Arayes Cheese Recipe

Prepare the cheese mixture

In a medium bowl, combine shredded mozzarella and grated akkawi (if using). Add chopped parsley, chopped mint, ground black pepper, and crushed red pepper flakes. Mix thoroughly so herbs and spices are evenly distributed. Taste a small pinch — if using unsalted cheeses, add a small pinch of fine salt only if needed.

Open and fill pitas

If using pocket pitas: carefully cut each pita horizontally to make two thin pockets, or slice across one side to open a pocket. If using round pitas: slice them open to form pockets or make a shallow slit and press gently to create a pocket. Spoon about 1/3 cup of the cheese-herb mixture into each pita, spreading it evenly along the interior but not overstuffing (you should have enough for 6 pitas). Press gently so the filling is distributed and will toast evenly.

Make the basting oil

In a small bowl, whisk together extra-virgin olive oil, melted butter, minced garlic, and lemon zest (if using). This will be brushed on the outside of the pitas before grilling to promote browning and add flavor.

Preheat grill or skillet

Heat a cast-iron skillet or heavy nonstick pan over medium-high heat until hot (about 3–5 minutes). Alternatively, preheat a grill pan or outdoor grill to medium-high. If using a pan, reduce heat slightly to medium to avoid burning while the cheese melts.

Grill the stuffed pitas

Brush the outside of each stuffed pita with the olive oil–butter mixture on both sides. Place pitas seam-side down on the hot skillet or grill. Cook for 2–3 minutes per side, pressing gently with a spatula or grill press so the pita makes full contact and the cheese inside melts. Cook until the exterior is golden-brown and crisp and the cheese is melted (total 4–6 minutes). If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to help the cheese soften.

Finish and serve

Remove pitas from the heat. Let rest 1 minute, then slice each into halves or wedges. Sprinkle sesame seeds on top if desired and brush any remaining basting oil over the cut edges for shine. Serve hot with optional sides: plain yogurt, tzatziki, or a simple tomato-olive salad.