Arayes: Lebanese street food… elevated!

What's Special
This is a classic example of taking a humble street food and elevating it to a complete, stunning meal

This is a classic stuffed pita dish that may become one of your go-to favorites. It’s easy to make, inexpensive and absolutely packed with flavor!

A few keys… use ground beef between 85-93% lean. Lower than that will result in too much grease inside the pita when cooking. And definitely cook them on a rack over a sheet tray. This ensures whatever grease you have doesn’t make them soggy. After all, the hallmark of great Arayes is the crispy outer shell.

Don’t skip the yogurt sauce! It really rounds out the flavors of this dish.

I also like to throw together a simple salad of tomatoes, cucumber, red onion, parsley and vinaigrette to make it a complete meal.


Total Time: 30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: sandwich


  • 2 pieces Pita bread, 7" round - halved
  • 1 lb Ground beef - 90-93% lean
  • 3/4 cup Onion - rough chop
  • 5-6 cloves Garlic
  • 1/2 cup Parsley
  • 1 Tbsp Date syrup
  • 2 tsp EVO
  • 2 tsp Baharat or Seven Spice
  • 1/2 tsp Black pepper
  • pinch Kosher salt

Mint Yogurt Sauce

  • 1 Cup Greek yogurt, full fat
  • 3/4 Cup Cucumber, seedless, cored
  • 2 cloves Garlic
  • 1/2 whole Lemon juice + zest
  • 2 TBSP Parsley, fresh - minced
  • 2 TBSP Mint, fresh - minced
  • pinch Kosher salt


  • Preheat oven to 400F and set aside sheet tray with a rack.
  • Place onion, garlic, parsley in food processor. Pulse until fine
  • In medium bowl, combine ground beef, herb mixture and rest of ingredients. Combine with hands until uniform. Refrigerate 30 min for best results but you can use it right away too.
  • Slice whole pitas in half so you have 2 half moon shapes. Gently pry open to stuff mixture inside.
  • Using a spoon, gently fill each pita half with beef mix. Work beef into corners of pita until uniform max 1" thick and the mix is even with the exposed edge of pita.
  • Lightly brush each side of stuffed pita with EVO.
  • Place skillet or cast iron over MED HIGH heat, quickly sear each side of pita until just crisp. You can also sear the exposed pita face if the mixture will hold together.
  • Place seared pitas on sheet tray rack and bake in oven 18-20 min.
  • Remove and let cool a few min. Slice each half moon in half so a full round pita yields 4 pieces. Serve with yogurt sauce and enjoy!
Tried this recipe?Let us know how it was!

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