Description
Stuffed Pita (Arayes) is a delicious Middle Eastern dish featuring Turkish pita breads stuffed with a spiced ground beef or lamb mixture, then pan-fried until golden and crispy. Served with a creamy garlic-tahini dip and tangy pickled red onion, this easy-to-make recipe is perfect for a flavorful and satisfying meal.
Ingredients
Scale
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
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)
- Lemon wedges, for serving
Instructions
- Make the filling: Place all the filling ingredients into a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture to prevent the meat from becoming tough.
- Prepare the pita: Cut each pita bread in half to form pockets. Carefully open each pocket, making sure not to tear the bread.
- Fill: Divide the beef mixture into eight equal portions. Place one portion into each pita pocket. Lay the stuffed pitas flat and use the palm of your hand to press and spread the meat inside in a thin, even layer, ensuring the inside of the pita is fully lined with beef.
- Cook (pan method – recommended): Heat a large frying pan over medium–low heat to avoid burning and spray it generously with olive oil. Add as many stuffed pitas as will fit comfortably in a single layer. Cook each side for 4–5 minutes, pressing gently with a spatula until the pita is golden and crisp and the beef is thoroughly cooked. If needed, stand each pita on the meat side for 30–60 seconds to seal the edge. Repeat with remaining pitas, adding more oil as required.
- Make the dip: In a bowl, stir together the Greek yoghurt, tahini, lemon juice, garlic, paprika, and salt until smooth. Add 1–2 tablespoons of water to loosen the consistency to your liking.
- Pickle the onion: Place the thinly sliced red onion, vinegar, sugar, salt, and coriander leaves into a bowl. Toss well and set aside to soften and pickle while the pitas cook.
- Serve: Plate the stuffed pitas alongside the creamy garlic-tahini dip, pickled red onions, fresh coriander leaves, and lemon wedges for squeezing over the top.
Notes
- Turkish pita breads are ideal due to their pocket size and texture; regular pita can be used but may affect filling capacity.
- Do not over mix the meat filling to keep the texture tender and juicy.
- If cooking in batches, keep cooked Arayes warm in a low oven before serving.
- Alternatively, you can cook the stuffed pitas in an oven, sandwich press, or air fryer if preferred, adjusting cooking times accordingly.
- For a vegetarian version, substitute the meat with spiced mashed chickpeas or lentils.
