Wasfetna

Meat arayes

Arabic bread filled with a thin layer of spiced meat, grilled until crisp and soaked with the juices, served with labneh.

Meat arayes
Cooking time
38 min
Hands-on time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
600
Contains
Gluten, Dairy

Arayes bring bread and meat together in one crisp piece. The filling is thin and reaches the edges, the tomato in it is drained so it doesn't soak the bread, and the heat is medium, because high heat burns the bread before the meat is cooked.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the filling

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Charcoal grill or saj — Whichever you have — you need heat that toasts the bread and cooks the filling together.

Method

  1. Mix the meat with the onions, strained tomatoes, parsley, and spices.

    8 min
    You’ll know it’s ready when

    The mixture is moist but not watery.

    Tip: Unstrained tomatoes moisten and crumble the bread.

  2. Spread a thin layer of filling inside one half of each flatbread and close it.

    8 min
    You’ll know it’s ready when

    The layer is thin, reaching the edges.

  3. Brush both sides with olive oil and grill over coals or on a griddle.

    16 min
    You’ll know it’s ready when

    The bread is crisp and brown, with the juices soaked into it.

    Tip: Medium heat — high heat burns the bread before the meat is cooked.

  4. Cut them into triangles and serve them hot with labneh.

    3 min
    You’ll know it’s ready when

    Served hot.

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