This is pure heaven – Kefta meat stuffed inside a pita and grilled! Although most people associate Arayes with Lebanon, versions of this are found all over the Middle East. Some use the flat Arabic pita and some use the thicker pitas that have a nice handy pouch for the stuffing. In Egypt this is called Hawawshi and uses dried Mint in the mix and some other countries use Sumac. In Israel, this is a very popular snack and they load up the pita with a lot more meat. Either way, it’s delicious and I’m going to show you how to make this at home.

This recipe includes a simple recipe to make Baharat, a stellar spice blend used in this recipe and can be used for others.

Baharat Spice Mix

If you’re wondering why I love Arabic food so much, I was born in Abu Dhabi, the capital of the United Arab Emirates and spent my childhood eating this delicious cuisine.


3.20 from 40 votes


  • Baharat spice
  • 6 tbsps Paprika
  • 4 tbsps Cumin powder
  • 4 tbsps crushed Pepper
  • 3 tbsps all Spice
  • 3 tbsps Cinnamon
  • 3 tbsps Coriander
  • 1 tbsp Nutmeg
  • 1 tsp crushed Cardamom seeds
  • 1 tsp Clove powder

Kofta – Kefta Mince

  • 3 lbs lean ground Beef
  • Salt to taste
  • 1 tbsp crushed black Pepper
  • 1 tbsp Paprika
  • 1 tbsp Baharat spice mix
  • 1 tbsp Garlic paste
  • 1 tbsp Tomato paste
  • 1 cup diced Onion
  • 1/2 cup chopped Parsley
  • 2 tbsps chopped fresh Mint
  • 1 – 2 tbsps grated Mozzarella per thin pita

Pita bread – thin or thick as requires

Olive Oil for brushing


  • Prepare the Baharat spice blend by combining all the ingredients together
  • Prepare the Kofta or Kofta mince by combining all the ingredients together
  • If using the flat pita bread, separate in half and if using the pita pockets, cut in half
  • Grab little balls of the meat and just press them over the pita to spread
  • Add the cheese, this will help hold it together and cut in quarters
  • Stuff the pita pockets
  • You can cook this on a griddle pan or on your bbq
  • Brush this with Olive oil