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Arayes are Lebanese pita pockets stuffed with delicious kofta meat filling and pan-fried until perfectly crispy. They are quick and easy to make and perfect as an appetizer or main dish.

This Arayes recipe is a dish I’ve grown up with—it’s so tasty and quick to prep and make. And if you are not sure what meat-stuffed pita pockets are, think of them like the Lebanese version of a quesadilla. Still, instead of cheese, they are stuffed with Middle Eastern-flavored ground meat (just as flavorful as the best kofta kebab).
Plus, this recipe is so versatile—you can choose what pita to use and decide how much meat to use; you can grill, pan-fry, or even bake them to perfection. Either way, the pita becomes so crispy, and the meat is so flavorful. You can enjoy them as dinner or as appetizers or as part of a mezze platter alongside other Lebanese favorites like sfiha (meat pies).

Watch how to make it
Ingredients

- Ground meat: For juicy and flavorful results, I use 80% lean, 20% fat ground beef. You can also use ground lamb or a mix of lamb and beef.
- Onion.
- Parsley.
- Spices: You will need 7-spice mix, salt, pepper, and optional chili powder. You can make the Lebanese 7-spice mix at home with cinnamon, cumin, nutmeg, coriander, allspice, cloves, and black peppercorn.
- Pita bread: You can choose how thick the pita bread is. I usually use a thick bready pita, which is similar to this Greek pita recipe (gyro bread). However, you can also use thinner options like Lebanese pita bread, other flatbreads, or even tortillas.
- Olive oil.
See the printable recipe card below for full information on ingredients and quantities.
How to make Arayes
Prepare the kofta filling: Start by chopping the onion and the parsley. Then, combine all the ingredients of the kofta mixture in a large bowl. Mix the stuffing well until thoroughly combined—it’s easiest to use your hands.

Cut the bread: Cut each pita bread in half to create pockets. Carefully make the pockets by gently pulling the two sides apart.

Stuff the pitas: Spread a few tablespoons of the meat mixture on the inside of each pita pocket—you need about 1/4 inch layer. Depending on the size of your pita bread, you’d need a little more or less meat mixture.
For me, it was 1/4 cup per pocket and I like to shape the meat like a patty, which is then easy to insert in the pocket. Alternatively, stuff the pita with less meat, and you will have thinner and even crispier arayes.

If you are using thinner types of flatbread or tortilla, you can spread the meat on half the bread and then fold it over to close them. They will also cook faster. When working with flat Lebanese bread (12 inch/30 cm), you can spread the meat over the whole bread, fold it in half, then pan-fry until cooked through and crispy, and cut it into smaller pieces.
Cook the arayes: You can cook the stuffed pitas on the grill, on a grill pan, or in the oven.
- On a grill pan: Heat it over medium heat and brush it with olive oil. Cook the arayes for 4-5 minutes per side until golden brown and crispy. You can press them lightly to ensure even cooking.
- In the oven: Brush a baking sheet with oil or cover it with parchment paper. Bake in a preheated oven at 400ºF/200ºC for 15-20 minutes, flipping halfway through.
- On the grill: Preheat to medium-high heat and grill for 4-5 minutes per side until golden brown and crispy.

Make sure to check for doneness before enjoying. The meat should reach an internal temperature of 160°F/71°C, or you can ensure it’s cooked by checking that the juices run clear, there is no visible pinkness in the meat, and the bread is crispy and golden brown.
Once cooked, if you want to keep the arayes warm, you can place them in the oven at 120ºF/50ºC.
Serve and enjoy: Serve the hot arayes with a side of creamy tzatziki sauce for dipping – the cool, tangy yogurt sauce perfectly complements the warm, spiced meat-filled pitas. You can also enjoy it with tahini sauce, homemade hummus, or a refreshing salad.

More Lebanese recipes
If you try this arayes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Arayes (Lebanese Meat-Stuffed Pita)
Equipment
- grill or grill pan or you can bake them in the oven
Ingredients
For the kofta mixture
- 2 lb ground beef (80% 20% fat)
- 3.2 oz onion 1 medium (1 cup chopped)
- 1 oz parsley 1 cup finely chopped
- 1/2 Tbsp Lebanese 7-spice
- 1/2 Tbsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder (optional)
Other ingredients
- 5 Pita bread
- 2 Tbsp olive oil for brushing
Instructions
- In a large bowl, mix well the ground beef, chopped onion, chopped parsley, Lebanese 7-spice mix, salt, pepper, and optional chili powder.
- Cut the pita bread in half and gently open the sides to make the pockets.
- Spread a portion of the meat mixture on the inside of each pita pocket. Use as much meat as you want—I stuff them with 1/4 cup of the mix per pocket.
- You can cook the arayes on the grill, on a grill pan, or in the oven. On a grill pan: Heat it over medium heat and brush it with olive oil. Cook for 4-5 minutes per side until golden brown and crispy. Press them lightly to cook evenly.In the oven: Brush a baking tray with oil or cover it with parchment paper. Bake in a preheated oven at 400ºF/200ºC for 15-20 minutes, flipping halfway through.On the grill: Preheat to medium-high heat and grill for 4-5 minutes per side until golden brown and crispy.Check for doneness: the internal temperature of the meat should be 160°F/71°C, and there should be no visible pinkness.
- You can optionally keep the arayes warn in the oven at 120ºF/50ºC. Then, serve them hot, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So quick and yummy!