Beef Arayes with Yaza Za’atar & Olive Oil Labneh

In a bowl, combine the ground meat, onion, garlic, parsley, salt, pepper, allspice, paprika, and cinnamon.

Mix well with your hands until the mixture becomes slightly sticky — this helps it hold together inside the pita.

Cut each pita into halves or quarters (like in the photo).

Gently open each piece to create a pocket.

Spread a thin, even layer of meat inside — not too thick, about ¼ inch — making sure it reaches the edges for even cooking.

Lightly brush both sides of each stuffed pita piece with olive oil or ghee.

Heat a skillet or grill pan over medium heat.

Cook the arayes for 4–5 minutes per side, pressing gently with a spatula, until the bread is crispy and the meat is cooked through.

Tip: If they brown too quickly, lower the heat so the meat cooks fully without burning the bread.

Arrange the arayes on a platter with sliced tomato and cucumber.

Add a ramekin of Yaza Za’atar & Olive Oil Labneh on the side for dipping.