Can you bake arayes instead of grilling them?

Yes. Bake at 400°F (200°C) for 12–15 minutes until the pita is golden and crispy, turning halfway through for even browning.

What can I use if I don't have pomegranate molasses?

Substitute with 1 tablespoon pomegranate juice mixed with 1 tablespoon lemon juice for a similar tart, fruity flavor.

Can I make the filling ahead of time?

Yes. Prepare the beef mixture up to 24 hours ahead and store in the refrigerator. Stuff and grill the pitas fresh before serving.

Is seven spice essential or can I substitute?

You can use allspice (as noted in the recipe) or make a blend of cinnamon, allspice, cloves, and cumin for a similar warm, complex flavor.

How do I know when arayes are done grilling?

The pita should be golden-brown and crispy on both sides, and the beef filling should be cooked through. They typically take 3–4 minutes per side on medium-high heat.

Arayes (Middle Eastern Stuffed Pita)

Name: Arayes (Middle Eastern Stuffed Pita)
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 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 (see notes); 2 tablespoons olive oil (for the meat); 2-3 tablespoons olive oil (for the pitas); 4 round pitas (smaller 4 inch pitas)

1

Start by preheating your oven to 400F (if baking)

2

Finely chop the onions, garlic and parsley or throw them in a food processor and process until fine. Use your hands or a cheesecloth and squeeze out as much moisture as you can from the vegetable mix.

3

Mix the ground beef with the onion, garlic and parsley mixture, along with all the spices, pomegranate molasses and the olive oil. Mix well using your hands, ensuring all the spices are well incorporated.

4

Cut pitas in half and open them to form pockets. Stuff them with about 1.5 to 2 tbsp of the meat mixture, ensuring the pita is full but without overfilling it. Press them down to flatten and ensure the filling comes all the way to the edge (check photos in post). Brush the outside of the pitas with olive oil on all sides

5

Brush a cast iron gril with oil, then cook the pitas for 3-4 minutes on each side, on medium high heat, pressing down with a spatula. Flip onto the exposed meat side (the open side) and sear as well. Lower the heat if required, and check one piece to ensure the meat has cooked.

6

Place on a baking sheet with a rack if you have it (don't use parchment paper) and bake in the oven for approximately 20 minutes, turning them half way through. The oven rack allows them to get more crispy and avoids sogginess.

7

Ensure the pita is crispy by broiling for a few minutes if necessary. Watch them closely so they don't burn.

8

Serve immediately with some yogurt, tahini sauce or ketchup and some fries. Enjoy!