Arayes-Style Chicken Pitas with Ras el Hanout

Arayes is a Levantine classic, spiced meat pressed into pita and cooked until the outside turns crisp and the inside stays deeply savoury. Some versions use lamb, others beef, but the essential idea holds no matter what you fill it with: bold flavour, high heat, and not much else.

I chose ground chicken for something a little lighter, and leaned on Ras el Hanout to flavour it. The name of this spice mix means "head of the shop," and it comes from a North African tradition where each spice merchant blended their own signature mix from whatever they had on hand that was best. There's no fixed recipe, just a shared instinct for warmth, depth and balance.

New York Shuk's Ras el Hanout can be used so many ways. Think roasted vegetables, lentils or couscous, and a way to change up your fried potatoes. As a dry rub, it works beautifully on chicken, lamb, or beef. And for those who like to experiment with flavour, try it stirred into cookie dough, an olive oil-based granola, or swapped in for classic warm spices in a carrot cake. Its quiet complexity lends itself to creative uses.

But back to the arayes! This recipe is quick to put together and such a perfect intersection of crispy, juicy and savoury you may find yourself planning to make again before you've even finished tonight's dinner. Nearly all of that comes down to one spice blend carrying more weight than you'd expect.

Arayes-Style Chicken Pitas with Ras el Hanout
Serves 4

Ingredients
1 tbsp olive oil
½ cup finely chopped onion
1 lb ground chicken (ideally dark meat)
3 tbsp chopped cilantro
2 tbsp chopped parsley
2 tsp chopped garlic
2 tsp New York Shuk Ras el Hanout
1½ tsp Diamond Crystal kosher salt
1 tsp Worcestershire sauce
4 x 6-inch, thick pita breads (or 6 x 4-inch ones)

Method

1. Heat the olive oil in a small skillet over medium heat. Add the onion and sauté for about 4 minutes, or until soft and lightly browned at the edges. Let cool slightly.

2. In a medium bowl, combine the ground chicken, herbs, garlic, Ras el Hanout, salt, Worcestershire sauce, and the cooled onions. Stir gently until just combined.

3. Cut each pita in half across its circumference and use your fingers to open the pockets. Fill each one with enough meat mixture to create a uniform layer about ½ inch thick.

4. Heat a panini press, grill, or heavy frying pan over high heat. Press or grill the stuffed pitas for 4–5 minutes, turning as needed, until the meat is sizzling and juices begin to appear at the edges of the bread. The meat will be cooked through at this point.

5. Serve warm, with tzatziki if desired.

Pro tip: These are best eaten hot off the grill, but the seasoned filling can be made ahead and kept chilled until you’re ready to cook.