Name: Arayes (Stuffed Pita with Spiced Beef)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 medium onion, peeled and roughly chopped; 2 garlic cloves, peeled; 1/4 capsicum, roughly chopped; 1 green chilli or jalapeño (use green thai bird’s eye chillies for extra kick), stem removed; 1 lb (454 g) ground beef; 1 tsp ground cumin; 1/2 tsp ground allspice; ¼ tsp ground coriander; 1 tsp paprika; ½ tsp onion powder (optional); ½ tsp garlic powder (optional); ½ tsp salt (or to taste); ½ tsp ground black pepper; 4 pita breads; Olive oil, enough to coat arayes; 1 -2 stalks cilantro leaves, chopped for garnish; Lemon wedges

Introduction

If you’ve ever wanted the perfect handheld snack that’s crispy on the outside, juicy on the inside, and absolutely packed with flavour — meet arayes.

I first came across this dish while exploring Palestinian food, and I knew I had to give it a go. Imagine a pita pocket stuffed with spiced ground meat, then crisped up in olive oil until golden and irresistible. Arayes are the kind of dish that disappear as quickly as you set them on the table. Meat stuffed in bread, how can anyone resist?

Best of all, these were incredibly quick and easy to make. It’s also PACKED with flavour. I could definitely see this as an easy dinner idea on weeknights.

For this recipe, I sought inspiration from The Golden Balance and Falasteeni Foodie, with my own twist to it. Make sure to check out these Palestinian food bloggers for the authentic recipe!

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I’m sharing this recipe today with a heavy heart. Food is culture, memory, and dignity; and right now, innocent civilians in Gaza are being stripped of all three.
Food often tells stories of celebration, but it can also carry stories of survival.

Sharing this recipe honours the Palestinian culture and its rich cuisine, reminding us that it deserves to be recognized, celebrated, and preserved.

If you’d like to help, here are some reputable organizations offering humanitarian aid:

Jump to Recipe

What is Arayes?

Arayes is a beloved Palestinian dish, though it’s also popular across the Levant namely Lebanon, Jordan and Syria. The word arayes (عرايس) actually means brides in Arabic, which is said to reflect how the bread and meat are “married” together.

Arayes is made with pita bread stuffed with seasoned ground meat (usually lamb or beef) and then grilled until crisp. In this recipe, I listed out the more practical cooking methods of baking, air frying and pan-frying until crisp.

Since I make a few of this at one go, I would typical bake the arayes, but when I wanted to have one for lunch, I used the air fryer. It was crispy, juicy perfection in record time!

The pita soaks up all the delicious juices from the meat, creating a smoky, savoury bite in every wedge. Traditionally, arayes are served as part of a mezze spread, but they’re just as perfect for weeknight dinners or game-day snacks.

Why You’ll Love This Recipe

Crispy & juicy: That contrast between crunchy pita and juicy spiced beef is unbeatable.
Simple ingredients: Everything is pantry-friendly and easy to find.
Quick to make: From start to finish, you can have these on the table in under 30 minutes.
Versatile: Cook them in the air fryer, stovetop, or oven — whatever works best for you.
Perfect for sharing: Cut into wedges, arayes are made for snacking and communal eating.

Key Ingredients

Ground beef (or lamb): The star of the filling, juicy and flavourful.

Onion, garlic, green chillies (jalapenos or thai bird’s eye chillies), and capsicum: For freshness, aroma, and a gentle kick, especially if you use thai bird’s eye chillies! I added the capsicum for a layer of sweet crunch.

Warm spices: Paprika, cumin, coriander, and allspice bring depth and smokiness. I added onion and garlic powder as well, since I have it on hand. Feel free to skip.

Pita bread: Thick pitas work best to hold the filling without tearing.

Olive oil: Use a good-quality olive oil for brushing — it helps crisp the bread while adding rich flavour.

Key Steps to Making Arayes

1. Make the filling

In a food processor, pulse the onion, green chillies, garlic, and capsicum until finely minced. Alternatively, you can finely chop everything by hand.

Transfer to a large mixing bowl and add the ground beef, and the ground spices: paprika, cumin, allspice, coriander, onion powder, garlic powder. Season with salt and black pepper. Mix well until evenly combined.

2. Prepare the pita

Cut each pita in half to create two pockets (you should have 8 halves).

Gently open each pocket. If your pitas are stiff, microwave them for a few seconds to soften.

Scoop about 2–3 tbsp of the meat mixture, squeezing out excess liquid if necessary.

Stuff the mixture into the pita pocket, pressing it flat so it spreads evenly inside. Don’t overstuff—we don’t want the pockets to break.

Traditionally the filling is kept thin so it cooks through, but if you’re air frying or oven baking, you can go a little thicker for a heartier bite.

3. Cook the arayes

Choose any of these methods to cook, The air fryer is usually my favourite choice, but since we have a lot of arayes to cook, the oven is the most efficient. Bonus: hands off cooking!

Oven: Preheat to 200°C (400°F). Line tray with baking paper and spread olive oil on it. Arrange arayes on the sheet, and brush more olive oil over the top. Bake for 15–20 minutes, flipping once halfway through.

Air Fryer: Preheat to 180°C (350°F). Brush or spray the arayes generously with olive oil. Air fry for 12–15 minutes, flipping halfway through.

Stovetop: Heat a skillet or griddle over medium heat. Brush each pita generously with olive oil on both sides. Cook for 3–4 minutes per side, pressing lightly with a spatula, until golden brown and crisp on the outside and the meat is fully cooked inside.

4. Serve

Serve hot and enjoy!

Option to serve with my garlic yogurt dip, or the not-so-traditional option, with some chilli sauce OR chilli oil!

How to Serve

Arayes are best enjoyed freshly cooked. For a fresh zing, squeeze lemon juice before serving.

They’re a street snack in Palestine, but when paired with some salad this can easily be a full meal. You may also cut into wedges for easy grabbing.

Traditionally, they’re paired with tahini sauce, hummus or a simple yogurt dip. See my easy garlic yoghurt recipe here!

I personally loved them when dipped in some chilli sauce or drizzled with chilli oil!

Tips & Tricks

Don’t overstuff: An even layer of meat ensures the filling cooks properly and the pita stays intact.
Soften your pita first: If the bread feels stiff, microwave for a few seconds before stuffing.
Generous with the oil: Brushing the outside well with olive oil is key to getting that signature crispy crust. It also adds flavour to the pita bread.

Storing & Reheating

Storing: Keep leftover arayes in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the air fryer at 180°C (350°F) for 5–7 minutes, or in the oven at 200°C (400°F) for about 10 minutes until warmed through and crisp again. Avoid the microwave — it makes the bread soggy.

Freezing: You can freeze uncooked stuffed pita halves. Wrap tightly and freeze for up to 2 months. Cook straight from frozen, adding a few extra minutes to the cooking time.

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