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Skillet-Toasted Beef-Stuffed Pitas (Arayes)

Skillet-Toasted Beef-Stuffed Pitas (Arayes)

By Hisham Ali HassanSeptember 20, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

The Levantine favorite called arayes are pita breads stuffed with spiced ground beef or lamb, then pan-fried or griddled until the meat is juicy and the bread is crisp. We season the meat with baharat, a Middle Eastern spice blend. If you can’t find it, use 1 teaspoon each ground cumin and sweet paprika, plus ½ teaspoon ground cinnamon. Six-inch pitas offer the best bread to meat ratio, and thick, fluffy ones are ideal—they have more structure than thin pitas, which quickly turn soggy after cooking. Look for rounds about ½ inch thick and be sure they’re fresh and supple, not dry and brittle. Angel Bakeries classic white pita is one of our top picks. A cast-iron skillet works best because of its ability to retain heat, but a heavy nonstick skillet works, too. We serve these with a tangy yogurt sauce to balance the rich, spiced filling.

Tip

Don’t cook the stuffed pita halves over too high a heat or the bread will scorch before the filling is cooked through. Also, don’t skip searing the cut sides of the pitas. It creates a crust that adds flavor and texture.

Ingredients
  • 1

    pound 90 percent lean ground beef or ground lamb

  • 1

    small yellow onion, grated on the large holes of a box grater

  • 3

    tablespoons finely chopped fresh flat-leaf parsley, divided

  • 2

    tablespoons plus ½ cup plain whole-milk yogurt, divided

  • 1

    tablespoon tomato paste

  • 2 ½

    teaspoons baharat (see headnote)

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lemon zest, plus 1 teaspoon lemon juice

  • 1

    medium garlic clove, finely grated

  • 3

    6-inch pita breads (see headnote), cut into half rounds

  • Extra-virgin olive oil, for brushing

Step 1

In a medium bowl, combine the beef, onion, 2 tablespoons parsley, 2 tablespoons yogurt, the tomato paste, baharat and ½ teaspoon each salt and pepper. Using your hands, mix until thoroughly combined, then let stand for 5 to 10 minutes.

Step 2

Meanwhile, in a small bowl, stir together the remaining ½ cup yogurt, the remaining 1 tablespoon parsley, the lemon zest and juice, the garlic and ¼ teaspoon each salt and pepper; set aside.

Step 3

Divide the beef mixture into 6 portions (each about ⅓ cup) and stuff a portion into each pita half. Using your fingers, flatten the beef mixture into the bottom and sides of the pita, evenly filling it. Brush both sides of each pita half with oil.

Step 4

Heat a 12-inch cast-iron skillet over medium until water flicked onto the surface sizzles and evaporates within seconds, about 3 minutes. Add 3 of the pita halves, standing them on their cut sides, and cook until the exposed filling is well browned, about 2 minutes.

Step 5

Using a wide metal spatula, scrape each pita half free from the skillet and flip onto a flat side. Cook, flipping occasionally, until both sides are well browned and crisp and the center of the filling reaches 160°F, 8 to 10 minutes. Transfer to a wire rack and wipe out the skillet. Cook the remaining pita halves in the same way. Serve the arayes warm with the yogurt sauce.