Description
This Stuffed Pita (Arayes) recipe features Turkish pita breads filled with a flavorful mixture of minced beef or lamb seasoned with garlic, cumin, paprika, and fresh coriander. The stuffed pitas are pan-fried until golden and crispy, then served with a creamy garlic-tahini dip and tangy pickled red onions for a delicious Middle Eastern-inspired meal.
Ingredients
Scale
Arayes Filling
- 4 Turkish pita breads
- Olive oil spray
- 500 g (1 lb) minced (ground) 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 consistency
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
To Serve
- Lemon wedges
Instructions
- Make the filling: Place all the arayes filling ingredients into a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat mixture to avoid toughness.
- Prepare the pita: Cut each pita bread in half to form pockets. Carefully open each pocket without tearing to create space for the filling.
- Fill the pita: Divide the beef mixture into eight equal portions. Place one portion into each pita pocket. Lay the stuffed pitas flat and press gently with the palm of your hand to spread the meat into a thin, even layer lining the inside of the pita.
- Cook (pan method – recommended): Heat a large frying pan over medium–low heat to prevent burning and spray generously with olive oil. Add as many stuffed pitas as fit comfortably in a single layer. Cook for 4–5 minutes per side, pressing gently with a spatula, until the pita is golden and crisp and the meat is fully cooked. Stand each stuffed pita on its meat side for 30–60 seconds to seal the edge if needed. Repeat with remaining pitas, adding more olive oil spray as needed.
- Make the dip: Stir all garlic-tahini dip ingredients together until smooth. Add water gradually to achieve your desired consistency.
- Pickle the onion: Combine the sliced red onion, white vinegar, sugar, and sea salt flakes in a bowl. Toss well and let the mixture sit while the arayes cook to soften and pickle the onions.
- Serve: Plate the golden stuffed pita breads alongside the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing.
Notes
- Use Turkish pita breads which are thicker and sturdier for best results; regular pita can be substituted but may be less robust.
- If cooking in batches, keep previously cooked arayes warm in a low oven or covered to retain crispness before serving.
- For alternative cooking methods, you can use an oven, sandwich press, or air fryer to achieve similar crispness; adjust cooking times accordingly.
