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Lebanese Meat

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. 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.
  2. 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.
  3. Brush or spray both sides of each stuffed pita with olive oil to help them crisp up and prevent drying.
  4. 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.
  5. 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.
  6. For the sauce: In a small bowl, whisk yogurt, tahini, lemon juice, garlic, and salt until smooth. Add water as needed to thin.
  7. 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.