Description
Stuffed Pita (Arayes) is a delicious Middle Eastern dish featuring Turkish pita breads filled with a flavorful mixture of minced beef or lamb seasoned with aromatic spices. The stuffed pitas are pan-fried until golden and crispy, served with a creamy garlic-tahini dip and tangy pickled red onions for a perfect blend of textures and flavors.
Ingredients
Filling
- 4 Turkish pita breads
- 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
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 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)
Others
- Olive oil spray
- Lemon wedges
Instructions
- Make the filling –
Place all the arayes filling ingredients (minced beef or lamb, garlic, grated onion, cumin, sweet paprika, ground coriander, sea salt flakes, black pepper, and fresh coriander) 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 Turkish pita in half to form pockets. Gently open each pocket without tearing the bread to create space for the filling.
- Fill –
Divide the meat mixture into eight equal portions. Place each portion inside a pita pocket, then lay flat and press with the palm of your hand to spread the meat into a thin, even layer lining the inside completely.
- Cook (pan method – recommended) –
Heat a large frying pan over medium to low heat to ensure even cooking without burning. Spray the pan generously with olive oil. Add as many stuffed pitas as can fit in a single layer. Cook each side for 4 to 5 minutes, pressing gently with a spatula, until the pitas are golden brown and crisp, and the beef is cooked through. Stand each stuffed pita on the meat side for 30 to 60 seconds to seal the edges. Repeat with remaining pitas, reapplying olive oil spray as needed.
- Make the dip –
In a bowl, stir together Greek yoghurt, tahini, lemon juice, minced garlic, sweet paprika, sea salt flakes, and add water a little at a time until the dip is smooth and reaches your preferred consistency.
- Pickle the onion –
Place the thinly sliced red onion, white vinegar, sugar, sea salt flakes, and picked coriander leaves in a bowl. Toss well to combine and set aside to let the onions soften and pickle while the arayes cook.
- Serve –
Serve the crispy stuffed pitas hot alongside the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing on top.
Notes
- Use Turkish pita breads that are soft and have good pockets for stuffing to ensure the filling stays inside while cooking.
- If cooking in batches, keep cooked arayes warm in a low oven while finishing the rest to serve all hot.
- The arayes can also be cooked in an oven, sandwich press, or air fryer if preferred, but pan-frying is recommended for best texture and flavor.
