Spiced chicken arayes from Falastin: A Cookbook (page 228) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tahini sauce; Chopped salad: three ways - original version (Salata Arabieh 1); Chopped salad: three ways - tahini version (Salata Arabieh 2); Chopped salad: three ways - yoghurt version (Salata Arabieh 3)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Schooffiecooks on March 25, 2026

    Made the stuffing with cauliflower and ate them with parathas. Very good!

  • Happykikkers on September 28, 2024

    It’s more of a spiced dish instead of spicy. I did add double the amount of chilliflakes. Also grated my tomatoes with skin, which turned out fine. My pitas were smaller so I got 5 arayes instead of 4. When trying to cut them in fours my filling was spilling out a little. Might just cut them in half or eat whole next time. We had these alongside a bowl of soup. Husband and I loved them. 4/5 stars. - ETA: I actually keep dreaming about how yummy these were and need to make them again asap. 5*

  • DePollepel on August 26, 2021

    nice for visitors, not very spicy

  • Rutabaga on December 22, 2020

    I liked these, as did my husband, although the kids were ambivalent. I found they needed some extra time in the oven to be sure the meat was fully cooked, and they took more time to make than I had anticipated. If you made the filling in advance, the rest would come together pretty easily. I doubled the filling and found that was more than enough to fill eight pitas, so I formed the leftover meat into patties and sautéed them for another meal. In retrospect, I should have added some egg or breadcrumbs to help them hold together better, but otherwise they were pretty good.

  • clkandel on December 02, 2020

    Made this using leftover cooked chicken, instead of filling with raw chicken and cooking. Came out fine this way.

  • Zosia on June 20, 2020

    Very flavourful and delicious. The filling was very juicy which unfortunately meant the inside of the pita was wet; perhaps the store-bought ground chicken I used was a poor choice for this. I wonder if baking longer, allowing the components to dry out might help. I had better luck browning the filled pitas on med-low heat (after I burned the first one on med-high!)

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