TURKEY ARAYES

Try these crispy, golden Turkey Arayes. Packed with lean, high-protein ground turkey and deeply seasoned with aromatic cumin, coriander, and savory tomato paste, this dish packs a massive nutritional punch without sacrificing flavor. These pitas feel like a treat, but are packed with nutrition.

TURKEY ARAYES

SERVINGS: 4 SERVINGS OF 2 STUFFED HALVES
PREP TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS

TURKEY FILLING

• 1 lb of ground turkey meat

• About 1 tablespoon of olive oil

• ½ red onion

• 2 cloves of garlic (shredded)

• 2 cloves of garlic

• 2 tbsp tomato paste

• ¼ cilantro

• 1 teaspoon of cumin

• 1 teaspoon of paprika

• 1 teaspoon coriander

• 1 teaspoon of salt (plus extra to season)

• ½ tsp black pepper

• 4 pita pockets

yogurt tahini sauce

• ½ cup non-fat Greek yogurt

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 garlic clove

• 1 tbsp cilanto

• Pinch of salt

INSTRUCTIONS

Make the Yogurt Sauce

Combine non-fat yogurt, tahini, lemon juice, minced garlic, chopped cilantro, and salt in a small bowl. Whisk until smooth. Cover and place in the refrigerator to chill.

Sauté the Mushrooms

In a separate pan, heat over medium heat and, once hot, add about 1 tablespoon of olive oil. Add the minced mushrooms and sauté until fully cooked (about 5-8 minutes).

Prepare the Turkey Mixture

Place the ground turkey in a large mixing bowl. Add the grated red onion, minced garlic, tomato paste, chopped cilantro, and olive oil. Sprinkle in the cumin, coriander, smoked paprika, salt, and black pepper. Mix gently with your hands or a fork until fully combined.

Stuff the Pitas

Cut each pita bread in half to create two pockets. Divide the turkey mixture into 8 equal portions. Stuff each pita half with the meat mixture, pressing gently so the filling spreads in a thin, even layer all the way to the edges.

Cook the Arayes

Preheat a large cast-iron skillet or grill pan over medium heat. Brush the outside of each stuffed pita lightly with olive oil. Place the arayes meat-side down first and cook for 3 to 4 minutes until a brown crust forms. Stand the pitas on their edges and press gently, cooking for 1 to 2 minutes per side until the pita is golden and crispy and the turkey filling is completely cooked through.

Serve and Enjoy!

Cut the cooked arayes into smaller triangles if desired. Serve warm with the chilled non-fat yogurt tahini sauce.