Arayes

Arayes are the Levant’s answer to the grilled sandwich: pita pockets stuffed with spiced ground meat and pressed on a hot griddle until the bread turns shatteringly crisp. They are a beloved snack in Jordan, served at grills, bakeries, and late-night gatherings, and they come together fast enough for a weeknight dinner. The secret is a boldly seasoned filling and a hot, heavy pan.

Crackly bread, sizzling spiced meat

The pita crisps into a golden shell that shatters when you bite, giving way to a juicy, oniony filling scented with allspice, cinnamon, and a little heat. The meat cooks inside the bread, so its juices soak into the walls of the pita and turn the whole thing intensely savory. Serve with lemon wedges, pickles, and a swipe of garlic sauce or tahini. Cut them into wedges or eat them whole — either way, they do not last long on the table.

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