Description
Stuffed Pita (Arayes) is a delicious Middle Eastern recipe featuring Turkish pita breads filled with a flavorful spiced minced beef or lamb mixture. The pitas are pan-fried until golden and crisp, creating a perfect crispy exterior with a juicy, savory filling. Served with a creamy garlic-tahini dip and tangy pickled red onions, this dish makes a delightful appetizer or light meal.
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) or 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
- ½ bunch coriander (cilantro) leaves or 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, taking care not to overwork the mixture as this can make the meat tough.
- Prepare the pita – Cut each pita in half to form pockets. Carefully open each pocket without tearing them, creating space to fill.
- Fill – Divide the beef mixture into eight equal portions. Place one portion into each pita pocket. Lay the pitas flat and use the palm of your hand to press and spread the meat mixture into a thin, even layer so it lines the entire inside of the pita.
- 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 will comfortably fit 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. To seal the edges, stand each stuffed pita on the meat side for 30–60 seconds if needed. Repeat with remaining pitas, spraying the pan with more oil as required.
- Make the dip – While the pitas cook, stir together the Greek yoghurt, tahini, lemon juice, minced garlic, paprika, and sea salt flakes until smooth. Add water as needed to reach your desired consistency.
- Pickle the onion – Combine the sliced red onion, white vinegar, sugar, and sea salt flakes in a bowl. Toss well and leave to soften and pickle while the arayes cook.
- Serve – Serve the hot stuffed pitas with the creamy garlic-tahini dip, pickled red onion, fresh coriander leaves, and lemon wedges on the side for squeezing over.
Notes
- Use Turkish pita for best results as it has the right thickness and pocket size for stuffing.
- If cooking in batches, keep cooked pitas warm in a low oven to maintain their crispness.
- Alternative cooking methods include using a sandwich press, oven, or air fryer to crisp the arayes evenly.
