Recipes / Pure Jordanian Sumac

Smash Arayes

  • Category Main Course | Street Food | Middle Eastern

  • Servings 6-8

  • Prep Time 25 minutes

  • Cook Time 20 minutes

Intro

Smash Arayes are a beloved Middle Eastern Street food—crispy, golden pita pockets stuffed with juicy, spiced lamb and grilled until irresistibly crisp on the outside and tender inside. This version puts a fun, casual twist on traditional Arayes by “smashing” the meat onto open-faced pita rounds instead of stuffing them, resulting in even more surface area for caramelization and flavor.

Served with garlic dip (Toom), fresh vegetables, and a creamy tahini sauce, this dish is a perfect weeknight meal, party platter centerpiece, or indulgent late-night bite.

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Ingredients

For the Lamb Mixture:

  • 550 g ground lamb (ideally with 20% fat)
  • 1 yellow onion, grated or very finely chopped
  • ½ bunch fresh parsley leaves, finely chopped
  • 1 large tomato, finely diced (optional)
  • 2–3 tbsp pomegranate molasses
  • 2 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 2 tsp salt
  • Black pepper, to taste
  • 1 tbsp tomato paste (optional)

For Assembly:

  • 8–10 pita breads (thin, not pocket-style)
  • Olive oil or melted butter, for brushing

Toppings & Accompaniments:

  • Toom (Garlic Spread)
  • Chopped tomatoes & cucumbers
  • Onions with sumac (very thinly sliced, mixed with 1–2 tsp sumac)
  • Tahini Sauce (see below)

Tahini Sauce:

  • ½ cup tahini paste
  • ¼ cup fresh lemon juice
  • ¼ cup water (add gradually to adjust consistency)
  • 2 garlic cloves, minced
  • Pinch of salt

To Make: In a bowl, whisk together tahini, lemon juice, garlic, and salt. Slowly add water while whisking until smooth and creamy.

Instructions

  1. Prepare the Meat Mixture

In a large bowl, combine the ground lamb, onion, parsley, pomegranate molasses, spices, and optional tomato/tomato paste. Mix thoroughly by hand until well combined and slightly sticky. Form into golf ball-sized portions and set aside.

  1. Assemble the Smash Arayes

Lay out the pita breads on a clean surface. Flatten one meat ball onto the center of each pita round, pressing it into a thin, even layer (almost edge to edge). Repeat for all pieces. Brush the edges and bottoms of the pita lightly with olive oil or melted butter to help them crisp.

  1. Cook the Arayes

Heat a large non-stick pan or grill pan over medium-high heat. Cook the Arayes meat-side down first for 3–4 minutes until nicely browned and crisp. Flip and cook the other side for another 2–3 minutes until the pita is golden and the meat is cooked through.

Tip: Press gently with a spatula while cooking to help flatten and sear the surface evenly.

Alternatively, you can grill the Arayes over charcoal or bake at 425°F (220°C) for 15–18 minutes, flipping halfway through.

  1. Prepare the Toppings

While the Arayes are cooking, slice tomatoes, cucumbers, and onions, and toss the onions with sumac. Prepare the tahini sauce and Toom if not already made.

  1. Serve

Serve the Smash Arayes hot, topped with Toom, fresh vegetables, sumac onions, and a generous drizzle of tahini sauce. You can slice them into quarters or serve whole.

Serving Suggestions

  • Serve as a platter with pickles, fries, and extra sauces
  • Wrap in thin flatbread with toppings for a street-food-style sandwich
  • Add a side of Fattoush or tabbouleh for a full meal

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Products Used in This Recipe

Pure Jordanian Sumac

$10.99 – $24.99Select options This product has multiple variants. The options may be chosen on the product page