Tony’s Arayes are a Middle Eastern-inspired street food favorite made with crispy grilled pita pockets stuffed with juicy, spiced ground beef. Sealed and toasted until golden on the outside and tender inside, these handheld delights deliver bold flavor in every bite. Perfect for gatherings, quick dinners, or weekend grilling, they are simple to prepare yet incredibly satisfying.
Why You’ll Love This Recipe
• Crispy on the outside, juicy and flavorful inside
• Easy to prepare with simple pantry spices
• Perfect for grilling, stovetop cooking, or oven baking
• Customizable with cheese, herbs, or extra heat
• Great for parties, family dinners, or meal prep
• Ready in under 30 minutes
• Uses affordable, accessible ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) ground beef (80/20 for best juiciness)
1 teaspoon garlic powder
1 tablespoon Creole seasoning
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1 small jalapeño, finely minced (seeds removed for less heat)
1/4 cup finely diced onion
1 cup shredded mozzarella cheese (optional)
4 large pita breads, cut in half to form 8 pockets
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
Directions
In a large mixing bowl, combine the ground beef, garlic powder, Creole seasoning, cumin, paprika, salt, black pepper, parsley, jalapeño, and diced onion. Mix gently until evenly combined. Do not overwork the meat.
If using cheese, fold the shredded mozzarella into the meat mixture.
Cut each pita bread in half to form pockets. Carefully open each pocket without tearing.
Divide the meat mixture into 8 equal portions. Press each portion evenly inside a pita pocket, spreading it into a thin, even layer all the way to the edges.
In a small bowl, mix melted butter with olive oil. Brush the outside of each stuffed pita lightly with the butter mixture.
Heat a grill pan, outdoor grill, or skillet over medium heat. Place the stuffed pitas on the heat source.
Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is crispy and golden brown and the meat is fully cooked inside (internal temperature should reach 160°F / 71°C).
Remove from heat and let rest for 2–3 minutes before slicing each pita half into triangles.
Serve warm with yogurt sauce, tahini, or a fresh salad if desired.
Servings and timing
Servings: 4 people (8 pita halves)
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: Approximately 25–30 minutes
Variations
Spicy Version: Add 1/2 teaspoon cayenne pepper or extra jalapeño for more heat.
Cheesy Deluxe: Use a blend of mozzarella and shredded cheddar for a richer filling.
Herb Boost: Add fresh mint or cilantro along with parsley for a brighter flavor.
Oven-Baked Option: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Air Fryer Method: Cook at 375°F (190°C) for 8–10 minutes, turning once.
Lamb Alternative: Substitute half or all of the ground beef with ground lamb for a more traditional flavor.
Storage/Reheating
Storage: Store leftover arayes in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap individually in foil and freeze for up to 2 months.
Reheating: Reheat in a skillet over medium heat for 3–4 minutes per side to restore crispiness. You can also reheat in an oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving if possible, as it softens the bread.
FAQs
Can I make arayes ahead of time?
Yes. You can assemble them a few hours in advance and keep them refrigerated until ready to cook.
How do I know when the meat is fully cooked?
The internal temperature should reach 160°F (71°C). The meat should no longer be pink inside.
Can I bake instead of grill?
Yes, baking at 400°F (200°C) works well. Flip halfway through cooking for even crispness.
What type of pita works best?
Thicker, sturdy pita breads hold the filling better and crisp nicely when grilled.
Can I make them without cheese?
Absolutely. Cheese is optional and the arayes are delicious without it.
Can I use lean ground beef?
You can, but 80/20 ground beef provides better flavor and juiciness.
What sauces pair well with arayes?
Garlic yogurt sauce, tahini sauce, or a simple cucumber yogurt dip complement the flavors beautifully.
Can I freeze them before cooking?
Yes. Assemble them, wrap tightly, and freeze. Cook directly from frozen, adding a few extra minutes to the cooking time.
Why is my pita burning before the meat cooks?
Lower the heat slightly and cook more slowly to allow the meat to cook through without burning the bread.
Can I cook them indoors without a grill?
Yes. A heavy skillet or grill pan on the stovetop works perfectly.
Conclusion
Tony’s Arayes bring the irresistible flavors of Middle Eastern street food straight to your kitchen. Crispy, juicy, and packed with bold spices, they are quick to prepare and incredibly satisfying. Whether grilled outdoors or cooked indoors, these stuffed pita pockets are guaranteed to become a repeat favorite for family meals and casual gatherings.
Tony’s Arayes are crispy grilled pita pockets stuffed with juicy, spiced ground beef and toasted until golden and tender. Inspired by Middle Eastern street food, they’re bold, flavorful, and perfect for quick dinners or gatherings.
Ingredients
1 lb (450 g) ground beef (80/20)
1 teaspoon garlic powder
1 tablespoon Creole seasoning
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1 small jalapeño, finely minced
1/4 cup finely diced onion
1 cup shredded mozzarella cheese (optional)
4 large pita breads, cut in half
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
Instructions
In a bowl, combine ground beef, garlic powder, Creole seasoning, cumin, paprika, salt, black pepper, parsley, jalapeño, and onion. Mix gently until combined.
If using cheese, fold mozzarella into the mixture.
Cut pita breads in half and carefully open each pocket.
Divide meat mixture into 8 portions and press evenly inside each pita pocket, spreading thinly to the edges.
Mix melted butter with olive oil and brush the outside of each stuffed pita.
Heat a grill pan, skillet, or grill over medium heat.
Cook pitas 3–4 minutes per side, pressing gently, until crispy and golden and meat reaches 160°F (71°C).
Remove and rest 2–3 minutes before slicing into triangles.
Serve warm with yogurt sauce or tahini if desired.
Notes
Do not overwork the meat to keep it tender.
Cook over medium heat to avoid burning the bread before the meat cooks through.
Thicker pita breads hold filling better.
Can be baked at 400°F (200°C) for 15–18 minutes, flipping halfway.
