Arayes — Print Recipe — The Culinary Codex

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.

Ingredients

4 pita breads, halved
400g ground lamb
1 large onion, grated
2 tomatoes, finely diced
1/4 cup fresh parsley, chopped
2 tbsp tomato paste
1 tsp allspice
1 tsp cumin
1/2 tsp cinnamon
Salt and pepper
2 tbsp olive oil
Tahini sauce for serving

Instructions

1 Mix ground lamb with grated onion, diced tomatoes, parsley, tomato paste, allspice, cumin, cinnamon, salt, and pepper until well combined.
2 Open each pita half to form a pocket. Spread the meat mixture evenly inside each pocket in a thin, even layer.
3 Press the stuffed pitas gently to flatten and distribute the filling evenly throughout the entire pocket.
4 Brush the outside of each stuffed pita lightly with olive oil on both sides for even browning and to prevent sticking.
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.
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.