Description
This Stuffed Pita (Arayes) recipe features Turkish pita breads 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, served alongside a creamy garlic-tahini dip and tangy pickled red onions. A perfect balance of savory, creamy, and zesty flavors, ideal for a satisfying 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 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
To Serve
- ½ bunch coriander (cilantro), leaves picked (can be substituted with flat-leaf parsley)
- 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 as this can toughen the meat.
- Prepare the pita: Cut each pita bread in half to form pockets. Carefully open each pocket, ensuring not to tear the bread.
- Fill: Divide the beef mixture into eight equal portions. Place one portion inside each pita pocket. Lay the filled pita flat and press gently with your palm to spread the meat evenly so it fully lines the inside.
- Cook (pan method – recommended): Heat a large frying pan over medium-low heat to avoid burning and spray generously with olive oil. Add as many stuffed pitas as fit comfortably in one layer. Cook for 4–5 minutes per side, pressing gently with a spatula, until the pitas are golden brown, crisp, and the beef is fully cooked. To seal edges, stand each stuffed pita on its meat side for 30–60 seconds. Repeat with remaining pitas, spraying more oil as needed.
- Make the dip: While pitas cook, combine Greek yoghurt, tahini, lemon juice, minced garlic, sweet paprika, and salt flakes in a bowl. Stir until smooth, adding water to reach your desired consistency.
- Pickle the onion: Combine sliced red onion, white vinegar, sugar, and salt in a bowl. Toss well and let it soften and pickle while the pitas cook.
- Serve: Plate the stuffed pitas alongside the garlic–tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing.
Notes
- Use Turkish pita bread for best results; regular pita may not hold the filling as well.
- If cooking in batches, keep cooked arayes warm in a low oven until ready to serve.
- Alternative Cooking Methods: You can also cook the stuffed pitas in a sandwich press, oven, or air fryer. For the oven, bake at 190°C (375°F) for 8–10 minutes per side until golden and cooked through. For air fryer, cook at 180°C (350°F) for 6–7 minutes per side.
