Arayes have been around for a long time,and there is lots of discussion as to their origins, but a Tel Aviv restaurant is the gold standard. This story originally appeared on The Nosher.

First, make your meat stuffing for the Arayes. Peel and then grate the onion using the coarse face of a box grater. Peel and finely grate the garlic and the ginger. Wash the herbs. Pick the leaves ...

As this specialty is prepared with raw meat and cooked in a pita, beef juices soak into the bread, making the arayes extra luscious. The meat cooks as the bread is toasted until it's crisp on the ...

And they’re delicious! But you know what’s better? Arayes. This Lebanese street food has all the hallmarks of a classic summer meat-bread combo, with a few key improvements. I have been making ...