Beef Arayas

Beef arayas are Middle Eastern street food at its finest: spiced ground beef stuffed directly into raw pita halves and crisp-fried so the bread absorbs every drop of savory juice. As the pita crisps up in olive oil, the fragrant blend of cumin, allspice, and cinnamon toasts right into the meat before a quick finish in the oven locks in the tenderness. Served hot with a side of cold tahini or hummus, it delivers incredible texture and massive flavor with little prep.

Ingredients

Beef & Pita

• 1 lb ground beef (85% lean)
• 4 pitas, cut partially to create a pocket

Aromatics & Binding

• 1 small yellow onion, grated and squeezed dry
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• ⅓ cup parsley, finely chopped
• ¼ cup cilantro, finely chopped
• 1 tbsp olive oil
• 1 tbsp cold water

Spice Blend

• 1 tsp salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 tsp garlic powder
• ½ tsp ground cinnamon

Instructions

1. Make the Filling: In a large bowl (or food processor), combine the ground beef, onion, garlic, tomato paste, herbs, olive oil, cold water, and spices. Mix until fully incorporated.
2. Stuff the Pitas: Gently open the pita halves to create pockets and stuff each evenly with the meat mixture, pressing lightly to flatten.
3. Pan Sear: Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the pitas meat-side down first for 2 minutes, then flip and cook each side for another 2 minutes until golden and crisp.
4. Bake: Transfer the seared pitas to a baking sheet and bake in a preheated 350°F oven for 15 minutes to fully cook the beef filling through.
5. Serve: Brush the crispy outsides with a touch of olive oil and garnish with chopped parsley. Serve immediately with hummus or creamy tahini sauce.