Description
Delicious Middle Eastern stuffed pita pockets, known as Arayes, filled with a flavorful mixture of minced beef or lamb and spices, pan-fried to golden crispness. Served with a creamy garlic-tahini dip and tangy pickled red onions, this easy-to-make recipe delivers a perfect blend of savory, creamy, and tangy flavors in every bite.
Ingredients
Scale
For the 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
For the Creamy 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 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 filling ingredients—minced beef or lamb, garlic, grated onion, ground 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. Take care not to overwork the mixture to keep the meat tender.
- Prepare the pita: Cut each pita bread in half to form pockets. Carefully open each pocket, being gentle to avoid tearing the bread.
- Fill: Divide the meat mixture into eight equal portions. Stuff each pita pocket with one portion. Lay each filled pita flat on a surface and use the palm of your hand to press and spread the filling evenly inside so the meat lines the entire interior.
- Cook (pan method): Heat a large frying pan over medium–low heat—this moderate temperature is key to prevent burning. Spray the pan generously with olive oil. Place as many stuffed pitas as fit comfortably in a single layer. Cook for 4 to 5 minutes on each side, pressing gently with a spatula to ensure even browning and crispiness. The pitas should be golden and crisp, and the meat cooked through. To seal the edges, stand each pita on its meat side for 30 to 60 seconds. Repeat cooking with remaining pitas, spraying more olive oil as needed.
- Make the dip: While the pitas cook, combine Greek yoghurt, tahini, lemon juice, minced garlic, sweet paprika, and sea salt in a bowl. Stir until smooth and creamy. Add 1 to 2 tablespoons of water to loosen the dip to your desired consistency.
- Pickle the onion: Place thinly sliced red onion, white vinegar, sugar, and sea salt in a bowl. Toss well to combine. Set aside so the onions soften and pickle as the arayes cook.
- Serve: Plate the stuffed pitas alongside the creamy garlic-tahini dip, pickled red onion, fresh coriander leaves, and lemon wedges for squeezing. Enjoy this flavorful Middle Eastern treat warm.
Notes
- Use Turkish pita breads which have a good pocket for stuffing. If unavailable, other pocket-style pita breads can be used.
- When cooking in batches, keep cooked arayes warm in a low oven while finishing the rest.
- Alternatively, you can cook the stuffed pitas in a sandwich press, oven, or air fryer for convenience: bake at 180°C (350°F) for 10-12 minutes or air fry at 180°C for 6-8 minutes until golden and cooked through.
