These are skillet arayes: pita rounds coated with a thin layer of spiced beef, cooked meat-side down so the beef sears onto the bread instead of steaming. Grating the onion lets its juice season the 500 g (1 lb 2 oz) of beef evenly and keeps the layer moist. Spread the meat right to the edges; a thin coat cooks through in 4–5 minutes and grips the pita, so nothing slides off when you flip. The meat should look deeply browned before you turn it, and the bread side needs only 2–3 minutes more to crisp. Garlicky strained yogurt, cucumber, and red onion cool the plate.
Instructions
- 1
Strain the yogurt: line a sieve with cheesecloth, pour in the yogurt, and let it drip for an hour or two until thick and creamy. Stir in grated garlic and a pinch of salt.
- 2
In a bowl, combine ground beef with grated onion, parsley leaves, salt, pepper, paprika and garlic powder. Mix until evenly combined.
- 3
Press the seasoned beef onto one side of each pita, spreading it in a thin even layer all the way to the edges.
- 4
Heat a heavy skillet over medium-high. Lay each pita meat-side down and press lightly. Cook 4–5 minutes until the meat browns and locks onto the bread.
05:00 - 5
Flip and toast the bread side for 2–3 more minutes until crisp.
03:00 - 6
Slice into wedges and serve with the strained yogurt, cucumber slices, and red onion alongside.
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Frequently Asked Questions
What is arayes?
Arayes is a Levantine dish of pita with spiced ground meat, grilled until the bread crisps and the meat locks on. This version presses the beef on top for a fast skillet method.
How do I make the labneh?
Strain yogurt through cheesecloth for 1–2 hours until thick, then stir in grated garlic and salt. It is the cool, tangy contrast to the crispy beef bread.
Why press the meat thin?
A thin, even layer cooks through quickly and bonds to the pita as it sears, so it crisps rather than steaming and will not fall off when you flip it.