Arayes
Flatbread stuffed generously with a spiced kafta mixture and grilled until the bread crisps and chars while the meat inside cooks through — one of the most satisfying handheld Lebanese street foods, eaten straight off the grill.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g ground beef and lamb mix
- 4 rounds pita bread (medium, not too thin)
- 1 medium, grated yellow onion
- 0.5 cup, finely chopped flat-leaf parsley
- 1 medium, seeded and finely diced ripe tomato
- 1.5 tsp seven spice
- 0.5 tsp cinnamon
- 1 tsp sumac
- 1 tsp salt
- 2 tbsp olive oil
- 0.5 tsp chili flakes (optional)
Instructions
- Grate the onion into a strainer and press firmly to remove liquid. In a bowl, combine ground meat with the squeezed onion, parsley, diced tomato (seeds removed to reduce moisture), seven spice, cinnamon, sumac, salt, and chili flakes if using. Mix well.
- Open each pita bread carefully at the seam to create two rounds. Spread the meat mixture thickly and evenly across the inside face of one round, reaching to the edges. Close with the second round, pressing firmly to adhere.
- Brush the outside faces of the stuffed pita lightly with olive oil.
- Heat a grill or griddle pan over medium-high heat.
- Grill the arayes 4–5 minutes per side, pressing down with a spatula for better contact, until the bread is crispy, charred in places, and the meat is cooked through.
- Remove from grill and slice immediately into wedges with a sharp knife or kitchen shears.
- Serve with yogurt dip, tahini, or a simple chopped tomato and parsley salad.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Arayes?
Flatbread stuffed generously with a spiced kafta mixture and grilled until the bread crisps and chars while the meat inside cooks through — one of the most satisfying handheld Lebanese street foods, eaten straight off the grill.
Where is Arayes from?
Arayes comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Arayes vegetarian?
No — as written, Arayes includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Arayes?
The seven spice called for here is part of the traditional recipe and gives Arayes its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Arayes?
In a Lebanese mains spread, Arayes is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Arayes ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.