Arayes are crispy-fried pita breads split and stuffed with seasoned ground lamb kofta mixed with fresh parsley, cilantro, and warm spices like cumin and paprika. This Israeli street food is quick to assemble and deliver bold, aromatic flavor in every bite.
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Add the onion, garlic, parsley and cilantro to the bowl of a food processor fitted with the blade attachment. Pulse until the onion and herbs are minced.
In a large bowl, use your hands to combine the lamb with the onion and herb mixture. Add the paprika, coriander, cumin and cayenne. Season with salt and pepper. Cover and refrigerate for at least an hour or up to a day before cooking.
Preheat the oven to 400ºF (200ºC). Cut each pita in half widthwise. Divide the meat mixture into 4 equal pieces, spreading each evenly with the lamb mixture. Close and cut each pita piece in half again so you have 8 pieces total.
Heat a large cast iron skillet or other oven safe pan over medium heat. Add the olive oil and heat through. Add the arayes, with a meat mixture side down on the pan. Sear the meat until golden brown, about 3 minutes. Rotate and sear the other side of the meat mixture for an additional 3 minutes.
Lay the pita down in the pan and move the pan to the oven (if needed arrange on a baking sheet), cooking until the lamb is cooked through, about 8 minutes.
Add the tahini to a small bowl. Serve the arayes with the tahini and hot sauce.
Store cooked arayes in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
deep skillet or heavy pot for frying · instant-read thermometer (optional, for oil temperature)
Yes. Ground beef works well and is often used; it will be slightly milder than lamb. Maintain the same spice ratios.
No. Stuff raw kofta into the pita; it cooks as the pita fries, staying moist inside while the outside crisps.
Pat the pita dry before filling, don't overstuff, and seal the open edge by pressing gently. Use medium-high heat so the exterior seals quickly.
You can assemble stuffed pitas up to 2 hours ahead and refrigerate. Fry them fresh just before serving for the best texture.
Fresh flat-leaf parsley and cilantro are traditional and central to authentic arayes; don't skip them or substitute with dried.
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