# Components:
→ Meat Filling
01 - 1 lb ground lamb or beef
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice
08 - 3/4 tsp salt
09 - 1/2 tsp black pepper
10 - Pinch of chili flakes
→ For Assembling
11 - 4 small pita breads
12 - 2 tbsp olive oil or softened butter
# Method:
01 - Combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes in a large bowl. Mix thoroughly with hands until well incorporated. Test seasoning by cooking a small teaspoon of the mixture in a pan, then adjust salt or spices as needed.
02 - Cut each pita in half to form semi-circles. Gently open each half to create a pocket. Stuff approximately 2 tablespoons of meat mixture into each pocket, spreading in a thin, even layer. Press lightly to seal edges.
03 - Mix olive oil or butter with optional crushed garlic or sumac in a small bowl. Lightly brush both sides of each stuffed pita with the oil mixture.
04 - Grill: Preheat grill or grill pan to medium-high. Grill arayes 3–4 minutes per side until golden and crispy. Pan-Fry: Heat large skillet over medium heat. Cook arayes 4–5 minutes per side, pressing gently with spatula until crisp and cooked through. Oven: Preheat to 400°F. Place arayes on baking sheet and bake 10–12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers or serve whole. Best enjoyed immediately while crispy.
