Go Back
Robin Ward

Arayes with Yogurt Sauce

Arayes are crispy, succulent meat-stuffed pitas, grilled to perfection and bursting with Middle Eastern flavors. Pair them with a rich, garlicky yogurt dipping sauce and a vibrant salad, and you'll have an unforgettable lunch that's sure to delight your taste buds.
Print Recipe Pin Recipe
Servings: 4
Course: #mainmeal, #partysnack, Appetizer
Cuisine: #MiddleEastern, Labanese
Ingredients Method Notes

Ingredients
  

For the arayes:
  • 1 lb (453g) lean ground lamb, beef, or turkey
  • 2 garlic cloves, minced
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 4 6-inch (15cm) pitas, halved crosswise (If making thick arayes, use only 2 pitas, halved crosswise. *See note)
  • cooking spray (I prefer olive oil spray, but use whatever you have.)
For the yogurt sauce:
  • 1 cup (240g) full-fat plain yogurt with (regular yogurt, not thick Greek yogurt)
  • 2 garlic cloves, minced
  • 2 Tbsp water (for thinning)
  • ½ tsp kosher salt
For serving:
  • 1 lemon, cut into wedges

Method
 

First, make the yogurt sauce:
  1. Place the yogurt, garlic, water, and salt in a small bowl and whisk well to combine. Season to taste with more salt if needed.
Next, make the arayes:
  1. Get your outdoor grill going (gas or charcoal) with medium heat (make sure it's truly medium and not too hot) and make sure the grate is super clean.
  2. Place the meat, minced garlic, salt, pepper, cumin, cinnamon, and allspice in a large bowl and use your hands to mix everything together. Evenly divide the meat into 8 equal portions and stuff each pita half with the spiced meat. (Alternatively, divided meat into 4 portions to make thicker arayes. *See note)
  3. Spray both sides of the arayes with cooking spray. Grill, turning each pita a few times during cooking, until the pitas are crispy and dark golden brown and the arayes are firm to the touch (this is how you'll know the meat is cooked through), about 7 minutes total.
For serving:
  1. Serve the arayes with the yogurt sauce for dipping and the lemon wedges for squeezing over. Optionally, have other chopped veggies for dipping such as radishes and cherry tomatoes.

Notes

If you prefer thicker Arayes, use only 2 pitas, halved crosswise, resulting in 4 Arayes instead of the 8 thin ones shown in the video. Adjust the cooking time accordingly; thicker Arayes will require an additional minute or two on the grill or in the frying pan. Ensure the meat is thoroughly cooked by checking that the juices run clear.