Arayes with Cheese (Meat Stuffed Pitas)
These crispy arayes with cheese are the easiest weeknight dinner. A flavorful ground meat mixture is stuffed into pita bread with cheese then grilled to crispy, juicy perfection. Pair it with a good sauce for dipping and you'll have a quick and delicious meal that everyone will love.
Servings: 6 people
Calories per serving: 503
INGREDIENTS
- 1 yellow onion, quartered
- 1 cup parsley, stems and leaves
- 3 garlic cloves, peeled
- 1 small tomato, optional, quartered
- 1 pound ground beef and/or ground lamb
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper paste
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil, divided
- 1 teaspoon Lebanese 7 spice
- 1 teaspoon aleppo pepper, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 6 ounces mozarella cheese, shredded
- 6 pita bread, cut in half
INSTRUCTIONS
- Place the onion, parsley, garlic, and tomato (if using) in the bowl of a food processor, and pulse a few times until finely minced. Strain for a few minutes if there is liquid collecting at the bottom.
- Transfer the strained vegetable mixture to a medium bowl and add the ground meat, tomato paste, hot pepper paste, pomegranate molasses, one tablespoon of olive oil, Lebanese 7 spice, aleppo pepper, black pepper, and salt. Use your hands to mix until fully combined.
- Begin preheating a grill pan, griddle, or cast iron skillet on medium heat.
- Cut the pita loaves in half and open up the pockets. Spoon about ¼ cup of meat filling into each half, spreading it evenly into all the edges.
- Add some shredded cheese and close the pita pockets. Brush both sides lightly with olive oil and sprinkle some salt on top.
- Place the meat and cheese stuffed pita halves on the preheated grill pan and cook for about 4-5 minutes on each side, or until the pita is golden and crispy and the meat is cooked to your liking.
- Serve the arayes hot with an extra drizzle of pomegranate molasses or a dipping sauce if desired.
NOTES
Cooking times: Due to the vast differences in pita thickness and size plus personal preference of how much filling to put in each pita, cooking time will vary. As soon as the exterior of the pita is golden and crispy and the meat is cooked, you're good to go. Don't overcook the arayes or the meat will dry out.
Oven method: These arayes with cheese can also be cooked in the oven if preferred. Place them on an oven-safe cooling rack on top of a baking sheet, and bake in a 425°F oven for about 10-15 minutes, or until the pita is crispy and the filling is cooked to your liking. You can also broil the arayes for a couple minutes on each side for extra crispy, charred edges.
Serving suggestion: You can serve the arayes with toum (garlic sauce) or tarator (tahini sauce) for dipping.
Storage: These arayes are best enjoyed immeditaely, but leftovers can be stored in an airtight container in the fridge for a couple days.
NUTRITION
Calories: 503kcal | Carbohydrates: 39g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 956mg | Potassium: 482mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1450IU | Vitamin C: 19mg | Calcium: 232mg | Iron: 3mg
Nutrition information provided is an estimate and may vary.
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