Arayes

Think of arayes as a cross between smash burgers and crispy griddle tacos. Seasoned ground meat is sandwiched inside a pita bread pocket, then grilled until the filling is tender and juicy and the exterior is crispy and golden.

This recipe, shared by Taste of Home reader Nikki Haddad of Germantown, Maryland, is a great way to enjoy two Middle Eastern classics: chewy pita bread and nutty tahini. The flavors are simple and fresh, with finely chopped onion and parsley mixed into the savory ground beef, and the easy homemade tahini dipping sauce balances each bite with creamy, tangy goodness.

What are arayes?

Arayes are grilled pitas stuffed with meat. They’re a popular Middle Eastern street food, similar to falafel or kofta. To make these pita bread sandwiches, the pitas are split open, filled with raw, seasoned ground beef or lamb, and grilled until the bread is crispy and the filling is juicy and tender.

The seasoning mix usually includes plenty of fresh onion and herbs, but it can vary by region. Some arayes are spread super thin for extra crispness, while others have a thicker layer of meat for a heartier, burger-like bite. Either way, they’re best served warm with a creamy tahini-based dipping sauce on the side.

Ingredients for Arayes

• Onions: Pulsing onions in a food processor yields fine pieces that blend seamlessly with the meat, making the mixture easy to spread on the pita.
• Parsley: Fresh parsley adds bright green flecks and a fresh, herby flavor to the meat filling. Use both the leaves and tender stems; they’re finely chopped in the food processor, so you won’t even notice the difference.
• Ground beef: An 85% lean blend works best to give you a juicy, flavorful filling without excess grease. After mixing, spread the meat edge to edge on each pita so it cooks evenly and ensures each bite contains filling.
• Egg: Just one egg helps bind the meat mixture, keeping it together inside the pita while it cooks.
• Pita bread: You’ll need six pita bread rounds for this recipe. Look for pocket-style pitas for the easiest slicing and stuffing. If your pita bread is a little dry or stiff, microwave it for 10 to 15 seconds to soften it, then use a sharp knife to split it open.
• Tahini sauce: This creamy dipping sauce perfectly complements the rich, grilled meat. It comes together quickly with nutty tahini, minced garlic, lemon juice, salt and a splash of water, giving it a smooth, drizzle-worthy consistency.

Directions

Step 1: Chop the onions

Place the onions in a food processor and pulse them until they’re finely chopped. Remove the chopped onion and pat it dry with a clean kitchen towel or paper towels. Add the onion to a large mixing bowl.

Editor’s Tip: Removing this excess moisture helps keep the filling from getting soggy. Don’t skip this!

Step 2: Season the meat

Add the parsley to the food processor and pulse it until it’s finely minced. Add it to the bowl with the onion. Add the ground beef, egg and salt. Using clean hands or a fork, mix them lightly but thoroughly.

Editor’s Tip: Overmixing can make the filling dense instead of juicy and tender, so stop once everything just comes together.

Step 3: Assemble the arayes

Slice each pita horizontally to create a top and a bottom. Spread the meat mixture evenly over the bottom half of each pita, pressing it all the way to the edge. Replace the pita tops and press them lightly to adhere them.

Step 4: Grill the arayes

Preheat a gas or charcoal grill to medium heat. Lightly brush the outside of each pita sandwich with olive oil. Grill the arayes, uncovered, for 10 to 12 minutes, flipping them every two minutes. Arayes can be pulled off the grill when a meat thermometer inserted in the center of the beef reaches 160°F.

Editor’s Tip: Turning the pitas often helps the pitas crisp evenly without drying out the meat or scorching the exterior.

Step 5: Make the sauce

Let the arayes cool slightly, then cut each one into quarters. Meanwhile, stir together the tahini, minced garlic, lemon juice, water and salt until smooth. Serve the arayes warm with the sauce for dipping.

Editor’s Tip: The sauce can be made up to a day ahead and stored, covered, in the refrigerator.

Arayes Variations

• Swap the protein: Use ground lamb instead of beef, or use a mix of the two. For a lighter option, try ground chicken or turkey, or use plant-based crumbles for a vegetarian-friendly take.
• Change the herbs: Swap the parsley for fresh mint, cilantro or oregano to give the filling a different herbal note. You can also use a mix if you have them on hand or in an herb garden.
• Play with the seasoning: Add a pinch of cumin or allspice for warmth, smoked paprika for earthiness, or cayenne pepper for heat. For a more authentic flavor, try baharat, an aromatic Middle Eastern spice blend.
• Make the sauce creamier: Stir plain Greek yogurt or sour cream into the tahini mixture for a smoother, tangier dipping sauce.
• Switch the bread: Instead of pita breads, spread the meat on flour tortillas to create super-thin arayes with extra-crispy edges and a quesadilla-like crunch.
• Try another cooking method: No grill? Cook arayes in a skillet or grill pan on the stovetop, bake them in the oven until they’re crisp, or use a panini maker to press them.

How to Store Arayes

Let the arayes cool completely, then wrap them tightly in foil or place them in an airtight container. Transfer leftover tahini dip to a separate container. Store both in the refrigerator for up to four days. To reheat arayes, warm them in a skillet over medium heat, in an air fryer or in the oven until the filling is hot and the bread is crispy. For maximum crispness, avoid the microwave.

Can you freeze arayes?

Yes! Arayes freeze and reheat well, making them an easy make-ahead snack or meal. After cooling completely to room temperature, wrap each one individually in storage wrap, then place them in a freezer-safe bag or container. Freeze them for up to two months. Reheat them straight from frozen in an oven preheated to 350º for about 15 minutes or until they’re warmed through.

Can you make arayes ahead of time?

Yes, you can assemble arayes up to one day in advance. Prepare the seasoned meat and store it in an airtight container, or spread it on the pita pockets, cover tightly with storage wrap, and refrigerate until it’s time to cook. You can also make the tahini dipping sauce up to one day ahead and store it in the refrigerator.

Arayes Tips

Which country are arayes from?

Arayes are a favorite street food in several Middle East countries, including Lebanon, Israel, Jordan and Syria. Each country puts its own spin on them, with different meats, seasonings and varying thicknesses of the filling.

How else can you cook arayes?

If you don’t have access to an outdoor grill, you can cook them in a skillet or grill pan on the stovetop, on a griddle, or even with a panini maker for crispy, golden results. You’ll likely have to work in batches with these cooking methods, so keep the arayes warm by placing them on a rack set over a sheet pan in a low-temperature oven.

What can you serve with arayes?

Arayes are delicious on their own, but they’re even better with dipping sauces. We love the nutty tahini dip included in this recipe, but classic hummus, creamy tzatziki, whipped garlic sauce (toum) or even plain yogurt are also great choices.

Pair arayes with a fresh salad—keep the Mediterranean flavors going with a summery couscous salad, traditional tabbouleh or Lebanese garlic chickpea salad. A simple green salad, roasted vegetables or even your favorite barbecue sides make it a complete, satisfying meal.