Arais (Arayes)

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Arais (Arayes)

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Adjust Servings:
500 grams Minced Meat (½ beef, ½ lamb)
1 Onion finely diced [red or white]
1 cup, minced Parsley
3 tablespoons (approx.) Extra Virgin Olive Oil for smearing on the pita
5 (10 halves) Pita Bread
1 flat teaspoon Baharat if you can get your hands on Baharat it would be the best
1 flat teaspoon Ground Cumin if you can get your hands on Bahart it would be the best.
pinch Kosher Salt
pinch Ground Black Pepper

Simply put: kebab-stuffed pitas, but it's one brilliant dish.




Easily ready within 30 minutes, this tasty dish can be served as a light main course or a mouth-watering finger food to be shared with guests. It really is as easy as mixing the ingredients, stuffing the pitas, and grilling them before finishing the pockets off for 5 minutes in the oven.

You can grill them on a BBQ, a stove, or even in a toaster press – use your creativity.

All the kebab juices will absorb into the pita, the olive oil on the outside will produce an extra crisp pita, and the kebab will retain its juiciness.
Flavor bomb!

If you consider visiting Israel, make sure to explore this list of Traditional Arab Food You Must Try in Israel (including Arais) before you arrive!




Place all ingredients (except the pitas) in a bowl.
Mix and knead for a few minutes until the mixture is nice and uniform.
Divide the mixture into 10 equal balls.

* For a perfect Arayes use 50% minced lamb, 50% minced beef or use 85% minced beef and 15% lamb fat.
* The meat should contain high-fat levels.


Cut & Stuff

Cut the pitas into halves. Fill each with the kebab mix (a ball for each half).

Press the pitas lightly to evenly spread the kebab mixture. Try not to leave the edges empty.

You should now have 10 pita halves filled with raw kebab mix.

Smear the outside of each pita half with olive oil in all directions.


Let's Roast

Preheat your oven to 180°C/ 360°F.

The best option is to grill on a BBQ, preferably a wooden charcoal grill.
At home, use a grill skillet, a regular skillet, or even in a toaster press.

Grill all sides (start with the open side of the pita) until nicely browned.
It should only take a few minutes for each half.

Transfer to a baking sheet and place in your preheated oven for 5 minutes.
If you are cooking over a BBQ, instead of finishing in the oven, transfer to a cooler spot on the grill to finish cooking the inside.

Serve immediately with a side of tahini and a vegetable salad.
I like to open the pita half and stuff it with tahini and salad.

You are done! Good job!

Omry Gelber

Hi all, this is me and i love to cook!

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