Arayes Lebanese Meat Pita (Print Version)
Spiced lamb and beef fill toasted pita with creamy, garlicky sauce and fresh herbs for bold flavors.
# What You'll Need:
→ Meat Filling
01 -
8 oz ground beef
02 -
8 oz ground lamb
03 -
1 small onion, grated
04 -
2 cloves garlic, minced
05 -
3 tablespoons fresh parsley, finely chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon ground allspice
09 -
1/2 teaspoon Aleppo chili flakes
10 -
1/2 teaspoon paprika
11 -
1 tablespoon pomegranate molasses (optional)
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon freshly ground black pepper
→ Pita Bread and Crisping
14 -
4 large pita breads
15 -
2 tablespoons extra virgin olive oil
→ Garlic Yogurt Sauce
16 -
1/4 cup mayonnaise
17 -
1/4 cup Greek yogurt
18 -
1 teaspoon distilled white vinegar
19 -
1/2 teaspoon granulated sugar
20 -
1 clove garlic, minced
21 -
1/4 teaspoon salt
22 -
1/8 teaspoon black pepper
23 -
1 tablespoon fresh parsley, chopped
# Steps to Follow:
01 -
In a large bowl, combine ground beef, ground lamb, grated onion, minced garlic, parsley, cumin, coriander, allspice, Aleppo chili flakes, paprika, salt, black pepper, and pomegranate molasses if using. Mix thoroughly with clean hands or a sturdy spoon until ingredients are evenly distributed and no streaks remain.
02 -
If pita breads are dry or stiff, warm them by wrapping in a damp paper towel and microwaving for 15 seconds or heating briefly in a dry skillet to increase pliability and prevent tearing.
03 -
Cut each pita in half or open gently to create pockets. Fill each pita half with about 1 inch thick layer of the meat mixture, pressing evenly to the edges without overstuffing.
04 -
Heat olive oil in a skillet over medium heat. Place stuffed pitas open side down and cook for 2 to 3 minutes until deeply browned. Carefully flip and cook for an additional 3 to 4 minutes per side, gently pressing with a spatula to ensure even crisping. Cook in batches without overcrowding the pan.
05 -
While the pitas cook, whisk together mayonnaise, Greek yogurt, distilled vinegar, sugar, minced garlic, salt, and pepper until smooth and creamy. Stir in fresh parsley for garnish.
06 -
Arrange warm stuffed pitas on a platter, sprinkle with fresh parsley, and serve alongside the garlic yogurt sauce for dipping. Consume immediately for best texture and flavor.
# Additional Notes:
01 -
Uncooked stuffed pitas freeze well; wrap tightly and add 2 minutes to cooking time per side when pan-frying from frozen.
02 -
Reheat cooked pitas in a dry skillet over medium heat to preserve crispiness instead of microwaving.
03 -
Warming pita before stuffing prevents cracking and eases folding.