat mixture, pressing flat.
Brush outsides with olive oil. Grill or cook in a cast-iron pan over medium-high heat, 4–5 minutes per side, until bread is crispy and meat is cooked.
Cut into triangles and serve with yogurt dip or tahini sauce.
Squeeze out excess moisture from tomatoes to prevent soggy arayes.
A hot cast iron pan gives the best crust.
Add halloumi to the filling.
Serve with garlic sauce (toum) instead of tahini.
Best fresh. Can be made ahead and refrigerated uncooked.
Arayes are popular across the Levant and have become a Middle Eastern comfort food worldwide, especially popular in Israel and Lebanon.
Yes, bake at 200°C for 12–15 minutes, flipping halfway.
Per serving (300g) · 4 servings total
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