Description
Crispy Lebanese Arayes are delicious pita pockets stuffed with a flavorful blend of spiced ground lamb, fresh vegetables, and melted Gruyere cheese. Grilled to golden perfection and brushed with olive oil for a crispy crust, this Middle Eastern-inspired dish makes a perfect savory snack or meal that you can easily make at home in under an hour.
Ingredients
Scale
Meat Mixture
- 1 pound ground lamb (can mix with ground beef for added depth)
- 1 red onion (finely chopped)
- 4 garlic cloves (minced)
- 1/4 cup flat-leaf parsley (chopped; substitute with cilantro if desired)
- 1 tomato (grated or minced)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander (can substitute with caraway)
- 1 tablespoon paprika
- 1 tablespoon allspice (can use nutmeg as a substitute)
- 1/2 teaspoon cinnamon
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil (for brushing and keeping filling moist)
Assembly
- 4 Lebanese-style pita breads (can switch to gluten-free pita)
- 1 cup Gruyere cheese (substitute with any melting cheese)
- 1/4 cup Raos sauce (optional but adds flavor)
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine ground lamb, finely chopped red onion, minced garlic, grated tomato, chopped parsley, ground cumin, ground coriander, paprika, allspice, cinnamon, salt, and black pepper. Drizzle in 2 tablespoons of olive oil and mix everything thoroughly until well incorporated.
- Prepare the pita bread: Carefully slice each Lebanese-style pita bread in half to create pockets. Lay the pitas on a clean surface and preheat your grill or skillet to medium heat.
- Stuff the pitas: Generously spoon the spiced meat mixture into each pita half, pressing down gently to pack the filling evenly without tearing the bread.
- Add cheese and sauce: Sprinkle Gruyere cheese inside each stuffed pita. Drizzle with Raos sauce if you prefer extra flavor and moisture.
- Brush with olive oil: Lightly brush the exterior of each stuffed pita with olive oil to help achieve a golden, crispy crust when cooking.
- Grill the arayes: Place the stuffed and brushed pitas on the preheated grill or skillet. Cook for about 3–4 minutes on each side, or until the bread is golden brown, crisp, and the filling is cooked through.
- Serve: Once cooked, remove the arayes from the heat, let them cool briefly, slice into wedges, and serve warm for the best taste and texture.
Notes
- You can substitute ground beef or a mix of lamb and beef for the filling depending on preference.
- For a spicier version, add chopped chili or cayenne pepper to the meat mixture.
- Use gluten-free pita bread to make the dish gluten-free.
- Gruyere cheese can be swapped out with other melting cheeses like mozzarella or cheddar.
- Raos sauce is optional but adds a nice depth of flavor; you can substitute with tahini or garlic yogurt sauce.
- Cooking in a skillet or on a grill works equally well; just ensure medium heat to prevent burning the pita.
