Hot appetizers · The home kitchen
Arayes Kafta
Arayes tuck seasoned kafta-style beef inside pita so the bread becomes crisp as the filling cooks. Parsley, onion and warm spices provide plenty of flavor without a complicated sauce. A quick skillet browning followed by an oven finish gives the meat time to cook through while protecting the bread from scorching. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Arayes Kafta recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Rest / chill
- 0 min
- Total
- 45 min
Ingredients
- 450 g ground beef
- 80 g onion, finely grated and squeezed dry
- 25 g parsley, finely chopped
- 1 tsp allspice
- 1/2 tsp cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 4 medium pita breads
- 30 ml olive oil
Method
Heat oven to 190°C/375°F. Mix beef, onion, parsley, spices and salt until evenly combined.
Cut pitas in half, open pockets gently and divide filling among the 8 halves. Spread meat evenly to a thickness no greater than 8 mm, reaching the edges.
Brush outsides with oil. Brown in a skillet over medium heat for about 2 minutes per broad side, working in batches.
Transfer to a baking tray and bake 8–12 minutes until the center of the meat filling reaches 71°C/160°F. Rest 2 minutes and cut into wedges.
Make it your own.
- Use a thin layer of meat to allow even cooking.
- Insert the thermometer sideways into the filling, not just the bread.