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Square crop of arayes served on a green plate with salad, showing the crisp pita and spiced meat filling inside.
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Arayes

Arayes are a Lebanese meat-stuffed pita, crisp outside and juicy inside. A quick and flavorful recipe perfect for sharing or snacking.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Sandwich
Cuisine: Mediterranean, Middle Eastern
Servings: 8 servings
Author: Jamie Sherman

Equipment

Ingredients

Filling

  • ½ lb ground beef
  • ½ lb ground lamb
  • ½ cup onion grated
  • ½ cup fresh parsley finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • 1 teaspoon Aleppo chili flakes
  • 1 teaspoon paprika
  • 1 tablespoon pomegranate molasses optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Shwarma White Sauce

  • ¾ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tablespoons distilled vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove garlic minced

For Serving

  • 4 pita breads
  • 2 tablespoons olive oil
  • fresh parsley for garnish

Instructions

  • In a large bowl, combine all filling ingredients and mix until well combined.
  • If pita bread is dry or stiff, warm briefly. Wrap in a damp paper towel and microwave for 15-20 seconds, or heat in a dry skillet for a few seconds per side.
  • Open each pita and spread about 1 inch of the meat mixture inside, pressing it evenly to the edges.
  • Heat olive oil in a skillet over medium heat. Place the stuffed pitas open-side down first and cook 2-3 minutes until browned.
  • Flip and cook 3-4 minutes per side until golden brown and cooked through. Press gently with a spatula for even cooking. Cook in batches if necessary.
  • In a medium bowl, whisk all sauce ingredients until smooth.
  • Serve warm arayes with white sauce and garnish with parsley.

Notes

🥡 STORAGE

  • Refrigerate in an airtight container for 3-4 days.
  • Freeze individually wrapped arayes for up to 3 months.
  • Store sauce separately in the fridge for 3-4 days.

♨️ REHEATING

  • Reheat in a skillet until crisp.
  • Oven or air fryer at 350°F until hot.
  • Microwave works but softens pita.
  • From frozen, thaw or reheat directly in the oven/air fryer, allowing extra time.

❄️ FREEZING

  • Wrap cooled arayes individually.
  • Freeze up to 3 months.
  • Thaw in fridge overnight before reheating.

💡 TIPS FOR BEST RESULTS

  • Press the filling firmly to pita edges.
  • Adjust filling thickness and cooking time to preference.
  • Always sear the open side first to prevent leakage.
  • Adjust sauce consistency with water, mayo, or yogurt.

🍳 ALTERNATE COOKING METHODS

  • Oven: Bake at 400°F for 10-12 minutes per side.
  • Air fryer: Cook at 375°F for 8-10 minutes, flipping halfway.
  • Grill: Cook over medium heat 3-4 minutes per side.

♻️ LEFTOVERS

  • Slice and serve as appetizers.
  • Add chopped arayes to a salad or grain bowl.
  • Reheat and dip in hummus or tahini.

Nutrition

Serving: 0.5pita | Calories: 425kcal | Carbohydrates: 20g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 761mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 459IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
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