Arayes (Middle Eastern Meat-Stuffed Pita)

Arayes are a meat-stuffed pita that is popular in Middle Eastern cuisine. They are usually stuffed with minced meat like beef or lamb, along with a combination of aromatic seasonings and spices. Think of them as a better, Middle Eastern version of a pizza pocket. These are so tasty and your whole family will love them (even the picky eaters).

❤️ Why You’ll Love Arayes

• Easy: With a few simple ingredients you’ll have this recipe whipped up in only 35 minutes
• Kid-Friendly: Arayes are kid-friendly and the perfect grab-and-go option for an after-school snack or quick lunch
• Versatile: You can stuff these pitas with whatever your fav minced meat is. Add veggies, spices, herbs, whatever you want

🧄 Ingredients

Beef – For this recipe, I used ground beef, however, you can use your favorite minced meat. Use lean ground beef for a less-fatty or greasy protein

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Mint – One of the fresh herbs in this recipe is mint and I find it gives this unique, delicious freshness to this recipe. However, you can easily swap mint for something like basil or another herb you have on hand. It’ll just give a different flavor

👩‍🍳 How to Make Arayes

1. Make the meat filling: combine the beef, grated onion, grated garlic, garlic powder, onion powder, salt, pepper, fresh mint and chili flakes in a bowl and mix well with your hands or a spatula to combine.
2. Divide the meat filling into 6 portions. Shape each portion into a semi-circle that’s just a bit smaller than half of a pita. Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat, the meat filling should be a half-inch thick.*Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
3. Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
4. Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

🗒 Tips and Tricks

• Depending on the size of the pita you use, you may have more or fewer portions. Simply use up the beef filling between as many pita halves as needed
• This recipe is great for sharing! Cut the cooked pita halves in half once more and serve on a platter as an appetizer with tzatziki for dipping

🗒 Variations

• Veggies: This can be a great recipe to hide some veggies in the minced meat stuffing and have your picky eaters gobble them up. Cut them up small or blitz them in your food processor. Things like carrots, celery, or even cauliflower can all go great into these
• Meat: Swap the ground beef for a leaner protein like ground turkey or chicken in the recipe below

Chicken Arayes

• Make the meat filling: combine the feta, ground chicken, grated onion, grated garlic, salt, pepper, fresh mint, fresh basil and minced jalapeno in a bowl and mix well with your hands or a spatula to combine.
• Divide the meat filling into 6 portions. Shape each portion into a semi-circle that’s just a bit smaller than half of a pita. Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat.
• *Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
• Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook, cooking until the chicken is done at 165F. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
• Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

🗒 Best served with

• Tzatziki (I know it’s not Middle Eastern but it still is a yummy dip to dip these into)
• Vegetarian Chopped Green Salad

👝 How to Store Leftovers

These are best fresh but you can store leftovers in the fridge and reheat in the oven or toaster. You can also freeze these for a quick and easy lunch. Just thaw them, re-heat them, and voila!

🤔 Common Questions

Arayes (Middle Eastern Meat-Stuffed Pita)

5 from 20 votes

Arayes are a typical street food in the Middle East that are stuffed with minced meat. They are kid-friendly and delicious.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine Mediterranean/Middle Eastern Inspired

Servings 6 pita halves

Calories 256 kcal

Ingredients

  

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• 3 pitas (5-6 inches in diameter), halved

For the beef filling

• 1 lb lean ground beef
• 1 small-medium yellow onion, grated
• 2 garlic cloves, grated or pressed
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1/2 tsp pepper
• 6 tbsp fresh minced mint
• 1/4 tsp chili flakes

For serving

• lemon wedges
• 1-2 tbsp fresh minced parsley
• 1/2-1 cup tzatziki (use our easy greek tzatziki recipe)

Variation: Chicken Arayes

• 3 pitas (5-6 inches in diameter), halved
• 1 lb ground chicken
• 1/2 cup crumbled feta cheese
• 1 small-medium red onion, grated
• 4 garlic cloves, pressed
• 1 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp olive oil
• zest from one lemon
• 4 tbsp minced fresh mint
• 2 tbsp minced fresh basil
• 1 jalapeno (seeds removed), minced
• serve with: lemon wedges, fresh basil or mint for garnish, tzatziki (use our easy greek tzatziki recipe)

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Instructions

 

• Make the meat filling: combine the beef, grated onion, grated garlic, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, fresh mint, fresh basil and diced jalapeno in a bowl and mix well with your hands or a spatula to combine.
• Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita.
• Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat, the meat filling should be a half-inch thick.

  *Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
• Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
• Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

Variation: Chicken Arayes

• Make the meat filling: combine the feta, ground chicken, grated onion, grated garlic, salt, pepper, fresh mint, fresh basil and minced jalapeno in a bowl and mix well with your hands or a spatula to combine.
• Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita. Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat.
• *Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
• Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook, cooking until the chicken is done at 165F. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
• Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

Video

Notes

• Depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
• This recipe is great for sharing! Cut the cooked pita halves in half once more and serve on a platter as an appetizer with tzatziki for dipping.
• If you love the flavours of this recipe you’re sure to love our Greek Meatball Recipe (Keftedes)

Nutrition

Calories: 256kcal | Carbohydrates: 25.2g | Protein: 21.7g | Fat: 8.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.1g | Cholesterol: 46.4mg | Sodium: 1036.1mg | Fiber: 3.3g | Sugar: 1.9g

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