Lamb and beef arayes

This easy-to-make, meat-stuffed pita is simply delicious


Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 15 - 20 minutes
  • place SERVES 4
  • printicon

Make with beef, lamb, chicken or even turkey mince for a fast supper that everyone will adore. 

  • Mix the meat, chopped onion, chopped parsley or coriander and egg in a bowl.
  • Season with salt and pepper and baharat and mix everything – preferably with your hands.
  • Stuff the meat into the pita pockets, taking care not to split them fully open.
  • Heat a couple of frying pans or griddle pans over medium heat — you’ll cook the batch more quickly with more than one pan.
  • Add 3 tbsp oil and sprinkle with some of the za’atar and when hot, add 2 or 3 pitas. Fry for about five minutes, pressing down on them while you’re cooking to brown them — be careful not to burn them.
  • Once the pitas are crisp, flip them over and cook the other side for about 5 minutes until crisp.
  • Place on kitchen towel to absorb the oil before serving.
  • Serve immediately, or, if you’re serving them later, you can warm them in a hot oven or refrigerate for up to 24 hours and then warm and crisp them up in a hot oven (180°C fan) for 15 minutes.


First published in the JC November 5 2020


450g minced beef or lamb or a mix of the two

1 medium onion, finely chopped

25g flat leaf parsley or coriander, roughly chopped

1 egg, beaten

1 tsp salt and ½ tsp pepper

2 tsp baharat spice mix

2 tbsp za’atar

4/5 pitas, halved across the middle to make two pockets

Olive oil or sunflower oil

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