We tried this recipe from RecipeTin Eats: https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/ We used 1 lb minced beef for the recipe.
Our modifications: first, we followed the spice blend in the recipe except that we used 1/2 tsp ground Kashmiri pepper instead of cayenne. we could not find large pita, so we used five Middle East Bakery’s whole wheat pita (5.5” in diameter), each cut in half. Third, because we kept the seasoned meat in ten portions (1/4 cup each), the stuffed pockets were thicker than the original recipe anticipated. Accordingly, we seared each piece in the pan for about 8 mins total, flipping as needed. We also followed the blogger’s tip to keep the cooked arayes warm in the oven at 170 degrees (our oven wouldn’t set at 120); we used a foil-lined rimmed baking sheet with a rack on top.
Fourth, we skipped the tahini dressing. Instead, we made our favorite hummus recipe: https://piglettedc.wordpress.com/2015/03/25/hummus-drain-15-oz-canned-chick-peas-setting/
We served the arayes and hummus with a simple salad (romaine lettuce, celery, Persian cucumber, and grape tomato). We enjoy this meal a lot. (Oct. 2025)
Cooking Adventures 