Arayes (Crispy Pita Patties)

Arayes (Crispy Pita Patties)


  • 1 lb ground beef or lamb
  • 3-4 medium pitas (thin)
  • 1/4 onion (finely minced)
  • Kebab spice mix


  • Finely mince / food process the onions, dry them with a towel
  • Mix onions, spice & meat, either food process, or mix thoroughly
  • Par-cook the meat on the stovetop, to get some water out. The meat should still easily mush together (like uncooked meat). Then pat down with a paper towel.
  • Cut pitas in half, and stuff the pita with meat
  • Shallow fry in fat from the earlier step (or butter or veg oil)


  • The main technical challenge in this recipe is getting the pita to be really crispy, as the meat tends to leak grease & water as it cooks. Some relevant tricks are:
    • Use a very thin layer of meat, thinner than you’d expect.
    • Par-cook and drain the meat
    • Pat down the onions
  • You can also either bake this, or broil this in the oven instead of pan-frying it
  • You can swap the pitas for fluffier pitas, and then make a non-crisp version of this. It’s more resistant to sogginess, so then you can use more meat, and also you don’t need to worry about draining the meat.