Ingredients
Check off ingredients as you go
For 10 arayes (or 20 quarters)
- 500g (1 lb) ground meat (beef or lamb, or a mix of both)
- 1 medium onion, grated or finely minced
- 2 garlic cloves, minced
- 1/2 bunch parsley or cilantro, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp baharat (Lebanese 7-spice blend that makes all the difference)
- Salt, pepper
- A drizzle of olive oil
- 5 pita breads
- Olive oil for brushing
Preparing the Arayes
Mix the meat with the onion, garlic, herbs, and spices. Add a drizzle of olive oil. Knead to obtain a homogeneous filling.
Cut the pita breads in half or quarters. Gently open each piece and stuff with a thin layer of meat (about 1 to 2 tablespoons). Flatten slightly (to allow the center to cook through).
Cooking the Arayes
- On the stovetop/griddle: Heat a pan. Brush the pita with oil and grill the arayes for 3 minutes on each side until golden brown and the meat is cooked through.
In the oven: Preheat to 180°C (350°F). Brush the arayes with oil. Bake for about 15 minutes, flipping halfway through.
Serve the arayes with tahini sauce, or a fresh Israeli salad.
Variations
- Add a bit of chili (harissa) or 30g (¼ cup) toasted pine nuts to the filling.
- Cook the arayes on the barbecue, grilling until the meat is fully cooked and the pita is crispy.