Arayes: Crispy Pita with Chicken & Feta
Ingredients
- 2 tbsps olive oil (1 tbsp for frying the arayes and 1 tbsp for brushing the pita pockets)
Chicken:
- 750g chicken mince
- 4 pita pockets, halved
- 90g feta cheese, crumbled
- 1/2 red onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp salt
- 1/2 lemon, juiced
- 1 tbsp lemon zest
- 1/4 cup fresh mint, finely chopped
- 1/3 cup fresh parsley, finely chopped
To serve:
- Tzatziki sauce
Arayas are a beloved dish from the Middle East. Traditionally made with lamb or beef, this version uses chicken for a lighter twist. Often enjoyed as street food or a home-cooked meal, Arayes are prepared by stuffing pita bread with well-seasoned meat, then grilling, pan-frying, or baking them to achieve a crispy exterior.
Prefer the more traditional way? Try Arayes - Lebanese Lamb Stuffed Pita instead!
Tips for Cooking Arayes
Start by pan-frying the stuffed pita pockets. This gives them that delicious golden crust.
I like to bake my arayes in the oven after pan-frying. This ensures the chicken is cooked through while keeping the pita crispy.
Fresh mint and parsley elevate the flavour of the chicken filling, giving it that bright, fresh note.
Directions
- Preheat your oven to 200°C (390°F).
- In a bowl, combine the feta, chicken mince, onion, garlic, salt, lemon juice, lemon zest, mint, and parsley. Mix well with your hands or a spatula.
- Divide the meat mixture into 8 portions. Carefully open each pita half and stuff with the meat mixture. Gently press the pita to flatten.
- Brush the outside of the pita pockets lightly with olive oil.
- Heat a pan over medium heat and drizzle in some olive oil. Add the pita halves, cooking for 4-5 minutes on each side until golden and crispy. To ensure the chicken gets crispy, place the pita face down.
- After pan-frying, transfer the arayes to a baking sheet and bake for 5-10 minutes to ensure the chicken is cooked through.
- Serve your crispy arayes with tzatziki sauce for dipping. Enjoy!
Ingredients
- 2 tbsps olive oil (1 tbsp for frying the arayes and 1 tbsp for brushing the pita pockets)
Chicken:
- 750g chicken mince
- 4 pita pockets, halved
- 90g feta cheese, crumbled
- 1/2 red onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp salt
- 1/2 lemon, juiced
- 1 tbsp lemon zest
- 1/4 cup fresh mint, finely chopped
- 1/3 cup fresh parsley, finely chopped
To serve:
- Tzatziki sauce
Arayas are a beloved dish from the Middle East. Traditionally made with lamb or beef, this version uses chicken for a lighter twist. Often enjoyed as street food or a home-cooked meal, Arayes are prepared by stuffing pita bread with well-seasoned meat, then grilling, pan-frying, or baking them to achieve a crispy exterior.
Prefer the more traditional way? Try Arayes - Lebanese Lamb Stuffed Pita instead!
Tips for Cooking Arayes
Start by pan-frying the stuffed pita pockets. This gives them that delicious golden crust.
I like to bake my arayes in the oven after pan-frying. This ensures the chicken is cooked through while keeping the pita crispy.
Fresh mint and parsley elevate the flavour of the chicken filling, giving it that bright, fresh note.
Directions
- Preheat your oven to 200°C (390°F).
- In a bowl, combine the feta, chicken mince, onion, garlic, salt, lemon juice, lemon zest, mint, and parsley. Mix well with your hands or a spatula.
- Divide the meat mixture into 8 portions. Carefully open each pita half and stuff with the meat mixture. Gently press the pita to flatten.
- Brush the outside of the pita pockets lightly with olive oil.
- Heat a pan over medium heat and drizzle in some olive oil. Add the pita halves, cooking for 4-5 minutes on each side until golden and crispy. To ensure the chicken gets crispy, place the pita face down.
- After pan-frying, transfer the arayes to a baking sheet and bake for 5-10 minutes to ensure the chicken is cooked through.
- Serve your crispy arayes with tzatziki sauce for dipping. Enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
