Pita bread stuffed with seasoned lamb and grilled until the bread is charred and crisp while the filling stays juicy. This Lebanese street food favorite delivers smoky, meaty flavor in every bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix ground lamb with grated onion, diced tomatoes, parsley, tomato paste, allspice, cumin, cinnamon, salt, and pepper until well combined.
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2
Open each pita half to form a pocket. Spread the meat mixture evenly inside each pocket in a thin, even layer.
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3
Press the stuffed pitas gently to flatten and distribute the filling evenly throughout the entire pocket.
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4
Brush the outside of each stuffed pita lightly with olive oil on both sides for even browning and to prevent sticking.
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5
Grill over medium-high heat for 3-4 minutes per side until the bread is charred with grill marks and the lamb is cooked through.
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6
Cut each arayes into triangles and serve immediately with tahini sauce, pickled turnips, and fresh mint leaves on the side.
Did You Know?
Arayes originated as a clever way to use leftover kafta mixture — resourceful Lebanese cooks stuffed it into bread and grilled it over dying embers.
Chef's Notes
Equipment Tips
- grill or grill pan
- mixing bowl
- sharp knife
- brush
The Story Behind Arayes
Arayes exemplify the Lebanese genius for simple, satisfying food born from practical ingenuity. The concept of grilling spiced meat inside bread likely emerged from the same tradition as lahmacun and other flatbread-and-meat combinations found across the Eastern Mediterranean. In modern Lebanon, arayes have become a barbecue essential and popular street food, with every grill master adding their own signature spice blend to the filling.
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