Beef Arayes (Lebanese Meat Stuffed Pitas)

Name: Beef Arayes (Lebanese Meat Stuffed Pitas)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 1 small onion (cut into chunks); 3 garlic cloves (roughly chopped); Small bunch of parsley (about ½ cup packed); 1 pound ground beef (80–85% lean); 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon sumac; ½ teaspoon Aleppo pepper; 3-4 pita breads (cut in half); Olive oil (for brushing); Tahini sauce (for drizzling or dipping); Pomegranate molasses (for drizzling); Sumac-pickled onions; Fresh herbs (parsley, mint, or cilantro)

Beef arayes are crispy pan-seared Lebanese pitas stuffed with spiced ground beef, onion, and fresh parsley. This iconic Middle Eastern dish delivers bold flavor in every bite and comes together in under 30 minutes.

🌍Middle Eastern 🏷️Arayes recipe 🏷️Beef arayes 🏷️Meat stuffed pita

Beef Arayes (Lebanese Meat Stuffed Pitas)

Total

30 min

Servings

5

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Littleferrarokitchen

Ingredients

1 small onion (cut into chunks)
3 garlic cloves (roughly chopped)
Small bunch of parsley (about ½ cup packed)
1 pound ground beef (80–85% lean)
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon sumac
½ teaspoon Aleppo pepper
3-4 pita breads (cut in half)
Olive oil (for brushing)
Tahini sauce (for drizzling or dipping)
Pomegranate molasses (for drizzling)
Sumac-pickled onions
Fresh herbs (parsley, mint, or cilantro)

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Instructions

1
Make the filling: Add the onion, garlic, and parsley to a small food processor. Pulse until finely minced.
2
If mixture is too wet, transfer the mixture to a fine mesh sieve or cheesecloth and press to remove excess moisture.
3
Mix the beef: In a large bowl, combine the onion mixture with the ground beef and all the spices; paprika, cumin, coriander, cinnamon, sumac, Aleppo pepper, and salt. Mix with your hands until evenly combined, but don’t overmix.
4
Assemble the arayes: Stuff each pita half with the beef mixture, spreading it evenly so it’s about 1/2-3/4 inch thick throughout. Don’t overfill or the pita can tear.
5
Cook: Heat a cast-iron skillet or grill pan over medium heat and drizzle with olive oil. Cook the stuffed pita for 3–4 minutes per side, pressing slightly until golden and crisp. Then, stand each pita upright and sear the cut side for another minute or so, until it’s deeply golden and the edges are crisp.
6
Serve: Drizzle stuffed pitas with tahini sauce, pomegranate molasses, and top with sumac-pickled onions and herbs.

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Tips & Notes

Pro tips

Pulse the onion, garlic, and parsley in a food processor until finely minced—this distributes the flavors evenly and prevents large chunks.
Don't skip the spice toasting step if your recipe calls for it; warm spices like cumin and coriander release deeper, more aromatic flavors.
Sear over medium to medium-high heat for 3–4 minutes per side until the exterior is golden and crispy but the interior stays moist.
Serve immediately with tahini sauce, fresh tomatoes, cucumbers, or pickled vegetables for authentic presentation and flavor contrast.

Substitutions

Ground lamb → ground beef (traditional swap; use 1:1 ratio)
Fresh parsley → fresh cilantro (lighter, more citrusy note)
Sumac → lemon zest (adds acidity; use 1/2 teaspoon)
Pita bread → flatbread or naan (adjust searing time as needed)

Storage & make-ahead

Store cooled arayes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and crispy.