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Arayes (Middle Eastern Stuffed Pita) Recipe

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Arayes are a delicious Middle Eastern dish featuring pita bread stuffed with a savory mixture of spiced ground beef, onions, garlic, and parsley. The stuffed pitas are either grilled or baked to achieve a crispy exterior and juicy, flavorful filling. This recipe highlights the use of pomegranate molasses to add a subtle sweetness and tang, creating a perfect balance of flavors. Ideal as a hearty appetizer or a satisfying main course, Arayes pairs wonderfully with yogurt, tahini sauce, or a side of fries.

Ingredients

Scale

Meat Filling

  • 1 lb extra lean ground beef (500g)
  • 5 garlic cloves, peeled
  • 1/2 onion, peeled and quartered
  • 1/2 cup parsley, packed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon seven spice (or substitute with allspice)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil (for the meat mixture)

Pitas and Finishing

  • 4 round pitas (smaller 4 inch pitas)
  • 2–3 tablespoons olive oil (for brushing pitas)

Instructions

  1. Preheat the Oven or Prepare Grill: If baking, preheat your oven to 400°F (200°C). If grilling, ensure your cast iron grill pan is oiled and heated over medium-high heat.
  2. Prepare Meat Mixture: Finely chop the onions, garlic, and parsley by hand or pulse them in a food processor until finely minced. Combine the mixture with the ground beef, black pepper, salt, seven spice, pomegranate molasses, and 2 tablespoons of olive oil. Mix thoroughly using your hands to ensure all the ingredients and spices are well incorporated.
  3. Stuff the Pitas: Cut each pita in half and carefully open to make pockets. Stuff each pocket with about 1.5 to 2 tablespoons of the beef mixture, spreading it to fill the entire pocket but avoiding overfilling. Press down gently to flatten the stuffed pita and ensure the filling reaches the edges.
  4. Brush with Olive Oil: Brush all sides of the stuffed pitas generously with 2 to 3 tablespoons of olive oil to help achieve a crispy, golden texture during cooking.
  5. Cook the Arayes – Grilling Method: Place the pitas on the preheated cast iron grill. Cook each side for 3-4 minutes, pressing down with a spatula to flatten and ensure contact. Flip the pitas onto the exposed meat side and sear as well. Adjust heat as necessary and check one pita to confirm the meat is cooked through.
  6. Cook the Arayes – Baking Method: Arrange the pitas on a baking sheet with a rack if available to allow airflow and crispiness. Bake in the preheated oven for about 20 minutes, turning halfway through. Optionally, broil for a few minutes at the end for extra crispness—watch closely to prevent burning.
  7. Serve: Serve immediately while hot and crispy. Pair with yogurt, tahini sauce, ketchup, or your favorite dipping sauces. Enjoy alongside fries or a side salad for a complete meal.

Notes

  • Pomegranate molasses adds a distinct tangy sweetness but can be substituted with a mixture of balsamic vinegar and honey if unavailable.
  • Using a baking rack during oven cooking helps prevent sogginess by allowing moisture to escape.
  • Do not overfill the pita pockets to avoid bursting during cooking.
  • Pressing the pitas during grilling ensures even cooking and a crispy texture.
  • Watch closely during broiling to avoid burning the pitas.

Keywords: Arayes, Middle Eastern stuffed pita, grilled pita, ground beef recipe, pomegranate molasses, savory stuffed bread

Find it online: https://annakocht.com/arayes-middle-eastern-stuffed-pita-recipe/