Arayes has been having a moment online lately - and honestly, it’s about time.
Depending on where you look, you’ll find them called everything from stuffed pita pockets, meat-stuffed pita burgers and even Middle Eastern quesadillas (if it has cheese, I guess?). Whatever label you choose, just promise us that you’ll say it right. It’s Ah-Rai-Yes, not A-rayiz.
For us here at Fil, Arayes has never been an everyday meal. It was never the dish you casually threw together on a weeknight, or even one that popped up at your average backyard barbecue. Arayes was reserved for special occasions; the serious outdoor feasts. And if it didn’t make an appearance? Justified disappointment.
They’d usually land somewhere between the mezze and the mains. They disappeared within minutes, and they always - always - left you too full to properly appreciate the mixed grill that followed. But then again, who’s still truly hungry once the mixed grill arrives?
The best part? Arayes are surprisingly simple to make. So why don’t we have them more often? They don’t appear much on restaurant menus either. Maybe that’s what makes them so special. The anticipation; the sense of occasion.
Some dishes just belong to a time and place. Arayes is one of them. It’s the dish we secretly hope someone brings, but never want to demand - unless you’re hosting, of course. Then it’s your sacred duty.
With summer rolling in (and out, and hopefully back in again), Arayes season is officially back. Like Michael Bublé at Christmas, it’s here for a good time, not a long time.
Here at Fil, we make ours with our Jalapeño Shatta. The herby, tangy heat cuts through the richness and lifts everything, kind of like how chilli relish works on a great cheeseburger. It’s the twist we didn’t know we needed.
So go ahead. Make the Arayes. Add cheese if you want (we might too). And don’t forget the Shatta.
Love, Zee x
Arayes Recipe
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
For the Meat Mix
- 500g lamb or beef mince
- ½ yellow onion
- 2 garlic cloves
- 1 tbsp pistachios (peeled)
- 10g fresh parsley
- 1 tsp 7-spice mix
- 1 tsp Aleppo pepper
- ½ tsp ground fennel seeds
- 2 tsp Fil Jalapeño Shatta
- Salt & pepper, to taste
-
6–8 pita breads
For the Dipping Sauce
- 4 tbsp Greek yoghurt
- 2 tsp tahini
- 2 tsp chopped parsley
- 2 tsp lemon juice
-
Salt & pepper, to taste
Method
Make the Meat Mix
- Blend onion, garlic, pistachios, and parsley into a paste.
- Combine with meat, spices, and Jalapeño Shatta. Mix well.
- Pan-fry a small piece to check seasoning. Adjust if needed.
Stuff the Pitas
- Cut pitas in half. Spread a thin layer (0.5–1 cm) of meat on one side.
- Close and gently press to spread the mixture evenly.
Cook the Arayes
- Brush both sides with olive oil
- Grill or pan-fry for 2–3 minutes per side, until golden and crispy.
Make the Sauce
- Mix all ingredients until smooth. Adjust lemon, salt, and tahini to taste.
Serve
- Slice into halves or quarters. Serve hot with dipping sauce and extra Jalapeño Shatta on the side.
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