Lamb Arayes: What Are They?
If you don’t already know what arayes is, let me be the first to put you on to these scrumptious, one-of-a-kind lamb-stuffed pita! Arayes are pita that’s stuffed with ground meat that has been perfectly spiced with Middle Eastern spices and then pan-fried or grilled to perfection. They can be made with your choice of meat filling, and I personally believe you can be a little flexible with the spices, changing it up to suit your preference.
Arayes is a very popular street food in Middle Eastern countries like Palestine, Lebanon, Jordan, and Syria. They are so good as a snack or appetizer, but filling enough to be eaten as lunch or dinner. You can serve these delicious stuffed pita on their own, with a dip, or with salad/fries on the side.
Lamb Arayes also make amazing iftar snacks. They are the perfect size that you would want to have during iftar. The first time I ever ate arayes was in Ramadan, and let me tell you, they hit the spot! They are definitely one of my go-to Ramadan recipes!
Ingredients Needed
The ingredients needed to make this arayes lamb recipe is pretty simple. If you usually keep a variety of spices in your pantry, you should almost have everything you need. But anyway, here is what you will need to make this delicious stuffed pita recipe!
Ground lamb: this recipe is made with ground lamb, but you can absolutely use ground beef instead.
Onion/garlic/parsley: these ingredients add fresh flavour to the arayes. If you need to, you can switch parsley out for cilantro.
Spices: ground Middle Eastern spices give these lamb arayes their authentic taste.
Pita: the bread that holds the meat together to form the perfect stuffed pita.
Olive oil: used to brush onto the arayes to allow for pan-frying or grilling.
Sauce ingredients: to make a quick, easy, and delicious dip for the arayes, simply combine yogurt, tahini, lemon juice, garlic, salt, and black pepper.
How to Make Lamb Arayes
Making arayes is a pretty straight-forward thing to do. I’d say the most difficult part of this recipe is stuffing the pita, ensuring that the meat mixture is thoroughly and evenly spread throughout. Follow these simple steps to make this mouthwatering Lamb Arayes!
Combine Ingredients
In a bowl, add the ground lamb, grated onion + garlic, chopped parsley, salt, black pepper, paprika, cumin, coriander, cinnamon, nutmeg, and garlic powder.
Next, mix the ingredients together well. You will want to do this by hand so that all of the ingredients become fully incorporated evenly.
Stuff the Filling
Now, slice the pita in half and gently open up the pockets in each half. Depending on how thin/thick the pita is, it can get tricky. One tip is to warm the pita up in a microwave or oven until just slightly warm, then open the pockets up–it should be easier this way!
Once the pockets are opened up, gently stuff them with the meat mixture. Spread the ground lamb evenly throughout the whole pocket. Keep the filling about 3/4 to 1 inch thick. I don’t recommend going any thicker than that. This ensures the meat will be cooked quickly and thoroughly, without the pita burning.
Brush and Cook
Generously brush all sides of the stuffed pita with a good quality olive oil (because it truly does make a difference), including the exposed filling surface. The key is to generously brush with olive oil to achieve the beautifully golden and ‘grilled’ exterior. Also, you should not need any extra oil in the pan to cook the arayes.
Heat the pan over medium heat (be sure to allow the pan to heat up fully before cooking on it). This is the cast iron grill pan I use–I love it (affiliate link)! Place however many lamb arayes can fit comfortably onto the pan, without crowding. Cook on the first side for 2-3 minutes, pressing down the arayes with a spatula.
Cook on the other side for 2-3 minutes as well, pressing down with a spatula. Use tongs to hold the arayes and sear the exposed filling on the pan for about 30 seconds. Remove from pan and repeat this process with the remaining lamb arayes. All that’s left to do is enjoy!
Tips for the Best Stuffed Pita
Here is a list of tips and things to think about to ensure your Lamb Arayes is a success!
- Best type of pita: when choosing which pita to purchase, opt for the thicker one. Thicker pita will be easier to open up and will also hold better when stuffing and cooking. If you can only find thin pita, it can still work but you just need to be more gentle while opening and cooking. If you are having a hard time opening the pita, try warming the pita up in a microwave or oven for about 10 seconds. Warming the pita should make it easier to open up!
- Spice alternatives: if you don’t already have many of the spices listed in this recipe, I suggest purchasing 7 spice blend or baharat and using that instead. These blends have the same spices (or almost the same) as what’s in this recipe. This is the perfect option if you don’t plan on using the spices in this recipe very often. It will save you time and money. These blends can also be used to make MANY other Middle Eastern recipes! You can find 7 spice and baharat blends in most international/Middle Eastern/Asian grocery stores. To use 7 spice or baharat in this recipe, simply omit the black pepper, paprika, cumin, coriander, garlic powder, cinnamon, and nutmeg; use about 1 tbsp of the spice blend for 1 lb of ground meat. You will still need to add the amount of salt that is indicated in the recipe.
- Preheat pan: make sure that you preheat your pan well before cooking the arayes. I would recommend preheating for 5-10 minutes over medium heat.
- When serving: serve with a squeeze of lemon for an extra twist!
What to Serve with Lamb Arayes
These mouthwatering lamb stuffed pita are insanely good on their own, but the yogurt dip that’s provided in the recipe below totally elevates it! The yogurt dip is super simple but has all the right flavours that complement the lamb arayes perfectly. Serve the arayes with or without the dip!
This recipe is pretty filling on its own and you really don’t need to serve it with anything else. But if you feel you’re missing something on the side, try a fresh salad, French fries, rice, or your choice of vegetables.
One of the things that you will love about Lamb Arayes is that they are very versatile and can be eaten in many different ways. Not only do these make excellent snacks, but they also make the perfect appetizer or finger food! You can cut these up into smaller pieces and they will make the perfect appetizers for a crowd and I’m pretty sure they’ll be gone in minutes.
If you’re looking for lunch ideas or an easy weeknight dinner, this recipe is perfect. You can have lunch or dinner ready in 30 minutes or less! To make a more filling meal, serve with one of the ideas mentioned above.
How to Store Arayes
You can store cooked arayes in the fridge for up to 3 days, in an airtight container. Be sure they cool completely before storing. You can also freeze the cooked arayes in an airtight container/freezer bag for about 2 months. I would suggest reheating them in the oven and then broiling them on each side to add some of the crispiness back. Storing them cooked runs the risk of it being soggy, keep that in mind.
Another option is to freeze the arayes after stuffing the pita, uncooked. Be sure they are in a freezer bag or airtight container. You can then cook these in the oven until fully cooked and then broil for the last few minutes. These will keep in the freezer, uncooked, for up to 3 months.
Frequently Asked Questions
Yes! You can prepare the filling ahead of time and store in the fridge for up to 2 days.
You can also stuff the pitas, then freeze them, uncooked. When ready to eat, pop them in the oven at 400F and cook for about 7-10 minutes on each side, or until fully cooked. You can then broil each side until crispy!
Using a grill pan is by no means necessary. If you don’t have one, just use a regular frying pan!
Yes! Bake them for about 7-10 minutes on each side. Using a rack on top of a baking tray will result in crispier lamb arayes, rather than soft, and possibly soggy, arayes.
Lamb arayes are so delicious, but you can also use ground beef, chicken, or turkey.
More recipes that you will love!
Roasted Cajun Chicken with Potatoes
Lamb Arayes
Description
Perfectly spiced ground lamb stuffed in pita and pan fried for the perfect juicy and crispy bite.
Ingredients
Yogurt Dip
Instructions
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Using your hand, mix together the ground lamb, grated onion + garlic, parsley, salt, black pepper, paprika, cumin, coriander, garlic powder, cinnamon, and nutmeg. Be sure everything is mixed together thoroughly and evenly.
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Cut the pita in half. Gently open up each half to create pockets. If it's difficult to open up the pockets, try gently warming the pita in the microwave/oven. It should now be easier to open them up.
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Gently spread the lamb mixture evenly inside of the pocket, filling all the space. You want the meat mixture to be about 3/4 inch to 1 inch thick. Once you're finished with filling, press the arayes gently together. [how many arayes you're able to make with the filling depends on how big the pitas are]
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Generously brush each side of the arayes with olive oil, including the exposed filling.
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Heat a grill pan over medium high heat. Place however many arayes you can fit on the pan (you do not need any additional oil in the pan).
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Cook arayes on the first side for about 2-3 minutes, occasionally pressing down the arayes with a spatula. Flip to the other side cook for another 2-3 minutes, pressing down again.
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Before removing the arayes from the pan, use tongs to hold the arayes with the filling side down on the pan and allow to grill for about 30-45 seconds.
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Remove from pan and allow to cool for a few minutes. Serve with yogurt sauce and enjoy!
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Make the yogurt sauce
To make the yogurt sauce, simply whisk together the yogurt, tahini, garlic, lemon juice, salt, and black pepper. Serve with arayes.
Equipment
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