# Arayes

Arayes takes 20 min (10 min prep, 10 min cooking) and serves 4.

Recipe by feelgoodfoodie.net · original: https://feelgoodfoodie.net/recipe/meat-stuffed-pitas/  
Cuisine: Lebanese · Dish: Burgers & sandwiches  
On Meez: https://meezenplace.app/recipes/arayes-recipe (with step-by-step Cook Mode)

Quick and easy to make, arayes is a popular Lebanese recipe which is basically meat stuffed pitas made with onions, tomatoes, parsley and spices

## Ingredients (serves 4)

- 1 pound ground beef (80-85% lean)
- 2 Roma tomatoes (seeded and finely chopped)
- 1 small yellow onion (minced)
- ¼ cup chopped parsley
- 2 teaspoons 7 Spice
- 2 teaspoons sumac
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper to taste
- 2 tablespoons olive oil
- 4–6 double-ply thick medium pita breads

## Steps

1. Place the ground beef, tomatoes, onions, parsley, 7 Spice, sumac, cinnamon, salt and pepper in a large bowl. Mix until well combined.
2. Cut each pita into half and pull apart the two sides.
3. Spoon about 3-4 tablespoons of the beef mixture inside each pita half and close.
4. Heat a grill pan or regular pan on medium heat and add 1 tablespoon of olive oil.
5. Place four of the stuffed pitas on the grill pan and cook until the pita is golden and beef is cooked to your liking, flipping halfway through.
6. Repeat with the remaining olive oil and the remaining stuffed pitas.
7. Preheat the oven to 400°F.
8. Place the stuffed pitas on a baking dish and brush with the olive oil.
9. Bake until the pita is golden and crispy and the beef is cooked to your liking.
10. Serve hot immediately with plain yogurt for dipping, if desired.

## Good to know

### Swaps

- No 7 Spice blend? Mix allspice, black pepper, cinnamon, cloves, coriander, cumin and nutmeg as a stand-in.
- No sumac on hand? A little grated lemon zest adds a similar tangy note.

### Storing it

Store leftover arayes in an airtight container in the fridge for 3–4 days. Reheat in a pan or oven until steaming hot so the pita crisps again.

### Making it ahead

Mix the beef filling up to a day ahead and keep it covered in the fridge; stuff the pitas just before cooking so the bread stays crisp.