Original Post: https://www.evolvingtable.com/arayes-crispy-stuffed-pitas/
Arayes Recipe (Crispy Stuffed Pitas)
Yes, you really CAN stuff pita bread with seasoned ground beef and end up with the juiciest, crispiest taco night rival you've ever had. Arayes are Lebanese pita pockets brushed with garlic butter and baked on a wire rack until the outside crisps up and the inside is packed with juicy flavor. And they are SO freaking delicious.
Servings: 8 pita halves
Ingredients
- 1 pound ground beef 85/15
- 1 small white onion finely diced
- ⅓ cup flat-leaf parsley finely chopped
- 3 cloves garlic minced
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons paprika
- ½ teaspoon cinnamon optional
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 4 pitas 6-inch diameter, cut in half
- 2 tablespoons salted butter melted, or olive oil
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with a wire rack.
- Add the ground beef, onion, parsley, garlic, coriander, cumin, paprika, cinnamon (if using), cayenne pepper (if using), ¾ teaspoon salt, and black pepper to a large bowl. Mix together by hand until well combined.1 pound ground beef, 1 small white onion, ⅓ cup flat-leaf parsley, 3 cloves garlic, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons paprika, ½ teaspoon cinnamon, ½ teaspoon cayenne pepper, 1 teaspoon salt, ¼ teaspoon black pepper
- Cut each pita in half to make 8 pockets. Open each pocket and stuff with about ¼ cup of the filling, pressing the meat into a thin even layer all the way to the edges.4 pitas
- Whisk the melted butter and garlic powder together in a small bowl. Brush both sides of each stuffed pita, sprinkle with the remaining ¼ teaspoon salt, and place on the wire rack set over the baking sheet.2 tablespoons salted butter, ¼ teaspoon garlic powder
- Bake for 20-25 minutes, flipping halfway through. Broil for 2-3 minutes if you’d like them extra crispy.
- Pile onto a platter and serve hot with tahini sauce, hummus, or tzatziki for dipping.
Notes
- Beef: 85/15 is the sweet spot for juicy filling without soggy pita. Go leaner with 90/10 if you’d rather, the wire rack drains the fat either way.
- Pita bread: Use thin Lebanese-style pita with pockets (Damascus brand is the move). If they’re stuck shut, microwave for 10-15 seconds to pop them open.
- Grilling method: Preheat grill to medium-high (about 400°F). Cook arayes 3-4 minutes per side until charred and crispy, pressing gently with a spatula.
- Stovetop method: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 4-5 minutes per side until golden and crispy, working in batches so the pan isn’t crowded.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat in a 350°F oven for 8-10 minutes or an air fryer at 375°F for 5-7 minutes. Microwave works but the pita won’t crisp back up.
- Freezing: Freeze in a single layer first, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 15-20 minutes (still good, just not quite as crispy as fresh).
- Make ahead: Mix the filling up to 24 hours in advance and store in the fridge. Stuff the pitas right before cooking for the best texture.
Nutrition
Calories: 257kcal | Carbohydrates: 18g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 505mg | Potassium: 245mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
