Crispy Lebanese Arayes Pita Pockets (Printable)

Golden pita pockets stuffed with juicy spiced meat, grilled until crispy outside and tender inside.

# What You Need:

→ Meat Filling

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→ Assembly

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# Directions:

01 - Combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes in a large bowl. Mix thoroughly with hands until incorporated. Cook a small test portion to verify seasoning and adjust as needed.
02 - Cut each pita in half to create semi-circles. Gently open each half to form a pocket. Stuff approximately 2 tablespoons of meat mixture into each pocket, spreading in a thin even layer. Press edges lightly to seal.
03 - Mix olive oil with optional crushed garlic or sumac in a small bowl. Lightly brush both sides of each stuffed pita with the oil mixture.
04 - Grill over medium-high heat for 3-4 minutes per side until golden and crispy. Alternatively, pan-fry over medium heat for 4-5 minutes per side while pressing gently, or bake at 400°F for 10-12 minutes flipping halfway until crisp and golden.
05 - Slice each arayes half in two for appetizers or serve whole portions. Best enjoyed hot while maintaining crispy texture.

# Expert Advice:

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  • The contrast between crackling-crisp bread and tender spiced meat is absolutely magical
  • They come together in under 30 minutes but taste like something from a restaurant
  • Perfect for feeding a crowd or freezing for quick weeknight dinners
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  • Overstuffing is the number one mistake, a thin layer of meat ensures everything cooks evenly
  • The pitas will soften as they sit, so serve immediately for that perfect crunch
  • You can prep these ahead and keep them refrigerated, just cook them right before serving
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  • Weighing down the arayes with a heavy skillet while pan-frying helps achieve even better contact and crispiness
  • Warm your pitas slightly before stuffing if they seem stiff or dry
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