Palestinian
Arayes
Palestinian arayes are thin pita pockets filled with spiced minced lamb, parsley, onion, and tomato, then grilled until the bread is crisp and the meat is juicy. They are best served hot with lemon, pickles, and a little tahini or yogurt alongside.
Watch it madeFutureCanoe · 1:05
Ingredients
- Medium Arabic pita breads2
- Ground lamb, preferably with some fat250g
- Small onion, finely grated and lightly squeezed1
- Small firm tomato, finely diced and drained1
- Fresh parsley, finely chopped1/3 cup
- Palestinian seven spice or ground allspice1 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp
- Aleppo pepper or crushed red pepper1/4 tsp
- Olive oil, for brushing3 tbsp
- Lemon wedges, pickles, and tahini sauce, for servingas desired
Method
- Place the lamb, squeezed onion, drained tomato, parsley, seven spice, cinnamon, black pepper, salt, and Aleppo pepper in a bowl.
- Mix firmly by hand for 2 to 3 minutes until the meat mixture becomes cohesive and slightly sticky.
- Cut each pita in half to make 4 pockets.
- Open each pita half gently and spread one quarter of the meat mixture inside in a thin, even layer reaching the edges.
- Press the filled pitas flat so the meat is no thicker than about 1 cm.
- Brush both sides of each stuffed pita generously with olive oil.
- Heat a charcoal grill, grill pan, or heavy skillet over medium heat.
- Cook the arayes for 4 to 5 minutes per side, pressing lightly, until the bread is deeply golden and crisp and the meat is cooked through.
- Stand the arayes briefly on their cut edges for 1 minute to brown the exposed meat side.
- Serve hot with lemon wedges, pickles, and tahini sauce.
Common questions
Can I substitute the lamb with another meat in arayes?
Yes. Ground beef works well, especially 80/20 for enough fat. A beef-lamb mix is excellent. Turkey or chicken can be used, but add a little olive oil because they’re leaner and can dry out faster.
How long does arayes take to cook, and how do I know it’s done?
Plan on about 8 to 10 minutes total over medium heat, plus 1 minute on the cut edges. It’s done when the pita is deeply golden and crisp and the filling is cooked through with no pink remaining.
What are the most common mistakes when making arayes?
The biggest mistakes are overfilling the pita, using too much tomato moisture, and cooking over heat that’s too high. Keep the meat layer thin, drain the vegetables well, and press the pitas flat so the filling cooks evenly.
How should I store and reheat leftover arayes?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven at 180°C/350°F until crisp and hot. Avoid the microwave if you want the pita to stay crunchy.
What should I serve with arayes besides tahini sauce?
Lemon wedges and pickles are classic and cut through the richness. You can also serve with chopped salad, tomato-cucumber salad, garlic yogurt, or pickled chilies. Serve immediately while the pita is crisp and hot.