(Arayes) Syrian Meat-Stuffed Pitas

Syrian meat stuffed pitas (Arayes) are a snack, appetizer, or main course. Pieces of Syrian bread or pocket pita stuffed with homemade kafta seasoned with minced onions, seasonings, and fresh herbs. Grilled or pan-fried until crispy on the outside and juicy on the inside. 

Meat stuffed pitas are perfect to serve as an appetizer at parties, they would be delicious on a mezze platter, and they also work equally well as a main course. I serve them with a fattoush salad or a Shirazi salad with tons of dried mint and a drizzle of pomegranate molasses. 

And the only thing that makes Syrian arayes better is a swoop of creamy garlic sauce (aka toum) to dip them in. Some people like to serve meat stuffed pitas with tahini sauce but if you’re a true garlic lover, toum is magic. 

Ingredients 

• 500 grams minced lamb 

• 500 grams tomatoes, finely chopped 

• 1 medium onion, finely chopped 

• 1/3 cup parsley, finely chopped 

• 1/2 cup olive oil, divided 

• 1/4 teaspoon cinnamon 

• 1/2 teaspoon red chili pepper 

• 1 teaspoon salt (or to taste) 

• 1/2 teaspoon black pepper 

• 1/2 teaspoon allspice 

• 1 tablespoon pomegranate molasses (optional) 

•  7 to 8 Syrian bread 

Preparation 

1- Place meat, tomatoes (with their juice unless you use thin pita bread), onion, parsley, 1 tablespoon of olive oil, cinnamon, red pepper, pomegranate molasses, all spice, black pepper and salt into a medium bowl. Mix all ingredients very well. 

2- Spread 2 to 3 tablespoons 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 tablespoons of olive oil. And then cut it into quarters. 

3- Arrange Arayes in an 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 with toum (garlic sauce) or tahini sauce.

Lara Khouli