Beef Arayes with Za’atar & Olive Oil Labneh

Serves 2–3 | Prep: 10 minutes | Cook: 10–12 minutes | Total: 20 minutes

Arayes are the crispy, juicy, meat-filled pita pockets beloved across Lebanon — basically the perfect combination of kofta and grilled sandwich. Thin Lebanese pita gets stuffed with spiced beef, toasted until golden and crisp, and served here with a cool, tangy side of Yaza Za’atar & Olive Oil Labneh for dipping. Simple, fast, and incredibly satisfying.

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Beef Arayes with Yaza Za’atar & Olive Oil Labneh

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Ingredients
  

For the Arayes:
  • 2 thin Lebanese pita breads
  • ½ lb ground beef
  • ½ small onion very finely minced
  • 2 cloves garlic minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • ½ teaspoon paprika
  • ¼ teaspoon cinnamon
  • Olive oil or ghee for brushing
For Serving:
  • Yaza Za’atar & Olive Oil Labneh about 1/4 cup
  • Sliced tomato & cucumber optional

Method
 

Make the Meat Filling
  1. In a bowl, combine the ground meat, onion, garlic, parsley, salt, pepper, allspice, paprika, and cinnamon.
  2. Mix well with your hands until the mixture becomes slightly sticky — this helps it hold together inside the pita.
Stuff the Pitas
  1. Cut each pita into halves or quarters (like in the photo).
  2. Gently open each piece to create a pocket.
  3. Spread a thin, even layer of meat inside — not too thick, about ¼ inch — making sure it reaches the edges for even cooking.
Brush & Toast
  1. Lightly brush both sides of each stuffed pita piece with olive oil or ghee.
  2. Heat a skillet or grill pan over medium heat.
  3. 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.
  4. Tip: If they brown too quickly, lower the heat so the meat cooks fully without burning the bread.
Serve
  1. Arrange the arayes on a platter with sliced tomato and cucumber.
  2. Add a ramekin of Yaza Za’atar & Olive Oil Labneh on the side for dipping.