Vegetarian Arayes (Crispy Stuffed Pita with Spiced Plant-Based Filling)

Arayes is a beloved Syrian street food made by stuffing pita pockets with spiced ground meat, then grilling them until golden and juicy.

This vegetarian version is my take for those who want to celebrate this cultural food in a plant-forward way. I’m well aware that it doesn’t taste any thing like traditional arayes—except for the crispy exterior, it’s a different dish. But whether for health, ethical, or environmental reasons, more and more people are looking for ways to stay connected to their roots without relying on meat. And they shouldn’t have to choose between honoring culture and honoring their values.

That’s why this version exists. It’s not trying to imitate. It’s a thoughtful reimagining—meant to keep the spirit of arayes alive: the crisp pita, the bold spices, the pure satisfaction. And yes, it’s absolutely delicious.

Nutritionally, you might be thrilled to know that this plant-forward take on arayes offers more than just flavor. The filling is rich in fiber and plant-based protein thanks to the combination of cannellini beans, soy chorizo, and mushrooms—making it both satisfying and supportive of blood sugar balance. Cannellini beans bring iron and magnesium to the table, while mushrooms offer antioxidants and umami depth. Fresh tomatoes, red onion, and parsley add vitamin C and phytonutrients, and if you’re serving it with yogurt sauce, you’re also getting a boost of calcium and gut-friendly probiotics. Hope you make this and enjoy!

Ingredients

• 8–10 oz cremini mushrooms, sliced

• 2 tbsp unsalted butter

• 12 oz soy chorizo, crumbled

• 1 (15 oz) can cannellini beans, drained

• ½ cup minced red onion

• ½ cup diced fresh tomato

• ¼ cup finely chopped parsley

• ½ cup shredded mozzarella cheese

• 3–4 small pita breads (with pockets)

• 2 tbsp oil, for brushing

For the Yogurt Sauce

• ½ cup plain yogurt

• 1 tsp finely minced garlic

• 1 tbsp chopped parsley

• 1 tsp dried mint

• 1 tbsp lemon juice

• Kosher salt and black pepper, to taste

Preparation

• In a large skillet (cast iron works great), melt the butter and sauté the mushrooms over medium heat for about 5 minutes, until softened and golden. Add the soy chorizo and cook for another 2 minutes to bring the flavors together.

• While that’s cooking, mash the cannellini beans with a fork or potato masher—just enough to break them up and make them creamy, but not completely smooth. Add the beans to the skillet and stir well to combine. This will help bind the filling. Turn off the heat.

• Mix in the red onion, diced tomato, parsley, and shredded mozzarella. The texture should be thick and cohesive, almost paste-like. Let it cool slightly while you prepare the pita.

• Make the yogurt sauce: Whisk together yogurt, garlic, parsley, mint, lemon juice, salt, and pepper in a small bowl. Chill in the fridge until ready to serve.

• Use kitchen scissors to trim the edge of each pita bread halfway around the circle to help open the pocket. Carefully separate the layers to open them up. Brush both sides of each pita with a little oil.

• Fill each pocket with about ½ cup (or more) of the filling, pressing it gently to evenly distribute the mixture and push it all the way to the edges.

• Heat a grill pan or cast iron skillet over medium-high heat. Place the filled pitas in the pan and cook until each side is golden brown with crisp edges and grill marks, flipping as needed.

• Slice into quarters and serve warm—with that yogurt sauce on the side.