Stuffed Pita ‘Arayes’ - Lebanese Sandwich

Written By Jillian Schenzel

It’s been a minute since I’ve tried a new recipe, but I’m always on the hunt for something that resembles my kids favorites (essentially anything Mexican or Mexican food adjacent) so Indian food, Middle Eastern food, etc. — basically anything with lots of intention on spices and building flavor at every step is always a good place to land. These stuffed pitas; sort of the Lebanese version of a quesadilla are soooooo delicious. Warm spices, fresh herbs, and rich beef come together in this easy Middle Eastern-inspired kofta recipe. Perfect for grilling, pan-searing, or baking, these flavorful stuffed pitas are juicy, aromatic, and packed with bold flavor using simple pantry staples.

Made with ground beef, (could also use lamb or a mixture of the too) onion, garlic, and essentially any spice you have in your cupboard are tender, savory, and incredibly versatile. Serve with anything you have on hand, tzatziki or any quick yogurt sauce, limes, cilantro, quick-pickles onion or hummus.

Ingredients

  • 4-5 whole pitas (cut in half)

  • 1 ½ # ground beef

  • 2 eggs

  • 1 tbsp sesame oil

  • 1 tbsp soy sauce

  • 1 tbsp ponzu

  • 1/2 white onion (use a grater for this, to mkae sure it’s super fine)

  • 2 garlic cloves, finely grated

  • 2 tbsp dried parsley (optional)

  • 2 tbsp dried dill

  • 3 tsp ground coriander

  • 3 tsp ground cumin

  • 1 1/2 tsp smoked paprika

  • 1/2 tsp cayenne pepper (optional, for heat)

  • 1 tbsp kosher salt (more to taste)

Instructions

  1. Prepare the mixture - In a large bowl, combine ground beef with the rest of your ingredients and using your hands thoroughly combine

  2. Cut Pita - Cut pita bread in half and stuff each pita with your beef filling. Smash until evenly spread and very thin. Set aside.

  3. Cook - Heat oil and butter in a skillet over medium heat. Cook the stuffed pitas for 3 minutes per side, or until browned and cooked through.

  4. Serve - Serve immediately with your accoutrements.

Tips

  • Lamb offers a richer, more traditional flavor, while beef creates a slightly lighter version.

  • For extra tenderness, let the mixture rest in the refrigerator for 20–30 minutes before cooking.

  • These koftas are excellent for meal prep and reheat beautifully.

Jillian Schenzel
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