Photo by Victoria Bishop-Smith / SOC Images
Soft, warm pita bread paired with flavorful, spiced ground mince toasted over an open fire creates the classic, yet delicious dish known as Arayes.
Originating centuries ago, this recipe is commonly eaten throughout the Levant region in countries like Palestine, Lebanon, Syria and Jordan.
It took two staple foods, meat and bread, and combined them to make a simple, everyday recipe that is great for feeding large families because of the availability and cheap price of the ingredients.
Lamb is traditionally used to make this dish, but ground beef is also common. It is mixed with classic spices like parsley, onion, garlic, allspice, cumin and paprika to create an earthy, delicious bite. It is then stuffed into a pita bread and cooked over an open fire or charcoal.
You can eat this alone or serve it alongside a tangy garlic yogurt sauce.
Nowadays, this meal can be prepared on the stove, in the oven or in an air fryer and is commonly served as an appetizer on many Middle Eastern restaurant menus.
If you’d like to make this recipe for yourself, follow the steps below!
Recipe
- In a medium sized bowl, combine the meat with all the vegetables and spices until sticky.
- Prep your pita by cutting them in half and gently open to create a hole for the filling.
- Add a good amount of meat, about ¼ cup, to each pita and spread it thin to allow for even cooking. Brush olive oil on both sides of the pitas and set aside.
- In a pan over medium heat, add olive oil. When it is hot, add the pitas and cook for about 3-4 minutes per side, pressing slightly.
- Let rest for 2-3 minutes. Optionally, cut in half for smaller portions.
- Serve and enjoy!
Ingredients
- 1lb ground beef
- 1 small onion, minced
- ¼ cup parsley, finely chopped
- 4-5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp allspice
- Salt and pepper, to taste
- Olive oil, for cooking
- 4-5 pita breads
