Arayes (عرايس)

Arayes are a beloved Lebanese street and home staple: flatbreads split and filled with spiced minced lamb, then pressed on a charcoal grill until the bread chars and the fat from the meat soaks through every layer. The name means "brides" in Arabic, and they are as festive as the word implies — ideal for informal dinner parties where guests eat with their hands.

Serves: 4

Ingredients

• 4 large pita breads (about 25 cm / 10 in diameter)
• 500g (1 lb 2 oz) minced lamb (20% fat)
• 1 medium onion, finely grated
• 3 tbsp (45g) finely chopped flat-leaf parsley
• 2 tbsp (30g) finely chopped fresh mint
• 1 tsp (4g) ground allspice
• 1 tsp (4g) ground cinnamon
• ½ tsp (2g) ground black pepper
• ½ tsp (2g) chilli flakes
• 1 tsp (5g) fine salt
• 2 tbsp (30ml) olive oil, for brushing
• Lemon wedges and labneh, to serve

Instructions

1. Combine the lamb, grated onion, parsley, mint, allspice, cinnamon, pepper, chilli flakes, and salt in a bowl. Mix well with your hands until the spices are evenly distributed.
2. Split each pita horizontally so you have two rounds. Divide the meat filling among four bottom halves, spreading it in an even 5mm (¼ in) layer right to the edges. Replace the top halves and press firmly.
3. Brush both sides of each stuffed pita with olive oil.
4. Preheat a charcoal grill or heavy ridged griddle pan to high. Cook the arayes for 4–5 minutes per side, pressing with a spatula, until the bread is deeply charred in spots and the meat is cooked through.
5. Rest for 2 minutes, then cut each arayes into quarters. Serve immediately with lemon wedges and a bowl of cold labneh.

Cook's Notes: The key is fat — lean mince produces dry filling. Ask your butcher for neck or shoulder mince. If using a griddle pan indoors, crack a window; the smoke is part of the charm.