Arayes in tortilla form are a quick way to get that signature crisp exterior and juicy meat filling when pita is not on hand. The secret is lamb fat, a pinch of baking soda, and a brief sear over medium heat. Serve with tahini and roasted vegetables — utterly irresistible.
Ingredients
- Tortillas — 1 package (trim into rounds of the desired diameter if needed)
- Ground beef — 1.1 lb | 500 g
- Lamb fat — 3.5 oz | 100 g (at least 20% of the meat weight)
- Garlic — 4 cloves, finely chopped
- Parsley — 1 handful, finely chopped
- Onions — 2, finely chopped
- Salt — 1 tbsp | 1 tbsp
- Black pepper — 1 tsp | 1 tsp
- Curry powder — 1 tsp | 1 tsp
- Baking soda — 1/4 tsp | 1/4 tsp
- Olive oil — 3 tbsp | 3 tbsp (for the meat)
- Carbonated water — 1/4 cup | 60 ml
- Olive oil, for brushing the tortillas
How to make it
- If using large tortillas, cut out rounds of the desired size with a plate and knife or a ring.
- In a bowl, combine the ground beef, lamb fat, garlic, parsley, and onion. Add the salt, black pepper, curry powder, baking soda, olive oil, and carbonated water. Mix thoroughly until smooth and homogeneous.
- Cover and refrigerate the filling for at least 1 hour — this makes it juicier and more aromatic.
- Lay out the tortillas and spread a thin, even layer of filling over half of each one, leaving a 0.2–0.4 in | 0.5–1 cm border. Fold the tortilla in half and press the edges lightly.
- Brush the tortillas on both sides with olive oil.
- Cook in a dry skillet or on a grill over medium heat for 3–4 minutes per side, until deeply golden, crisp, and fully cooked through. Work in batches.
- Transfer to a rack for 2–3 minutes to keep them crisp. Serve hot with tahini and roasted vegetables.
Serving and storage
Serve the arayes immediately while the tortillas are still crisp. The finished halves are easy to cut into triangles for serving as a snack. Cool leftovers and refrigerate for up to 2 days; reheat in a dry skillet or in a 356°F | 180°C oven for 6–8 minutes.
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Tips and variations
- Fat is the key to juiciness: keep at least 20% fat by using lamb fat or beef suet.
- Baking soda creates a more tender texture — do not increase the amount or it may leave an off flavor.
- You can use lavash or pita instead of tortillas; with pita, spoon the filling into the pocket.
- Oven method: arrange on a baking sheet, brush with oil, and bake at 392°F | 200°C for 10–12 minutes, turning once.
- Adjust the heat to taste: add a pinch of chili flakes or Ketchuan pepper.
Nutritional value
| Serving | 1 flatbread |
| Calories | 560 kcal |
| Protein | 24 g |
| Fat | 38 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sodium | 1200 mg |
FAQ
What can I use instead of lamb fat if I don’t have any?
Beef fat, suet, or, in a pinch, 1–2 tbsp of extra olive oil will work. The goal is to keep the filling around 20% fat so it stays juicy.
Can arayes be baked in the oven?
Yes. Bake at 392°F | 200°C on the middle rack for 10–12 minutes, turning halfway through. For extra crispness, switch on the broiler for 1–2 minutes at the end.
The tortillas are tearing — what should I do?
Spread the filling in a thin layer and stay 0.2–0.4 in | 0.5–1 cm away from the edge. Before cooking, press the edges lightly and brush with oil so the flatbread seals better and does not tear.