Description
Delicious and flavorful Stuffed Pita (Arayes) featuring seasoned minced beef or lamb stuffed inside Turkish pita breads, pan-fried until crispy and golden. Served with a creamy garlic-tahini dip and tangy pickled red onions, this Middle Eastern inspired dish is perfect for a hearty lunch or dinner with family and friends.
Ingredients
Scale
Arayes Stuffed Pita
- 4 Turkish pita breads
- Olive oil spray
- 500 g (1 lb) minced beef or lamb
- 1 tbsp freshly minced garlic
- 1 small onion, grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp finely chopped fresh coriander (cilantro) or flat-leaf parsley
Garlic-Tahini Dip
- ¾ cup (185 g) Greek yoghurt
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- ½ tsp freshly minced garlic
- ½ tsp sweet paprika
- ¼ tsp sea salt flakes
- 1–2 tbsp water, to loosen
Pickled Red Onion
- 1 red onion, thinly sliced
- ¼ cup (60 ml) white vinegar
- ½ tsp sugar
- ¼ tsp sea salt flakes
- ½ bunch coriander (cilantro) leaves, or flat-leaf parsley
- Lemon wedges, to serve
Instructions
- Make the filling: Place all the ingredients for the arayes filling into a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat mixture so it stays tender.
- Prepare the pita: Cut each pita in half to create pockets. Carefully open each pocket without tearing them, ready for stuffing.
- Fill: Divide the meat mixture into eight even portions. Stuff each pita pocket with one portion of the meat and press with your palm to spread it into a thin, even layer lining the inside of the pita.
- Cook (pan method): Heat a large frying pan over medium–low heat and spray generously with olive oil. Place as many stuffed pitas as fit comfortably in a single layer. Cook for 4–5 minutes on each side, pressing gently with a spatula, until the pita is golden and crisp and the meat is fully cooked. To seal the edges, stand each stuffed pita on the meat side for 30–60 seconds if needed. Repeat with remaining pitas, adding more olive oil spray as necessary.
- Make the dip: In a small bowl, stir together the Greek yoghurt, tahini, lemon juice, minced garlic, paprika, and sea salt. Add water as needed to achieve your preferred consistency, stirring until smooth.
- Pickle the onion: Combine the thinly sliced red onion, white vinegar, sugar, sea salt, and coriander leaves in a bowl. Toss well and set aside to soften and pickle while the arayes cook.
- Serve: Plate the crispy stuffed pitas with the creamy garlic–tahini dip, pickled red onion, fresh coriander, and lemon wedges on the side. Enjoy warm.
Notes
- Use Turkish pita breads as they have large pockets ideal for stuffing; if unavailable, pocket pita breads can be a substitute.
- When cooking in batches, keep cooked arayes warm in a low oven while finishing the rest to maintain crispness.
- For alternative cooking methods, arayes can be cooked in a sandwich press, oven, or air fryer for similar results: cook in a preheated sandwich press or at 200°C (400°F) in the oven for about 8-10 minutes until golden and cooked through; air fryer at 180°C (350°F) for 8-10 minutes, flipping halfway.
