Arayes- Lebanese Meat Stuffed Pita

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Think of this dish as a Middle Eastern style burger or a Lebanese Quesadilla. Arayes is great for gatherings, picnics, or as a flavorful street food option. The dish may be accompanied by labneh, tahini sauce or other condiments for added taste.

What is Arayes?

Lebanese arayes is a delicious and popular dish in Lebanese cuisine. Arayes are essentially grilled or baked stuffed sandwiches, typically made with ground meat and spices enclosed in flatbread. The word “arayes” itself translates to “brides” in Arabic, suggesting the dish’s festive and celebratory associations.

To prepare Lebanese arayes, ground meat is seasoned with various spices. This flavorful meat mixture is then spread between two layers of thin flatbread, creating a sandwich. The assembled arayes are then grilled or baked until the bread becomes crispy, and the meat is thoroughly cooked. The use of olive oil during grilling adds a distinct flavor and contributes to a perceived “healthier” taste.

Arayes vs Hawawshi Food Feuds

In this exciting episode of Food Feuds, the spotlight is on the culinary showdown between Lebanese Arayes and Egyptian Hawawshi. While these dishes share commonalities, the choice between them often comes down to subtle nuances that can significantly impact the overall dining experience. Check it out below!

@kickinitwithsal

Arayes vs Hawowshi…who makes the best Middle Eastern style burger?

♬ شوق أكثر – Mila Kuala

Arayes, much like its Egyptian counterpart, showcases a blend of minced meat seasoned with an array of aromatic spices. The meaty mixture is encased within thin flatbreads.

This food feud sensory analysis delves into the intricacies of both Arayes and Hawawshi to help you make an informed decision on which dish would suit you more.

The Egyptian Hawawshi, with its minced meat—typically beef or lamb—seasoned with cumin, coriander, and pepper, is an enticing treat. The unique twist lies in its preparation within a pocket of aish baladi, a traditional Egyptian whole wheat flatbread. The choice of bread, in this case, plays a pivotal role in absorbing the flavors and juice of the meat, setting it apart from the Lebanese Arayes.

For those eager to embark on a culinary adventure and recreate these mouthwatering delights at home, the Food Feuds sensory analysis offers valuable insights into the taste, texture, and overall appeal of both Arayes and Hawawshi.

Time: 40 mins

Ingredients:

• 6-8 Lebanese Thin Pita Bread cut in triangles
• 2 pounds of ground beef
• 1 small tomato
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1/2 cup of parsley
• small red onion
• 3 cloves of garlic
• 1 tablespoon of Coriander
• 2 tablespoons of Cumin
• A pinch of clove
• Salt and Pepper to Taste
• 1 tablespoon of baharat
• Olive Oil for frying

Directions

This recipe is fool proof. You can add or subtract ingredients as you like. Try not to put too much moisture in the meat. You will want to add the veggies seperately.

1. Blend all veggies in a food processor together (tomato, peppers, parsley, onion, garlic). Then add it to a sperate bowl.
2. An optional step is to blend the meat in the food processor. You can skip this step and add the veggies directly to the meat if you would like.
3. Make sure when the veggies are added you don’t add too much of the juices from the veggie mix.
4. Once meat and veggies are blended add in the spices (coriander, cumin, clove, salt and pepper, baharat).
5. Cut the bread in half and add meat into the pocket. You can make it thick or thin depending on your preference.
6. Heat up grill skillet on medium heat. Once heated add olive oil and arayes.
7. Keep an eye out to make sure it doesn’t burn.
8. Enjoy!