# Ingredient List:
→ Meat Filling
01 - 1 lb ground lamb or beef, or a combination
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, or to taste
09 - 1/2 tsp black pepper, or to taste
10 - Pinch of chili flakes
→ Assembly
11 - 4 small pita breads, thin and pliable
12 - 2 tbsp olive oil or softened butter, for brushing
13 - 1 small garlic clove, crushed, or 1 tsp sumac, optional
# Steps:
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. For perfect seasoning, cook a teaspoon of the mixture in a pan, taste, and adjust salt or spices as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff about 2 tablespoons of the meat mixture into each pocket, spreading the meat 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 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 a large skillet over medium. Cook arayes 4–5 minutes per side, pressing gently with a spatula, until crisp and cooked through. Oven: Preheat oven to 400°F. Place arayes on a baking sheet and bake for 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.
