Stuffed Pita (Arayes)

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.