If you’re craving authentic Middle Eastern flavors, this Lebanese Meat (Arayes) recipe delivers pure comfort in every bite. Juicy, spiced ground meat is stuffed into crispy pita bread, grilled or baked until golden, and served with a creamy tahini yogurt sauce. It’s the kind of simple yet flavorful dish that captures the soul of Lebanese home cooking — aromatic, satisfying, and made with love. Whether you serve it as a quick dinner, party appetizer, or family favorite, these meat-stuffed pitas will transport your taste buds straight to Beirut.

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Why You’ll Love This Recipe

Quick & Easy: From prep to plate in under 30 minutes — perfect for busy weeknights.
Simple Ingredients: Uses everyday staples like ground beef or lamb, pita bread, and warm spices.
Crispy & Juicy: The pita gets beautifully golden while sealing in the juicy spiced meat.
Authentic Flavors: A blend of coriander, cumin, paprika, and allspice gives it that unmistakable Lebanese aroma.
Crowd-Pleaser: Serve it as a snack, main, or party dish — everyone loves it!

Unlike other versions, this recipe ensures the meat stays moist by lightly toasting the pita and balancing spices for depth without overpowering heat. Every bite delivers crunch, spice, and creamy coolness from the tahini sauce.

Ingredients Needed

For the Pita and Filling

5 thin pita breads (about 15 cm / 6″ diameter) — halved to form pockets
Olive oil spray or a small amount of olive oil for brushing

For the Spiced Meat Mixture

½ brown onion, finely chopped
500 g (1 lb) ground lamb or beef — use lamb for richer flavor or beef for leaner taste
2 garlic cloves, finely grated
1 tbsp fresh parsley, finely chopped (optional, for freshness)
3 tsp ground coriander
3 tsp ground cumin
1½ tsp smoked paprika (or regular paprika)
¾ tsp ground allspice (or mixed spice)
½ tsp cayenne pepper (reduce for milder flavor)
1¼ tsp kosher or cooking salt

For the Whipped Tahini Yogurt Sauce

1 cup plain yogurt
2 tbsp tahini (or sesame paste)
1 tbsp fresh lemon juice
1 garlic clove, finely grated
½ tsp kosher salt

How to Make Lebanese Meat (Arayes)

Step 1 – Prepare the Meat Filling

Finely chop the onion and parsley. In a large bowl, combine the ground lamb or beef, onion, garlic, parsley, and all the spices. Mix gently with your hands or a fork until evenly blended — avoid overmixing to keep the meat tender and juicy.

Step 2 – Stuff the Pitas

Cut each pita in half to form pockets. Stuff each half with 2–3 tablespoons of the spiced meat mixture, spreading it evenly inside but not overfilling. Press lightly so the filling stays in place during cooking.

Step 3 – Seal and Oil

Brush or spray both sides of each pita with olive oil. This helps them crisp beautifully and prevents drying out.

Step 4 – Cook the Arayes

Option 1 – Oven: Preheat your oven to 200°C (400°F). Place the stuffed pitas on a baking tray and bake for 10–12 minutes per side, or until golden and crisp.
Option 2 – Grill or Pan: Heat a grill pan or skillet over medium heat. Cook each pita for 4–5 minutes per side, pressing lightly, until browned and the meat is fully cooked through.

Step 5 – Make the Tahini Yogurt Sauce

In a small bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt. Stir until smooth and creamy. Add a splash of water if needed to thin the sauce to drizzling consistency.

Step 6 – Serve

Slice the Arayes into triangles and serve hot with the tahini yogurt sauce on the side for dipping. Garnish with parsley or a sprinkle of sumac for a Lebanese touch.

Serving and Storage Tips

Serving: Best served warm and crispy, alongside fresh salad, pickles, or hummus. Perfect for mezze platters or light dinners.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 5–7 minutes to restore crispness. Avoid microwaving — it softens the pita.
Freezing: You can freeze uncooked Arayes for up to 2 months. Thaw overnight in the fridge before baking or grilling.

Helpful Notes

Meat choice: A lamb-beef mix offers the best balance of flavor and texture.
Don’t overstuff: Too much filling can tear the pita or leave the center undercooked.
Spice variations: Add a pinch of cinnamon or nutmeg for a deeper Middle Eastern touch.
Crispier version: Bake on a wire rack for better airflow and crunch.
Sauce swap: Try garlic sauce or tzatziki if you don’t have tahini.

Lebanese Meat (Arayes)

These Lebanese Meat Arayes feature juicy, spiced ground lamb or beef stuffed into crispy pita bread, then grilled or baked until golden and flavorful. Paired with a creamy tahini yogurt sauce, this authentic Middle Eastern dish is aromatic, satisfying, and perfect for a quick dinner, appetizer, or party platter.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 5 pitas

Course: Appetizer, Dinner, Snack

Cuisine: Lebanese, Middle Eastern

Calories: 420

Ingredients Method Notes

Ingredients

For the Pita and Filling

5 thin pita breads about 15 cm / 6″ diameter, halved to form pockets
olive oil spray or olive oil for brushing or spraying

For the Spiced Meat Mixture

0.5 brown onion finely chopped
500 g ground lamb or beef use lamb for richer flavor or beef for leaner taste
2 cloves garlic finely grated
1 tbsp fresh parsley finely chopped, optional
3 tsp ground coriander
3 tsp ground cumin
1.5 tsp smoked paprika or regular paprika
0.75 tsp ground allspice or mixed spice
0.5 tsp cayenne pepper reduce for milder flavor
1.25 tsp kosher or cooking salt

For the Whipped Tahini Yogurt Sauce

1 cup plain yogurt
2 tbsp tahini or sesame paste
1 tbsp fresh lemon juice
1 clove garlic finely grated
0.5 tsp kosher salt

Method

Finely chop onion and parsley. In a large bowl, mix ground lamb or beef with onion, garlic, parsley, and all the spices. Combine gently without overmixing to keep the meat tender.
Cut each pita in half to form pockets. Stuff each half with 2–3 tablespoons of meat mixture, spreading evenly inside but not overfilling. Press lightly to keep the filling in place.
Brush or spray both sides of each stuffed pita with olive oil to help them crisp up and prevent drying.
Oven method: Preheat oven to 200°C (400°F). Place pitas on a baking tray and bake 10–12 minutes per side until golden and crisp.
Grill or pan method: Heat a grill pan over medium heat. Cook each pita for 4–5 minutes per side, pressing lightly, until browned and cooked through.
For the sauce: In a small bowl, whisk yogurt, tahini, lemon juice, garlic, and salt until smooth. Add water as needed to thin.
Serve sliced into triangles with the tahini yogurt sauce on the side. Garnish with parsley or sumac for extra flavor.

Notes

Use a lamb-beef mix for the best texture and flavor balance. Avoid overstuffing the pitas to ensure the filling cooks evenly and the bread stays crisp. For extra crunch, bake on a wire rack. The tahini yogurt sauce can be replaced with garlic sauce or tzatziki. For gluten-free Arayes, use certified gluten-free pita bread.

Conclusion

This Lebanese Meat (Arayes) recipe combines the best of Lebanese street food — crisp, golden pita filled with spiced, juicy meat and paired with a cool, creamy sauce. It’s quick to make, bursting with authentic flavor, and guaranteed to impress family and guests alike.

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Frequently Asked Questions (FAQ)

Can I use chicken instead of beef or lamb?

Yes! Ground chicken or turkey also works — just add a bit of olive oil to keep the filling moist since they’re leaner meats.

How do I make this recipe gluten-free?

Use certified gluten-free pita bread or wrap the filling in gluten-free flatbread instead.

Can I cook Arayes in an air fryer?

Absolutely. Air fry at 190°C (375°F) for about 8–10 minutes, flipping halfway, until crisp and cooked through.

Why did my pita turn soggy?

Too much moisture in the filling or not cooking long enough can cause sogginess. Make sure to finely chop onions and avoid overstuffing.

Is this recipe freezer-friendly?

Yes — freeze the raw stuffed pitas in a single layer, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the cooking time.