Description
Delicious Middle Eastern-inspired Stuffed Pita (Arayes) featuring spiced ground beef or lamb stuffed in Turkish pita pockets, pan-fried to golden crisp perfection. Served with a creamy garlic-tahini yogurt dip and tangy pickled red onions for a balanced, flavorful meal in just 25 minutes.
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) – can be substituted with flat-leaf parsley
Garlic-Tahini Yogurt 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 (can be substituted with 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 mixture to avoid tough meat.
- Prepare the pita: Cut each pita in half to form pockets. Gently open each pocket carefully so they don’t tear.
- Fill: Divide the beef mixture into eight equal portions. Place one portion into each pita pocket. Lay each filled pita flat and press with the palm of your hand to spread the mixture into a thin, even layer lining the inside.
- 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 each side for 4–5 minutes, pressing gently with a spatula, until the pitas are golden and crisp and the beef is fully cooked. Stand each stuffed pita on the meat side for 30–60 seconds to seal edges if needed. Repeat with remaining pitas, spraying pan with more oil as necessary.
- Make the dip: While cooking the arayes, combine all the garlic-tahini yogurt dip ingredients in a bowl. Stir until smooth, adding water as needed to achieve desired consistency.
- Pickle the onion: Place all pickled onion ingredients in a bowl. Toss well and set aside to soften and pickle while the arayes cook.
- Serve: Present the stuffed pitas alongside the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing over.
Notes
- Using Turkish pita breads that form sturdy pockets is important for holding the filling without tearing.
- Ensure medium-low heat when cooking to avoid burning the pita before the meat is cooked thoroughly.
- Alternatively, arayes can be cooked in an oven, sandwich press, or air fryer; adjust cooking times and temperature accordingly.
- Do not overmix the meat filling to maintain a tender texture.
- The pickled onions add a refreshing acidic contrast to the rich meat and dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
