Turkey Ara'yes
Middle Eastern Turkey-Stuffed Pitas
César Pérez
•
May 27, 2025
Ara’yes are meat-stuffed pitas originating from Palestine, Lebanon, Syria, and Jordan. They’re traditionally prepared with lamb, beef, or a combination of the two, and seasoned heavily with warm spices. After a quick marinade in the fridge, you fill the pita with the mixture, smash it, then grill the bread on both sides to create a crispy exterior and a savory, juicy filling. This turkey variation is a lighter but equally satisfying version of the classic, with a well-spiced mix that stays true to the dish’s roots. A bright, fresh, and slightly smoky yogurt dipping sauce rounds it all out.
Ingredients (21)
Ingredients (21)
Ara'yes
Yogurt Dipping Sauce
Instructions
In a large bowl, combine ground turkey (1 lb), onion (1), garlic (5), salt (2 tsp), pepper (½ tsp), harissa (1 tsp), paprika (½ tsp), cumin (¼ tsp), tomato paste (2 Tbsp), parsley (¼ cup), baharat, and extra virgin olive oil (1 Tbsp). Mix well. Cover and refrigerate for at least an hour and up to overnight.
Fill the pita pockets with 2 tablespoons of turkey mixture, pressing down ensuring that the meat is evenly distributed. Lightly brush with olive oil.
Heat a grill pan over medium heat and brush with olive oil. Once hot, cook the ara’yes 5 to 7 minutes per side, until crispy and golden brown. Use a digital thermometer to check the temperature—it should be 165 °F.
For the yogurt dipping sauce, combine all of the ingredients in a bowl and serve cold alongside your hot or room temperature ara’yes (you can serve them either way).
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