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Arayes – meat stuffed pitas

An irresistible mix of spiced meat and crispy bread. A Levantine street food that is a great quick weekday dinner.
Course Main Course, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 pitas

Ingredients

Meat mixture

  • 800 g minced lamb
  • 1 medium sized tomatoes finely chopped
  • 1 small onion finely chopped
  • 1 small chili pepper finely chopped (optional)
  • 1 tbsp vegetable oil
  • 3 tbsp pomegranate molasses
  • 1 tbsp mustard
  • 1.5 tsp seven spices
  • 1 tsp black pepper
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 tsp salt or to taste

To assemble

  • 10 pita bread
  • Vegetable oil as needed to brush the pitas

Instructions

  • In a bowl, add all ingredients under meat mixture. Cover with nylon wrap and allow to marinate in the fridge for a couple of hours or up to overnight.
  • Preheat oven to 220° C.
  • Spread a thin layer of meat inside each pita, about ½ cup.
  • Brush both sides of pita with vegetable oil.
  • Bake for about 15 minutes, flipping halfway through to ensure meat is fully cooked and both sides are crispy.

Notes

Read tips above.