published Aug 28, 2023, updated Aug 30, 2024 There’s something about street food that’s so enticing — I always crave it the second I return home from a trip! Especially the crispy, mobile treats you can buy and enjoy while you walk through a market enjoying the sights, sounds, and people in a different country. Arayes, a kind of Middle Eastern stuffed pita, comes to mind right away. The meat filling is like kafta, except it’s cooked right in the bread and stays super moist all the way through. Drizzled with tahini or a creamier yogurt sauce, you’ll be more than disappointed when you finish that last bite. Good thing my arayes recipe makes 6 servings! I’ll be showing you two different ways to make these. Thin and crispy or fat and juicy. I’ve also enjoyed meat stuffed pita with french fries and shirazi salad. They’re delicious however they’re served! This arrangement of tender, spiced meat is characteristic of Middle Eastern cuisine. Explore more dishes in this category and eat your fill!
Recommended Tools
Skillet – For making fat, heartily stuffed pita. You need to use a skillet that can transfer from the stovetop to the oven. Grill Pan – If you’re preparing thin pita on the stovetop. Baking Sheet – If you’re preparing thin pita in the oven. Food Processor – To quickly, coarsely chop the herbs, onion, and garlic for the filling.
Storing and Reheating
Any leftovers can be refrigerated for up to 4 days, but this arayes recipe is truly best served right away! Because of the moist beef filling, the crispy pita gradually loses its texture as it sits. Try reheating in the air fryer or back in the oven at 350 degrees F to restore as much texture as possible. If you wanted to make these ahead of time, you could make the meat mixture the day before and then stuff and cook the pitas just before serving. Love this recipe? Share it with the world on Pinterest.
