Description
This Stuffed Pita (Arayes) recipe features Turkish pita pockets filled with a flavorful mixture of minced beef or lamb, seasoned with garlic, spices, and fresh herbs. The stuffed pitas are pan-fried until golden and crisp, then served alongside a creamy garlic-tahini dip and tangy pickled red onions, making for a delicious Middle Eastern-inspired meal perfect for sharing.
Ingredients
Scale
Arayes Filling
- 4 Turkish pita breads
- 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) – can be substituted with 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 Onions
- 1 red onion, thinly sliced
- ¼ cup (60 ml) white vinegar
- ½ tsp sugar
- ¼ tsp sea salt flakes
To Serve
- ½ bunch coriander (cilantro), leaves picked (or flat-leaf parsley)
- Lemon wedges
- Olive oil spray
Instructions
- Make the filling: Place all the minced beef or lamb and seasoning ingredients into a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture to keep the meat tender.
- Prepare the pita: Cut each pita bread in half to form pockets. Carefully open each pocket, gently separating the layers to avoid tears.
- Fill: Divide the meat mixture into eight equal portions. Stuff each pita pocket with one portion, then lay it flat and press with your palm to spread the filling evenly inside, ensuring the meat coats the entire inside of the pita.
- Cook (pan method – recommended): Heat a large frying pan over medium–low heat, and generously spray with olive oil. Place as many stuffed pitas as fit comfortably in a single layer. Cook each side for 4–5 minutes, pressing gently with a spatula, until the pitas are golden brown and crisp, and the beef is cooked through. To seal the edges, stand each pita on its meat side for 30–60 seconds if needed. Repeat with remaining pitas, adding more oil as necessary.
- Make the dip: While the pitas cook, combine all garlic-tahini dip ingredients in a bowl. Stir until smooth, adding water gradually to achieve a creamy, spoonable consistency.
- Pickle the onion: Toss the sliced red onion with white vinegar, sugar, and sea salt flakes in a bowl. Set aside to soften and pickle while the arayes cook.
- Serve: Arrange the cooked stuffed pitas on plates alongside the garlic-tahini dip and pickled onions. Garnish with fresh coriander leaves and lemon wedges for squeezing over before eating.
Notes
- Use Turkish pita bread for best results as it is thicker and holds the filling well without tearing.
- When cooking in batches, keep cooked arayes warm in a low-temperature oven (around 90°C/200°F) to maintain crispness.
- Alternative cooking methods include using a sandwich press, air fryer, or baking in the oven until golden and cooked through; adjust cooking times accordingly.
