A classic Middle Eastern street food, nothing beats a meat-stuffed pita! Packed with flavour and served with some tangy amba and creamy tahini, your Bank holiday weekend just got better.


Serves 4

15 Mins Prep

25 Mins Cooking

 Forkin’ Easy


· 500g Mince Beef 20% Fat

· 1 Finely Chopped White Onion

· 15g Roasted and Chopped Pine Nuts

· 15g Roasted and Chopped Pistachios

· 20g or 1 tbsp Gr Harissa

· 10g or 1 tsp Gr Sweet Paprika

· 1 Clove Finely Chopped Garlic

· 10g Amba Spice or Curry Spice

· 6g Fine Salt

· 10g Preserved Lemon Paste

· A Splash of Sparkling Water

· 2 Medium Size Pita Bread



Preparing the Meat Mix:

  1. Mix all the ingredients well, except for the sparkling water.
  2. Once you achieve a homogeneous mix, slowly add the sparkling water, continuing to knead the mixture.

Note: The sparkling water will help the meat retain moisture while grilling.

Assembling the Arayes:

  1. Cut the pita bread in half.
  2. Generously fill each half with the mix, ensuring you flatten the open side to create a flat surface on the pita.

Grilling & Serving:

  1. If you’re using an open grill or a grill pan, start by searing the open side of the Arayes.
  2. Grill the sides, making sure not to burn the bread by using medium heat.

Chef’s Suggestion:

Serve the Arayes at the center of the table, with Tahini and Amba dips!