Arayes

Arayes

• 1 lb ground lamb
• 1/2 onion (grated and drained)
• 1/4 cup parsley (chopped)
• 1/4 cup cilantro (chopped)
• 3 cloves garlic (grated)
• 1 tsp baharat
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 tsp allspice
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 4-5 pita
• Olive oil, for cooking

Sauce

• 1/2 cup Greek yogurt
• 2 tbsp parsley (chopped)
• 2 tbsp cilantro (chopped)
• 2 tbsp lemon juice
• 1/4 cup tahini
• 1 tsp baharat
• 2 cloves garlic (grated)
• 1 tbsp olive oil
• Salt and pepper, to taste

Directions

• Grate the onion and squeeze out the liquid using a clean kitchen towel.
• Combine the onion, grated garlic, parsley, cilantro, spices, and olive oil in a bowl.
• Thoroughly incorporate the mixture with the lamb.
• Cut the pita in half, stuff with the lamb, and drizzle generously with olive oil.
• Heat a heavy-bottom pan on medium and sear the arayes meat-side down for 1-2 minutes until it gets a nice crust, then toast the pita sides until golden brown and crisp.
• Place in an oven set at 350°F until cooked through (10-15 minutes). Meat should register around 155°F.
• Make the sauce by combining all sauce ingredients, adjusting for personal taste.
• Serve the arayes with the sauce and enjoy.

Lebanese lamb-stuffed pita. From Derek Chen on Instagram.