Tony's Arayes
These Tony's Arayes are crispy stuffed pita pockets filled with Cajun-spiced ground beef and grilled until golden brown. Middle Eastern street food with bold Tony Chachere's seasoning ready in 18 minutes.
Equipment
- Grill, Griddle, or Skillet
- Silicone Brush
- Tongs or Spatula
- Small Offset Spatula or Knife
Ingredients
For the Meat Filling
- 1 pound ground beef 80/20
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin optional
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 cup finely diced onion
- 1 jalapeño minced, optional
- 1-2 tablespoons olive oil
- 1 tablespoon lemon juice or pickle juice
- 1 cup shredded mozzarella or pepper jack cheese optional
For the Pitas
- 6 pita breads pocket style
- 2 tablespoons olive oil or melted butter for brushing
For Tony's Garlic Butter
- 4 tablespoons butter melted
- 1/2 teaspoon Tony Chachere's Original Creole Seasoning
- 1/2 teaspoon garlic powder
- chopped fresh parsley pinch
Optional Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 1 teaspoon garlic powder
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice or pickle juice
Instructions
- Make filling: In large bowl, combine ground beef, Tony's, garlic powder, onion powder, smoked paprika, cumin, black pepper, tomato paste, parsley, diced onion, jalapeño if using, olive oil, and lemon juice. Add cheese if using. Mix until just combined. Don't overwork.
- Prepare pitas: Cut 6 pitas in half to create 12 pockets. Gently open each pocket. Divide meat filling into 12 equal portions (about 1.5 to 2 ounces each).
- Stuff pitas: Spread one portion of filling inside each pita pocket in thin, even layer about ¼ inch thick, reaching to edges. Press stuffed pita flat to ensure even thickness.
- Brush and preheat: Brush both sides of each stuffed pita with olive oil or melted butter. Preheat grill, griddle, or skillet to medium heat (350°F to 375°F).
- Cook: Place arayes on hot surface without crowding. Cook 3 to 4 minutes per side until golden brown and crispy with meat cooked to 160°F internal temperature. For pellet smoker: cook at 350°F for 10 to 12 minutes, then increase to 425°F and crisp 2 to 3 minutes per side.
- Make garlic butter: Melt butter and stir in Tony's, garlic powder, and parsley. Keep warm.
- Finish: Brush hot arayes with garlic butter immediately after cooking. Serve hot with dipping sauce if using.
Notes
Critical Tips: Use 80/20 ground beef for juicy filling. Leaner beef dries out. Spread filling thin (¼ inch) for even cooking. Thick spots stay raw while pita burns. Press stuffed pitas flat before cooking to eliminate air pockets. Brush outside with oil to prevent sticking and promote even browning. Don't overcook - total time is 6 to 10 minutes. Pita should be golden with darker spots, not burnt. Apply garlic butter while arayes are hot so bread absorbs it.
Cheese Option: Cheese is optional but creates gooey interior. Pepper jack adds spice, mozzarella adds stretch. Mix cheese into filling before stuffing.
Cooking Methods: Grill (most authentic with char marks), flat top or griddle (crispiest results), cast iron skillet (indoor option), pellet smoker at 350°F for 10-12 min then 425°F for 2-3 min per side (smokiest flavor).
Make-Ahead: Stuff pitas up to 24 hours ahead. Cover and refrigerate. Brush with oil and cook when ready. May need extra minute per side since cold. Can freeze stuffed uncooked arayes up to 3 months.
Dipping Sauce: Mix all sauce ingredients and refrigerate until serving. Sauce keeps up to 1 week refrigerated. Traditional options include tahini sauce, tzatziki, or garlic toum.
Storage: Refrigerate leftover arayes up to 3 days. Reheat in skillet or on grill for 2 minutes per side to restore crispiness. Don't microwave which makes pita rubbery.