Description
Delicious Middle Eastern stuffed pita pockets, known as Arayes, filled with a flavorful mixture of spiced minced beef or lamb. Cooked to golden perfection in a pan, these crispy stuffed pitas are served with a creamy garlic-tahini dip and tangy pickled red onions for a satisfying and authentic taste experience.
Ingredients
Scale
For the Stuffed Pita (Arayes)
- 4 Turkish pita breads
- Olive oil spray
- 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) or flat-leaf parsley
For the 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
For the 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 the minced beef or lamb, freshly minced garlic, grated onion, ground cumin, sweet paprika, ground coriander, sea salt flakes, freshly cracked black pepper, and chopped coriander into a large bowl. Mix gently with your hands until just combined, taking care not to overwork the mixture to keep the meat tender.
- Prepare the pita: Cut each Turkish pita bread in half to form pockets. Carefully open each pocket without tearing to prepare for stuffing.
- Fill the pitas: Divide the meat mixture into eight equal portions. Insert one portion into each pita pocket, then lay the pita flat and use the palm of your hand to gently press and spread the meat mixture into a thin, even layer lining the inside of each pocket.
- Cook the stuffed pitas (pan method): Heat a large frying pan over medium–low heat to prevent burning and spray generously with olive oil. Place as many stuffed pitas as will fit comfortably in a single layer. Cook for 4 to 5 minutes per side, pressing gently with a spatula until the pitas are golden and crisp, and the beef is cooked through. If needed, stand each pita on its meat side for 30–60 seconds to seal the edges. Repeat with remaining pitas, spraying the pan with more oil as needed.
- Make the garlic-tahini dip: While the pitas cook, combine Greek yoghurt, tahini, fresh lemon juice, minced garlic, sweet paprika, and sea salt in a bowl. Stir until smooth, adding 1–2 tablespoons of water to achieve the desired consistency.
- Pickle the red onion: In a separate bowl, mix thinly sliced red onion, white vinegar, sugar, and sea salt flakes. Toss well and let the onions pickle and soften while the arayes cook.
- Serve: Serve the hot stuffed pitas alongside the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing over the top.
Notes
- The recipe calls for Turkish pita, which is thicker and pocketed; if unavailable, any pita with pockets can be used.
- When cooking in batches, keep cooked stuffed pitas warm in a low oven to maintain crispiness.
- Alternative cooking methods include using a sandwich press, oven, or air fryer, but pan-frying over medium-low heat is recommended for best texture and flavor.
- Do not overmix the meat filling to avoid tough, dense patties inside the pita.
