Ingredients
- 4 Turkish pita breads (see note 1)
- Olive oil spray
ARAYES FILLING
- 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
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
QUICK PICKLED RED ONION
- 1 red onion, thinly sliced
- ¼ cup (60 ml) white vinegar
- ½ tsp sugar
- ¼ tsp sea salt flakes
TO SERVE
- ½ bunch coriander (cilantro), leaves picked (can be substituted with flat-leaf parsley)
- Lemon wedges
Instructions
- Make the filling – Place all the arayes filling ingredients into a large bowl. Mix gently with your hands until just combined (don’t overwork the mixture or the meat will be tough).
- Prepare the pita – Cut each pita in half to form pockets. Carefully open each pocket, being gentle so they don’t tear.
- Fill – Divide the beef mixture into eight portions. Place a portion into each pita pocket. Lay flat and use the palm of your hand to press and spread the mixture into a thin, even layer so the beef fully lines the inside.
- Cook (pan method – recommended) – Heat a large frying pan over medium–low heat (this is important to prevent burning) and spray generously with olive oil. Add as many stuffed pitas as will comfortably fit in a single layer. Cook for 4–5 minutes per side, pressing gently with a spatula, until the pitas are golden and crisp and the beef is cooked through. Stand each stuffed pita on the meat side for 30–60 seconds to seal the edge, if needed. Repeat with the remaining pitas, spraying the pan with more oil as needed (see note 2 if cooking in batches). For oven, sandwich press or air fryer cooking methods, see note 3.
- Make the dip – Meanwhile, stir all the dip ingredients together until smooth. Add water as needed to loosen to your desired consistency.
- Pickle the onion – Place all the pickled onion ingredients into a bowl. Toss well and set aside to soften and pickle while the arayes cook.
- Serve – Serve the stuffed pita with the creamy garlic–tahini dip, pickled red onion, coriander and lemon wedges.
Notes
Note 1 – Turkish pita breads This style of pita bread is thicker, fluffier, holds filling better and is less likely to tear. It’s also easier to cook without burning.
Note 2 – If cooking in batches, place the cooked pita on a baking tray lined with baking (parchment) paper and keep warm in a 90°C (200°F) conventional oven while you finish cooking.
Note 3 – Cooking options – Batch-cook in the oven (hands-off option)
If you’d prefer a more hands-off option, these can be cooked in the oven. They won’t be quite as crisp as the pan-fried version, but they’re great for batch cooking. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place two empty metal baking trays in the oven to heat for at least 10 minutes. Carefully remove one hot tray and spray generously with olive oil. Arrange the arayes in a single layer. Spray the tops with oil, then place the second hot tray upside-down on top to gently press them. Bake for 14–16 minutes, or until the pita is golden and the beef is cooked through. Remove the top tray and allow the pitas to stand for 3–5 minutes before serving – they’ll absorb any residual juices and crisp up as they rest.
Sandwich press (best for extra crisp)
Preheat a large sandwich press. Spray both sides of the stuffed pitas with olive oil. Cook in batches for 4–5 minutes, or until golden, crisp and the beef is cooked through.
Air fryer
These can also be cooked in the air fryer in smaller batches. Preheat the air fryer to 190°C (375°F). Spray both sides of the stuffed pita generously with olive oil and cook for 6–8 minutes, turning halfway, until golden and cooked through. Results will be slightly drier than pan-frying, but still delicious for a quick, hands-free option.
Make Ahead
Assemble the stuffed pita and store refrigerated in an airtight container for up to 24 hours.
For longer storage, place the uncooked stuffed pita on a tray and freeze until firm. Transfer to a freezer-safe container and freeze for up to 2 months. Cook from frozen using the tray-press oven method at 220°C (425°F) (200°C/400°F fan-forced) for 14–16 minutes, or until golden and cooked through.
Leftovers
Store cooked stuffed pita in an airtight container in the fridge for up to 2 days. Reheat in a hot oven, sandwich press or frying pan to re-crisp (avoid the microwave).
Cooked stuffed pita can also be frozen. Allow them to cool completely, then store in a freezer-safe container for up to 2 months. Reheat from frozen in a hot oven or sandwich press until heated through and re-crisped. Avoid reheating in the microwave, as it softens the pita.
Recipe source:
Thank you to Kim Coverdale for your help developing this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: 20 Minutes or Less, Beef, Fakeaway, Family Favourite, freezer friendly
- Method: Air Fryer, Oven-baked, Pan-fried, Sandwich press
- Cuisine: Middle Eastern–inspired