Meat & Veggie Stuffed Crispy Pita (Arayes)

ep #7 of healthy in thirty: 250cal, 17g protein, 4g fiber per serving

Happy Election Day! Personally, I’ll be anxiously glued to my screens/twitter for the next few days so…what better than some healthy comfort food?

Arayes are a classic Lebanese street food consisting of crispy, golden pitas stuffed with spiced minced meat.

And I am obsessed with this lamb & veggie arayes (sub ground beef or chicken) recipe, which is easily one of the most delicious things I’ve ever made. They’re juicy, high in protein, and bursting with so much flavor it makes me want to reach through my screen and pull one out.

I’ve taken the traditional recipe and adapted it to add in more veggies, including grating in some sneaky zucchini, lean protein, more fiber and plant diversity. The combination of the savory, juicy meat stuffed inside a crispy pita, topped with sweet pickled onions and cooling tzatziki is simply just the most perfect bite. 

On the topic of Lebanese food, I can’t make a dish without also connecting it to its origins - the culture, land and cuisine of that community.

It’s not controversial to say that American taxpayer dollars should not be funding a genocide and ethnic cleansing campaign. The ongoing devastation in Gaza is only further compounded by the relentless bombing and destruction of Lebanon.

We must demand an arms embargo, immediate ceasefire, and an end to the long term siege on the occupied Palestinian territories as well as Lebanon.

I’ve included some links for organizations that are doing important on the ground work in Lebanon and Palestine as well as individual vetted gofundme’s for helping vulnerable families.

Emergency support for displaced families in Lebanon

Sponsor a family in Lebanon

UNRWA Gaza Emergency Appeal

Palestine Children’s Relief Fund

Lebanese Lamb or Beef Stuffed Arayes

250 cal, 17g protein, 4g fiber (1 pita halve)

500cal, 34g protein, 8g fiber (2 pita halves)

Ingredients:

• 1 lb lean ground lamb (sub 80% ground beef or ground chicken)

• 1/4 cup chopped parsley

• 1/4 cup chopped red onions

• 1/2 small jalapeño, chopped

• 1/2 cup chopped mini bell peppers

• 1/2 cup chopped spinach

• 1/2 cup zucchini, grated

Spice Mix:

• 1 tablespoon smoked paprika

• 2 teaspoons cumin

• 2 teaspoons cinnamon

• 2 teaspoons ground coriander (sub ground cumin)

• Salt, to taste (season generously)

Other Ingredients:

• 3 whole wheat pitas (cut in half to make 6 pita halves)

• Olive oil spray, for cooking

Tzatziki (optional, for serving):

• 6 tablespoons tzatziki (2 tablespoons per serving)

Pickled Onions (optional, for serving):

• Pickled red onions, to taste

---

Instructions:

1. Prepare the Filling:

   • In a large bowl, combine the ground lamb or ground beef, chopped parsley, chopped red onions, jalapeño, mini bell peppers, spinach, and grated zucchini.

   • Add the spice mix (smoked paprika, cumin, cinnamon, ground coriander, and salt). Mix until evenly distributed.

2. Stuff the Pitas:

   • Cut the whole wheat pitas in half, creating 6 pita halves.

   • Stuff each pita half generously with the lamb and veggie mixture.

3. Cook the Pitas:

   • Heat a large skillet over medium-high heat and spray with olive oil.

   • Place the stuffed pita halves in the skillet, opening side down, to sear the meat. Cook for about 2-3 minutes until a crust forms.

   • Flip the pitas and cook on both sides until golden brown and the meat is cooked through, about 3-5 minutes per side.

   • For thicker pitas, transfer them to an air fryer and cook at 350°F for 8-10 minutes to ensure the meat is fully cooked.

4. Serve:

   • Serve each half pita with a side of tzatziki and pickled onions if desired.