Description
- Tips: Use a fattier grind (80/20) for juicier filling; grate onion & tomato so the mix isn’t chunky; don’t overstuff to avoid undercooked centers.
- Variations: Lamb (traditional), chicken, or vegetarian (mushrooms + chickpeas). Add mozzarella for cheesy arayes, or make mini pitas for appetizers.
- Serve with: Lemon & mint, labneh or tahini dip, tabbouleh, or a crisp cucumber salad.
- Storage: Refrigerate up to 3 days. Reheat at 350°F (175°C) for 10–12 minutes. Freeze uncooked stuffed pitas up to 3 months; cook from frozen.
- Common mistakes: Using thick pita (tears), skipping oil (dry bread), or not flipping (uneven browning).
