Arayes (Meat‑Stuffed Pitas)

Name: Arayes (Meat‑Stuffed Pitas)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 small pitas, cut in half; 1 yellow onion, grated and squeezed dry; 7 garlic cloves, minced (for the meat); 2 tbsp tomato paste; 1/3 cup fresh parsley, chopped; 1/3 cup fresh cilantro, chopped (optional); 1 tbsp olive oil (for brushing/searing); 1 lb (0.45 kg) lean ground beef; 1 tsp salt; 1 tsp black pepper; 1 tsp ground cinnamon; 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground allspice; For the Garlic Tahini Sauce:; 1/2 cup Greek yogurt; 3 tbsp tahini; 1/2 lemon, juiced; 2 garlic cloves, minced (for the sauce); 2 tbsp olive oil; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin (for sauce); 1 tsp salt (for sauce); 1 tsp black pepper (for sauce); 1 tsp paprika (for sauce); Melted garlic herb butter (optional, for brushing)

main course · Middle Eastern

Credit: Ben Chelin

Crispy, juicy Middle Eastern meat‑stuffed pitas served with a garlicky tahini yogurt sauce — crunchy outside, deeply spiced inside.

Added Dec 17, 2025

Prep time

20 min

Cook time

20 min

Servings

4 servings

Ingredients

4 small pitas, cut in half

1 yellow onion, grated and squeezed dry

7 garlic cloves, minced (for the meat)

2 tbsp tomato paste

1/3 cup fresh parsley, chopped

1/3 cup fresh cilantro, chopped (optional)

1 tbsp olive oil (for brushing/searing)

1 lb (0.45 kg) lean ground beef

1 tsp salt

1 tsp black pepper

1 tsp ground cinnamon

2 tsp ground cumin

2 tsp paprika

1 tsp ground allspice

For the Garlic Tahini Sauce:

1/2 cup Greek yogurt

3 tbsp tahini

1/2 lemon, juiced

2 garlic cloves, minced (for the sauce)

2 tbsp olive oil

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tsp ground cumin (for sauce)

1 tsp salt (for sauce)

1 tsp black pepper (for sauce)

1 tsp paprika (for sauce)

Melted garlic herb butter (optional, for brushing)

Notes

Cilantro is optional but adds brightness; you can substitute ground lamb or a beef/lamb mix for a more traditional flavor. These are best served immediately but keep leftovers in an airtight container in the fridge for up to 2–3 days; reheat in a skillet or oven to restore crispness. The meat mixture can be prepared ahead and refrigerated for a few hours; assemble and cook when ready. If you prefer not to use an oven, cook fully in a covered skillet over low heat after searing until cooked through (may take longer).

Preparation

Preheat oven to 350°F (175°C). Grate the onion and squeeze out all liquid using paper towels or cheesecloth — a very dry onion is important to keep the filling from becoming soggy.

In a large bowl, combine the ground beef, tomato paste, 7 minced garlic cloves, all the spices (salt, black pepper, cinnamon, cumin, paprika, allspice), chopped parsley, chopped cilantro (if using), and the dried grated onion. Mix thoroughly by hand for about 2 minutes until fully combined.

Cut each pita in half and open the pocket. If a pocket isn't present, carefully slice to create one. Pack each pita half with the beef mixture — fill them well but avoid overstuffing to prevent tearing.

Brush the outside of each stuffed pita lightly with olive oil.

Heat a lightly oiled skillet over medium heat. Place each arayes meat‑side down and sear for 1–2 minutes until a golden crust forms, then sear the pita sides briefly until golden and crisp.

Transfer the seared arayes to a baking sheet and finish in the preheated oven for 10–15 minutes, until the meat is fully cooked through (internal temp ~160°F / 71°C for ground beef) and heated through.

While the arayes bake, whisk together all garlic tahini sauce ingredients (Greek yogurt, tahini, lemon juice, 2 minced garlic cloves, olive oil, parsley, cilantro, cumin, salt, pepper, paprika). Taste and adjust lemon, salt, or garlic to your preference.

When the arayes come out of the oven, optionally brush them with melted garlic herb butter for extra flavor and shine. Serve hot with the garlic tahini sauce.

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