Arayes - Stuffed Pita - Cooking Gorgeous

5 from 1 vote

Arayes - Stuffed Pita

My easy Arayes stuffed pita recipe is made with lean ground beef, spices, pomegranate molasses, and pita bread. Grill, bake, pan-fry, or air fry until crisp and juicy.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course, Snack

Cuisine: Lebanese, Middle Eastern

Diet: Low Lactose

Servings: pieces

Calories: 440kcal

Author: Ayla Clulee

Ingredients

1 lb lean ground beef, 90 to 95% lean. (500 grams)
2 cloves garlic (minced)
1 medium onion (grated)
1 teaspoon salt
½ tablespoon tomato paste
½ teaspoon paprika
2 teaspoon 7 spices
1 tablespoon pomegranate molasses
3 ½ oz grated kasar or mozzarella (optional) (100 grams)
4 small pita bread
1 tablespoon good quality olive oil (to brush)

US Customary - Metric

Instructions

Preheat your grill to medium-high heat, or choose one of the skillet, oven, or air fryer methods below.
Place the ground beef, grated onion, garlic, salt, paprika, seven spice, pomegranate molasses, and tomato paste in a medium mixing bowl.
Mix well until everything is evenly combined and the meat mixture feels soft and spreadable.
Cut the pita breads in half and gently open each pocket. If the pita is hard to open, warm it for a few seconds in the microwave or a couple of minutes in the oven.
Add a few tablespoons of the meat mixture to each pita pocket and spread it into a thin, even layer. Make sure the filling reaches the edges so the meat cooks evenly and you do not get empty bites.
If using cheese, sprinkle a small amount over the meat filling before closing the pita.
Press each stuffed pita gently with your hand to flatten it slightly, then brush both sides with olive oil.
To grill, cook the arayes for 4 to 5 minutes on each side, or until the pita is crisp and the meat is cooked through.
To cook in a skillet, heat a skillet or griddle over medium heat. Cook the stuffed pitas for 3 to 4 minutes on each side, pressing gently with a spatula. You can also stand the cut side down for 1 minute to sear the exposed meat.
To bake, preheat the oven to 400°F / 200°C. Place the stuffed pitas on a wire rack set over a baking sheet and bake for 15 to 18 minutes, flipping halfway through. Broil for 1 to 2 minutes at the end if you want them darker and crisper.
To air fry, preheat the air fryer to 375°F / 190°C. Place the stuffed pitas in a single layer and air fry for 8 to 12 minutes, flipping halfway through.
Check that the meat reaches 160°F / 71°C in the thickest part of the filling.
Serve hot with tahini sauce, hummus, cacik, haydari, or a fresh salad.

Notes

Use lean ground beef or lamb so the pita does not become greasy.
Do not overfill the pita. A thin layer of meat cooks faster and gives a better texture.
If the pita browns too quickly, lower the heat and cook it for a little longer.
A wire rack works best for baking because it keeps the bottom from becoming soft.
Ground beef and lamb should reach 160°F / 71°C. Ground chicken or turkey should reach 165°F / 74°C.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked arayes for up to 2 months and reheat in the oven or air fryer.

Nutrition