Dinner

Crispy & Juicy Lebanese Arayes Recipe

Name: Crispy & Juicy Lebanese Arayes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Lebanese
Ingredients: ½ lb (225g) ground beef (80/20 fat ratio); ½ small onion, grated; 1 garlic clove, minced; ¼ cup chopped parsley; ½ tsp cumin; ½ tsp ground cinnamon; Salt and black pepper to taste; 2 (6-inch) pita breads, halved to form 4 pockets; 2 tbsp olive oil (for brushing); ¼ tsp chili flakes for heat; 1 tbsp tahini for extra flavor; Chopped pine nuts for crunch

Bylina moretti January 15, 2026January 15, 2026

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Introduction

If you’re craving a crispy, juicy Middle Eastern snack or a flavorful dinner, Lebanese Arayes is the perfect choice. These pita pockets stuffed with spiced ground beef are grilled or baked until golden, offering bold flavors with minimal effort. Enjoy this quick and satisfying dish any night of the week.

The image shows a stack of three stuffed flatbreads on a round wooden plate, with a woman's hand holding the top flatbread piece. Each flatbread is cut in half to reveal a thick, crumbly meat filling mixed with green herbs inside. The flatbread exterior is golden brown with a slightly crisp texture and some darker toasted spots, while the inside appears soft and fluffy. Bright green herb bits are scattered on and around the plate. A small white bowl of white dipping sauce with small green herb pieces sits next to the flatbreads. The setting is on a white marbled surface with a blurred white bowl of pink sauce in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound (225g) ground beef (80/20 fat ratio)
½ small onion, grated
1 garlic clove, minced
¼ cup chopped parsley
½ teaspoon cumin
½ teaspoon ground cinnamon
Salt and black pepper to taste
2 (6-inch) pita breads, halved to form 4 pockets
2 tablespoons olive oil (for brushing)

Optional Add-ins:

¼ teaspoon chili flakes for heat
1 tablespoon tahini for extra flavor
Chopped pine nuts for crunch

Instructions

Step 1: In a bowl, mix ground beef, grated onion, minced garlic, chopped parsley, cumin, cinnamon, salt, and pepper until well combined.
Step 2: Cut each pita in half and gently open the pockets. Fill each pocket with 2–3 tablespoons of the beef mixture, pressing it flat and evenly inside.
Step 3: Lightly brush both sides of each stuffed pita with olive oil and press gently to distribute the filling evenly.
Step 4: Cook the Arayes using one of the following methods:
1. Grill: Preheat a grill or grill pan over medium heat and cook each side for 4–5 minutes until golden and crispy.
2. Skillet: Use a dry nonstick pan over medium heat, flipping when each side is golden brown.
3. Bake: Arrange on a baking tray and bake at 425°F (220°C) for 12 minutes, flipping halfway through.
Step 5: Let the Arayes rest briefly after cooking, then slice and serve hot with your favorite dips or salads.

Tips & Variations

Use 80/20 ground beef to keep the filling moist and juicy.
Grate the onion finely so it blends smoothly with the meat.
Avoid overfilling the pita pockets to prevent tearing during cooking.
Brushing with olive oil before cooking adds extra crispiness and flavor.
Try variations like lamb or chicken for the filling, or add mozzarella cheese for a melty twist.
Make a vegetarian version using mashed lentils, mushrooms, or chickpeas with the same spices.

Storage

Store leftover cooked Arayes in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or oven for 5–7 minutes to maintain crispiness; avoid microwaving as it softens the pita. You can freeze uncooked stuffed pitas wrapped in foil for up to 2 months and cook them directly from frozen, adding a few extra minutes to the cooking time.