Stuffed Pita (Arayes Inspired)
Stuffed Pita (Arayes Inspired)
Ingredients
For the Stuffed Pita
- 500 grams beef mince
- 1 onion, yellow or brown
- 4 garlic cloves, approximately
- 1 bunch fresh coriander, or parsley, finely chopped
- 1 teaspoon cumin, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 4 Turkish-style pita bread, thicker pita recommended
- 2 tablespoons oil, for cooking, as needed
- 1 lemon, for serving
For the Creamy Garlic Tahini Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 1/4 teaspoon sweet paprika, a little bit
- 2 garlic cloves, approximately, microplaned
- 1/8 teaspoon salt, a tiny pinch
- 1/2 lemon juice, from 1/2 lemon
For the Quick Pickled Red Onion
- 1 red onion
- 1/4 cup vinegar, white or apple cider
- 1 pinch salt
- 1 pinch sugar
Instructions
- 1
Peel and grate the yellow or brown onion using a box grater. Peel and microplane 4-5 garlic cloves directly onto the grated onion. Finely chop the fresh coriander or parsley.
⏱️ 5 min
- 2
In a large mixing bowl, combine the 500 grams of beef mince with the grated onion, microplaned garlic, and chopped coriander. Add cumin, paprika, and salt to taste. Thoroughly mix all ingredients together by hand until well combined. Divide the mince mixture into 8 equal portions.
⏱️ 5 min
- 3
Take 4 Turkish-style pita bread and cut each pita bread in half. Gently open up each pita half to expose the inner pocket.
⏱️ 2 min
- 4
Take one portion of the mince mixture and form it into a small log shape. Carefully insert the log of mince into the pocket of a pita half. Press the mince down into the pocket and spread it evenly, ensuring the meat goes all the way to the edges. Repeat for all 8 pita halves.
⏱️ 8 min
- 5
Heat a frying pan or skillet over medium heat and add a little oil to lightly coat the bottom. Once hot, place the stuffed pita halves into the pan. Cook on each side until golden brown and crispy, and the mince filling is cooked through, flipping as needed.
⏱️ 15 min
- 6
While the pita is cooking, prepare the sauce. In a small bowl, combine 1/2 cup Greek yogurt and 2 tablespoons tahini. Add 1/4 teaspoon sweet paprika, 2 microplaned garlic cloves, a tiny pinch of salt, and the juice from 1/2 lemon. Stir all ingredients together until smooth and creamy.
⏱️ 3 min
- 7
For the quick pickled red onion, thinly slice 1 red onion. Place the sliced red onion in a small bowl. Pour about 1/4 cup vinegar over the onions. Add a pinch of salt and a pinch of sugar. Massage the onions with your hands to combine and help them soften and absorb the pickling liquid.
⏱️ 2 min
- 8
Once the stuffed pitas are cooked, serve them immediately. Squeeze fresh lemon juice over the cooked pita halves. Serve with the creamy garlic tahini sauce and the quick pickled red onions on the side.
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Pita (Arayes Inspired)
For the Stuffed Pita
- 500 grams beef mince
- 1 onion, yellow or brown
- 4 garlic cloves, approximately
- 1 bunch fresh coriander, or parsley, finely chopped
- 1 teaspoon cumin, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 4 Turkish-style pita bread, thicker pita recommended
- 2 tablespoons oil, for cooking, as needed
- 1 lemon, for serving
For the Creamy Garlic Tahini Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 1/4 teaspoon sweet paprika, a little bit
- 2 garlic cloves, approximately, microplaned
- 1/8 teaspoon salt, a tiny pinch
- 1/2 lemon juice, from 1/2 lemon
For the Quick Pickled Red Onion
- 1 red onion
- 1/4 cup vinegar, white or apple cider
- 1 pinch salt
- 1 pinch sugar
Instructions
- 1
Peel and grate the yellow or brown onion using a box grater. Peel and microplane 4-5 garlic cloves directly onto the grated onion. Finely chop the fresh coriander or parsley.
⏱️ 5 min - 2
In a large mixing bowl, combine the 500 grams of beef mince with the grated onion, microplaned garlic, and chopped coriander. Add cumin, paprika, and salt to taste. Thoroughly mix all ingredients together by hand until well combined. Divide the mince mixture into 8 equal portions.
⏱️ 5 min - 3
Take 4 Turkish-style pita bread and cut each pita bread in half. Gently open up each pita half to expose the inner pocket.
⏱️ 2 min - 4
Take one portion of the mince mixture and form it into a small log shape. Carefully insert the log of mince into the pocket of a pita half. Press the mince down into the pocket and spread it evenly, ensuring the meat goes all the way to the edges. Repeat for all 8 pita halves.
⏱️ 8 min - 5
Heat a frying pan or skillet over medium heat and add a little oil to lightly coat the bottom. Once hot, place the stuffed pita halves into the pan. Cook on each side until golden brown and crispy, and the mince filling is cooked through, flipping as needed.
⏱️ 15 min - 6
While the pita is cooking, prepare the sauce. In a small bowl, combine 1/2 cup Greek yogurt and 2 tablespoons tahini. Add 1/4 teaspoon sweet paprika, 2 microplaned garlic cloves, a tiny pinch of salt, and the juice from 1/2 lemon. Stir all ingredients together until smooth and creamy.
⏱️ 3 min - 7
For the quick pickled red onion, thinly slice 1 red onion. Place the sliced red onion in a small bowl. Pour about 1/4 cup vinegar over the onions. Add a pinch of salt and a pinch of sugar. Massage the onions with your hands to combine and help them soften and absorb the pickling liquid.
⏱️ 2 min - 8
Once the stuffed pitas are cooked, serve them immediately. Squeeze fresh lemon juice over the cooked pita halves. Serve with the creamy garlic tahini sauce and the quick pickled red onions on the side.