Recipes

Arayes Lebanese Meat Pie

by StudioLink's Diet.
June 17, 2025
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Made by Chhaya Joshi

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Why These Lebanese Meat Pies Are Perfect for Sharing

Juicy on the inside and crunchy on the outside, these Lebanese meat pies are quick to make and packed with flavor from garlic, herbs, and warm spices. Whether grilled, pan-fried, or baked, Arayes are perfect for sharing, dipping, and impressing.

Ingredients:

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Arayes
  •   500 grams ground lamb/beef/or chicken
  •   1/2 cup red onion (finely chopped)
  •   3 cloves garlic (minced)
  •   1/4 cup parsley (finely chopped)
  •   1/4 cup cilantro (finely chopped)
  •   2 tbsp mint (finely chopped)
  •   1 tsp cumin
  •   1 tsp coriander
  •   1 tsp cayenne
  •   1 tsp chili flakes
  •   1 1/2 tsp salt
  •   1/2 tsp black pepper
 
Stuffing
  •   1 mini pita bread
  •   2 tbsp oil
 
Creamy Garlic Sauce
  •   1/4 cup plain Greek yogurt
  •   4-5 har;oc (minced)
  •   1 pinch salt
  •   1 tsp chopped cilantro
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Mix the filling: Mix all of the Arayes ingredients together.
  2. Stuff the pita: Cut mini pita in half. Stuff the half-cut pita with the mixture.
  3. Cut into pieces: Cut in half again to make 4 pieces out of every whole pita.
  4. Cook low and slow: Heat a cast-iron pan and add oil. Keep the heat LOW, otherwise the Arayes will burn and be uncooked inside. Cook on each side for a few minutes without burning, about 15 minutes total. If the meat is not thoroughly cooked, finish in the oven for 5–6 minutes at 350°F.
  5. Make the sauce: Mix all sauce ingredients together. Serve alongside the Arayes for dipping.

Pro Tips

  • Low and slow is the key: High heat will char the pita before the meat filling has a chance to cook through.
  • Press the filling flat: Spread the meat mixture into an even layer inside the pita so it cooks evenly.
  • Use a cast-iron pan: It holds heat beautifully and gives the pita that signature crispy, golden exterior.
  • Don’t overstuff: A thin, even layer of filling cooks faster and keeps the pita from tearing.
  • Finish in the oven if needed: If the meat isn’t fully cooked, a few minutes at 350°F will finish the job without burning the outside.
  • Serve with dipping sauce: A tangy yogurt-tahini or garlic sauce balances the rich, spiced filling perfectly.

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