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Lebanese Meat-Stuffed Pitas (Arayes)

A Lebanese / Middle Eastern of grilled or even barbecued pita bread filled with lamb meat, onions, tomatoes, and spices – nothing fancy right? But it is so scrumptious and makes a fast and effortless dinner or even perfect for a quick weeknight meal that everyone will love.


Lebanese Meat-Stuffed Pitas (Arayes)

  • 2 large white onion, chopped
  • 2 cloves garlic, smashed
  • 1/2 small bunch fresh parsley
  • 1 pound ground beef
  • 4 small tomato, diced finely
  • 1/4 teaspoon garam masala
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • salt
  • 4 pieces pita (whole wheat or regular), cut into quarters
  • Extra-virgin olive oil, for brushing


Place meat, tomatoes (with their juice unless you use thin pita bread), onion, parsley, 1 tablespoon of olive oil, garam masala, and salt into a medium bowl. Mix all ingredients very well.

Spread 2 to 3 tablespoon of the mixture into each pita loaf (right before baking to get crispy Arayes). Grease both sides of each loaf with about 1 to 2 tablespoon of olive oil. And then cut it into quarters.

Arrange Arayes in the oven tray and bake them in a preheated oven on a low temperature (160c) until they become slightly brown or golden. Flip them to the other side for more crispness. Serve hot with fresh Greek yogurt and green olives.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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