Description
Stuffed Pita (Arayes) is a delicious Middle Eastern dish featuring Turkish pita breads filled with a flavorful mixture of minced beef or lamb, aromatic spices, and fresh herbs, pan-fried to golden perfection. Served with a creamy garlic-tahini yogurt dip and tangy pickled red onions, this recipe offers a perfect balance of savory, creamy, and zesty flavors for a satisfying meal.
Ingredients
Scale
Arayes Filling
- 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
Creamy 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 picked, or flat-leaf parsley
- Lemon wedges, for serving
Instructions
- Make the filling: Place all the arayes filling ingredients into a large bowl. Mix gently with your hands until just combined. Be careful not to overwork the mixture to keep the meat tender.
- Prepare the pita: Cut each pita bread in half to create pockets. Carefully open each pocket gently to avoid tearing.
- Fill: Divide the beef mixture into eight equal portions. Insert a portion into each pita pocket. Lay the stuffed pita flat and press with the palm of your hand to evenly spread the mixture, lining the inside thinly.
- Cook (pan method – recommended): Heat a large frying pan over medium-low heat and spray generously with olive oil to prevent sticking and burning. Add 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 pitas are golden brown and crisp, and the beef is fully cooked. Stand each pita on the meat side for 30–60 seconds to seal edges if necessary. Repeat with remaining pitas, adding more olive oil spray as needed.
- Make the dip: While the arayes cook, combine all the dip ingredients in a bowl. Stir until smooth and add water gradually to reach your desired consistency.
- Pickle the onion: In another bowl, mix the thinly sliced red onion with white vinegar, sugar, and sea salt flakes. Toss well and let it sit while the arayes cook to soften and pickle.
- Serve: Plate the stuffed pita with the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing over the top.
Notes
- Note 1: Turkish pita bread is ideal for this recipe as it forms large pockets perfect for stuffing. If unavailable, use any pita bread that can be carefully opened into pockets.
- Note 2: If cooking in batches, keep the cooked arayes warm in a low oven to maintain crispness while finishing the rest.
- Note 3: Alternative cooking methods include using a sandwich press, oven, or air fryer. For the oven, bake at 180°C (350°F) for about 10 minutes per side until golden and cooked through. For the air fryer, cook at 180°C (356°F) for 7–8 minutes each side.
