Crispy pita pockets with juicy spiced lamb or beef filling, aromatic Middle Eastern spices, and golden crunch.
# What You Need:
→ Meat Filling
01 - 1 lb ground lamb or beef (or a mix)
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice (optional)
08 - 3/4 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste
10 - Pinch of chili flakes (optional)
→ For Assembling
11 - 4 small pita breads (thin and pliable)
12 - 2 tbsp olive oil or softened butter (for brushing)
13 - Optional: 1 small garlic clove, crushed, or 1 tsp sumac (to mix with oil for brushing)
# How-To:
01 - Combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice (if using), salt, pepper, and chili flakes in a large bowl. Mix thoroughly with hands until well incorporated. For perfect seasoning, cook a teaspoon of the mixture in a pan, taste, and adjust salt or spices as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff about 2 tablespoons of the meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal edges.
03 - Mix olive oil (or butter) with optional crushed garlic or sumac in a small bowl. Lightly brush both sides of each stuffed pita with the mixture.
04 - Choose your cooking method. Grill: Preheat grill or grill pan to medium-high. Grill arayes 3–4 minutes per side until golden and crispy. Pan-Fry: Heat a large skillet over medium. Cook arayes 4–5 minutes per side, pressing gently with a spatula until crisp and cooked through. Oven: Preheat to 400°F. Place arayes on a baking sheet and bake for 10–12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers or serve whole. Best enjoyed immediately while crispy.
