Arayes are Arabic bread filled with seasoned mince, and filling thickness matters more than abundance. Bread browns faster than meat, so use a thin, even layer. This oven method allows checking the centre before a brief final browning.
Ingredients
For four portions, use 500 g beef or lamb mince, four medium Arabic flatbreads, one small drained onion and three tablespoons parsley. Add one small seeded, finely chopped and drained tomato, one teaspoon mixed spices, salt, pepper and one or two tablespoons oil for brushing.
Tomato is optional but must be well drained to avoid a wet base. A liquid shawarma marinade cannot be transferred unchanged: this minced filling needs different moisture for bread that holds together.
Mixing and filling
Combine mince, vegetables and spices, and cook a small bite to check flavour. Open bread gently and spread a thin layer right to the edges without thick central lumps. Quarter the breads if that makes measuring and serving easier, then lightly brush both sides.
Arrange on a rack over a rimmed tray or a suitable baking tray. Bake at a preheated 190°C and start checking after about 15 minutes, turning as needed. Final time depends on filling thickness and piece size.
Doneness and crispness
Insert a fine probe into the meat in the largest piece and confirm 71°C. Use brief overhead heat under constant supervision for more browning. If bread browns before the meat cooks, lower heat and cover lightly with a suitable covering until the inside is done.
Serve immediately with yoghurt or tahini and salad, considering milk or sesame allergies. Do not pile hot pieces in a closed container; trapped steam removes the crispness.
How do arayes differ from hawawshi?
The idea is similar, but bread, spices and filling thickness vary between recipes and households. Choose a method suited to your bread and do not apply a thick loaf's cooking time to a thin triangle without checking.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Naimi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.