arayes

Straight from my Egyptian kitchen, this hawawshi recipe is made with crispy pita pockets that are stuffed with a tantalizing meat mixture, seasoned with a warm spice mixture, onions, peppers, and fresh herbs. Think of it as Egypt&#039;s answer to a hamburger but on steroids!

Egyptian Hawawshi Recipe

onion

garlic

green bell pepper

jalapeno (halved and seeded (leave some of the seed

parsley

lbs lean ground beef

tomato paste

Kosher salt

Extra virgin olive oil

pita bread

coriander

allspice

paprika

tsp black pepper

cumin

tsp cardamom

cinnamon

Heat the oven to 400 degrees F.

In a small bowl, add the spices and mix to combine.

Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).

Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.

Cut the pita loafs in halves to create 12 pita pockets.

Prepare a large sheet pan brushed with a bit of extra virgin olive oil.

Stuff each pita pocket with 1/3 cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.

Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.

Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.

https://content.jwplatform.com/videos/wo62kJmx.mp4

Straight from my Egyptian kitchen, hawawshi recipe made with crispy pita pockets that are stuffed with a tantalizing meat mixture, seasoned with onions, hot peppers and fresh herbs.

These Middle Eastern meat stuffed pita bread are the perfect bite. The pita is crunchy and the filling is well seasoned and tender. It is an addicting bite.

Arayes

tbsp Tomato Paste

tbsp Seven spice (or all spice)

tbsp Paprika (preferabbly smoked)

Salt & pepper

Onion

Garlic cloves

Parsley

tsp Red chili paste

Pita Bread (cut in half and opened)

Olive oil (for brushing the pita)

In a food processor or blender, pulse together the onion, garlic, and parsley. Drain from excess liquid.

Add that mixture to the ground meat and mix.

Season the ground meat with the above seasonings, tomato paste, and chili paste. Make sure it is well seasoned.

Mix everything together very well.

Place about 1/3 cup of filling into each pita; about medium thickness. Spread it out. The meat layer should be visible when looking at the opened side of the pita.

Preheat the oven to 400 F.

Line a pan with parchment paper or nonstick spray.

Brush olive oil on each side of the pita then sprinkle with a little salt. You can also use non stick oil spary and spray each side of the pita.

Add the pita&#39;s to a pan. Bake for about 8-10 minutes on each side until crisp. You can broil each side for a minute as well for extra crispiness. Enjoy warm. You can use plain yogurt to dip in as well if you prefer.

Arayes are a classic middle eastern street food. Pita bread, stuffed with spiced ground beef and grilled (or baked) to perfection. Enjoy them with a yogurt or tahini dipping sauce as a lunch or light dinner! They are quick and perfect for using up some ground beef.

Arayes (Middle Eastern Stuffed Pita)

beef ((500 grams))

parsley (packed)

black pepper

salt

seven spice (or substitute with allspice)

pomegranate molasses (see notes)

olive oil (for the meat)

olive oil (for the pitas)

round pitas (smaller 4 inch pitas)

Start by preheating your oven to 400F

Peel the garlic cloves and onions and wash then dry the parsley

Finely chop the onions, garlic and parsley or throw them in a food processor and process until fine

Mix the ground beef with the onion, garlic and parsley mixture, along with all the spices and the olive oil. Mix well using your hands, ensuring all the spices are well incorporated. If possible, allow the meat to marinate in the fridge for a few hours or overnight.

Cut pitas in half and open them to form pockets. Stuff them with about 1.5 to 2 tbsp of the meat mixture, ensuring the pita is full but not overfilling it. Press them down to flatten and ensure the filling comes all the way to the edge (check photos in post)

Brush the outside of the pitas with olive oil on all sides

Brush a cast iron gril with oil, then sear the pitas for 1 minute on each side, on medium high heat. Flip onto the exposed meat side and sear as well.

Place on a baking sheet (don&#39;t use parchment paper) and bake in the oven for approximately 20 minutes, turning them half way through. If you have an oven rack, place them on the rack, on top of the oven sheet. This allows them to get more crispy and avoids sogginess.

Ensure the pita is crispy by broiling for a few minutes if necessary. Watch them closely so they don&#39;t burn.

Serve immediately with some yogurt, tahini sauce or ketchup and some fries. Enjoy!

Arayes are meat stuffed pita sandwiches that are not only incredibly tasty but also easy to make. Try this authentic Middle Eastern recipe today!

500 gm ground lamb meat

paprika powder

coriander powder

black pepper powder

cumin powder

tomato

olive oil

pita bread (around 5 to 6 inch or 2 large pita bread.)

Olive oil

Preheat the oven to 200C/392F.

In a bowl, add all the filling ingredients. Mix well and keep aside.

You have to options here, either cut the pita bread in half and fill the pockets with the stuffing previously prepared, or open the pita bread and spread the filling evenly on one side and then cover with the other half of pita bread.

Cut large enough aluminum foil to cover all sides of the pita bread.

Sprinkle olive oil on the aluminum foil place the stuffed pita bread on the aluminum foil.

Sprinkle olive oil over the pita bread and close the aluminum foil from all sides.

Place the sealed pita bread in the middle shelf of the oven and bake for 30 minutes.

Remove the pita bread from the oven and the aluminum foil. Place the pita bread on a hot grill and grill it until a little crispy and have grill marks.

Cut the pita bread in triangles before serving.

Serve with plain yogurt, salad, or Hummus.

https://content.jwplatform.com/videos/6FtqRMdm.mp4

Arayes is stuffed pita bread with seasoned ground lamb meat. In Egypt, it is known as Hawawshi; Arayes are more like burgers but are flat and have so much flavor.

Arayes Stuffed pita bread

Arayes are Lebanese meat stuffed pitas that are so easy to make. This classic Middle Eastern street food is ready in 20 minutes, ideal for a weeknight dinner. Follow along to learn how to make delicious beef arayes at home with just a few ingredients!

Arayes Lebanese Stuffed Pita

ground beef (90% lean)

garlic (minced)

parsley (chopped)

tbsp seven spice

tsp cumin

tsp kosher salt

tsp pepper

pita bread (double ply and preferably thin)

In a large bowl mix the ground beef, onion, garlic, parsley, seven spice, cumin, coriander, paprika, salt and pepper using your hands. Make sure all is combined well. The mixture might be sticky.

Cut the pitas into quarters and spread the beef mixture between the two thin layers of each piece. You&#39;ll need 2 to 3 tablespoons of beef mixture for each piece.

Place a grill pan over medium heat and make sure it&#39;s hot. Brush the pan with the olive oil and place the stuffed pitas on the pan. Cook for 5 minutes on each side until the beef is fully cooked and the pita is crispy.

To cook on the stovetop:

Preheat the oven to 400°F and brush the stuffed pitas with olive oil on both sides. Place them on a baking sheet and bake them in the oven for 12 to 15 minutes, flipping halfway through.

Serve with tahini sauce or yogurt.

To bake in the oven:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660230351/r5wwkxhw7hw26e77avak.mp4

Arayes are Lebanese meat stuffed pitas that are so easy to make. This classic Middle Eastern street food is ready in 20 minutes and makes the perfect weeknight dinner. Follow along to learn how to make delicious beef arayes at home with just a few ingredients!

Recipe video above. Lebanese street food - pita bread stuffed with spiced kofta meat, pan fried until crispy! Think of these as Lebanese quesadillas or easy Gozleme. :) The unique method here is that it&#39;s cooked with raw meat inside, so the tasty meat juices soaks into and flavours the pita bread as it cooks. It&#39;s outrageously delicious. I bet you become as obsessed with these as I have!

Crispy Lebanese Meat Stuffed Pita - Arayes

Olive oil spray ((or brush with olive oil))

brown onion

500 grams/ 1 lb lamb

garlic (, finely grated)

tbsp finely chopped parsley (, optional)

tsp coriander

tsp smoked paprika ((sub plain paprika))

tsp ground allspice ((sub mixed spice))

tsp cayenne pepper ((reduce/omit

yogurt

tbsp tahini ((or Chinese sesame paste

lemon juice

tsp cooking/kosher salt

Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)

Meat filling - Add remaining meat filling ingredients. Mix well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Stuff - Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat. (Is your pita tearing? See Note 5 for tip!)

Spiced meat filling:

Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)

Cook - Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan (whatever you can fit). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The meat is spread so thin it cooks really quickly! {Sandwich press - Note 7}

Keep warm - Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.

Serve - Cut in half if desired (sometimes I do, sometimes I don&#39;t!). Pile Arayes onto a serving platter. Serve with Whipped Tahini sauce. Enjoy!

Cooking Arayes:

Place ingredients in a heatproof bowl and whisk to combine. Microwave for 15 seconds on high. Whisk again - it should resemble soft whipped cream. Use slightly warm or at room temperature.

Whipped tahini sauce:

Arayes are Lebanese pita pockets stuffed with flavorful kofta meat, pan-fried until crispy. Quick and easy to make, they’re perfect as an appetizer or main dish.

Arayes (Lebanese Meat-Stuffed Pita)

beef ((80% 20% fat))

3.2 oz onion (1 medium (1 cup chopped))

oz parsley (1 cup finely chopped)

Tbsp Lebanese 7-spice

Tbsp salt

tsp chili powder ((optional))

Tbsp olive oil (for brushing)

In a large bowl, mix well the ground beef, chopped onion, chopped parsley, Lebanese 7-spice mix, salt, pepper, and optional chili powder.

Cut the pita bread in half and gently open the sides to make the pockets.

Spread a portion of the meat mixture on the inside of each pita pocket. Use as much meat as you want—I stuff them with 1/4 cup of the mix per pocket.

You can cook the arayes on the grill, on a grill pan, or in the oven. On a grill pan: Heat it over medium heat and brush it with olive oil. Cook for 4-5 minutes per side until golden brown and crispy. Press them lightly to cook evenly.In the oven: Brush a baking tray with oil or cover it with parchment paper. Bake in a preheated oven at 400ºF/200ºC for 15-20 minutes, flipping halfway through.On the grill: Preheat to medium-high heat and grill for 4-5 minutes per side until golden brown and crispy.Check for doneness: the internal temperature of the meat should be 160°F/71°C, and there should be no visible pinkness.

You can optionally keep the arayes warn in the oven at 120ºF/50ºC. Then, serve them hot, and enjoy!

This is so delicious. Thank you for the recipe - I am making it on repeat.

https://content.jwplatform.com/videos/9ZAMWuJE.mp4

Arayes are Lebanese pita pockets stuffed with delicious kofta meat filling and pan-fried until perfectly crispy.

Arayes are a delicious and traditional Middle Eastern food of meat stuffed pita pockets grilled or baked until crispy on the outside and juicy inside.

lb ground lamb (use American Lamb)

onion grated (use white onion, and use onion

Tablespoon Tomato Paste

Parsley minced (optional: add 1 teaspoon each minced mint and dill)

Tablespoon Aleppo pepper (pul biber or red pepper)

pita breads

Hummus Tzatziki Sauce Tahini Lemon wedges Pomegranate Arils Fresh mint and parsley Feta Crumbles

Add the grated onions, garlic, tomato, herbs, seasoning blend into the ground lamb mixture in a large bowl.

Mix them well until well blended.

Set aside as you prepare the bread.

Open the pita bread into two parts by separating the top and bottom of the pita pocket.

Use the sturdiest half as the base to spread the filling on.

If you have a metal spatula, spread the ground lamb mixture over the pita in a thin layer.

Take the top half of the bread and press it down to make a meat-stuffed pita.

The thinner pita Arayes recipe is now ready to cook.

Thin Pita Arayes

Cut each pita pocket bread in half.

Take the half and open up the pocket to make room for the meat filling.

Place the filling right inside the pocket.

Use your hands to press and move around the meat mixture inside the pocket. You need an even layer of filling as best as you can.

You can keep them as they are in halves or cut each half into two. You'll end up with quarters, or 4 Arayes pieces per pita.

Thick Pita Arayes

Place the pita on the grill over medium heat.

If you'd like an extra crisp thin pita arayes, place a heavy sheet over the pita to press it down.

Flip the meat stuffed pita when it turns slightly golden and the bread has crisped up.

They're ready and the meat COOKS beautifully, no need to worry!

Cook the Arayes

Place the Arayes in a baking sheet in a single layer. Cook at 425 degrees F for about 16-20 minutes flipping halfway.

Oven Method

They are best served with endless dips, sauces and light salads. We love extra lemon wedges for squeezing lemon juice on top. Also a garnish of pomegranate arils and more fresh herbs are how they're presented.

The USDA recommends cooking ground lamb to an internal temperature of 160 degrees F.

Serving Arayes

This recipe turned out amazing! It was easy to prepare and the entire family loved it. I can't wait to make it again!!

I have never tried arayes, and this sounds like a great dish to prepare for my friends this weekend. It look delicious and easy to make!

I served these to friends over the weekend and they were a huge hit. Everyone was asking for the recipe!

I have never tried arayes before, so this was a discovery for me. What a fantastic dish! And so easy to make, too.

My kids had Lamb at a restaurant one time and have been begging me to try to make it at home. This was my first time trying it, and it was so easy to follow your recipe, they were thrilled!

Wow can you say delicious! The flavors from the spices made this so tasty! So good with garlic sauce.

Just looking at these is making my mouth water! They are FULLY loaded.

https://content.jwplatform.com/videos/LWUEyVJZ.mp4

Arayes.mp4

Top 8 arayes recipes from across the web

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Top 8 arayes recipes from across the web

The most viewed arayes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Egyptian Hawawshi Recipe

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Arayes (Lebanese Meat-Stuffed Pita)

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The most viewed arayes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine