Ingredients
- For the Meat Filling:
- ½ brown onion (grated)
- 500g (1 lb) lamb or beef mince (ground meat)
- 2 garlic cloves (finely grated)
- 1 tablespoon finely chopped parsley (optional)
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika (or plain paprika)
- ¾ teaspoon ground allspice (or mixed spice)
- ½ teaspoon cayenne pepper (optional, adjust for spice level)
- 1 ¼ teaspoons cooking/kosher salt
- For the Whipped Tahini Yogurt Sauce:
- 1 cup plain yogurt
- 2 tablespoons tahini (or Chinese sesame paste)
- 1 tablespoon lemon juice
- 1 garlic clove (finely grated)
- ½ teaspoon cooking/kosher salt
- For the Pita:
- 5 pita bread (the thin pocket type, ~15cm/6″ diameter, cut in half)
- Olive oil spray (or brush with olive oil)
Instructions
- Prepare the Meat Filling: Grate the onion into a bowl (use a standard box grater). The juices from the onion are important, so include them. Add the minced lamb (or beef), garlic, parsley (if using), and all the spices to the grated onion. Mix well by hand until combined.
- Stuff the Pitas: Divide the meat mixture into 10 portions (about 55-60g/1/4 cup per portion). Flatten each portion into a semi-circle shape slightly smaller than the pita bread half. Gently open each pita pocket and stuff the meat inside. Press the pita down to spread the filling evenly and seal the edges.
- Cooking Arayes: Preheat your oven to 50°C/120°F and place a rack on a tray to keep the cooked Arayes warm. Heat a large frying pan over medium-high heat. Spray both sides of the pitas with olive oil. Cook the pitas in the pan, 2 or 3 at a time (depending on the size of your pan), for about 2 minutes on each side, pressing down lightly with a spatula to ensure they cook evenly and become golden and crispy.
- Keep Warm: Once cooked, transfer the Arayes onto the rack in the oven to keep warm while you cook the remaining pitas.
- Make the Whipped Tahini Sauce: In a heatproof bowl, combine the yogurt, tahini, lemon juice, garlic, and salt. Microwave for 15 seconds on high, then whisk to combine until it resembles soft whipped cream. Serve the sauce slightly warm or at room temperature.
- Serve: Once all Arayes are cooked, pile them onto a platter. Optionally, cut them in half to serve. Serve with the whipped tahini yogurt sauce on the side.
Notes
- Pita Bread: Use thin pita pockets that can be opened for stuffing. Thicker pita works too but takes a little longer to cook.
- Meat: Lamb is the traditional choice in the Middle East, but beef works just as well.
- Spicy Level: Adjust the cayenne pepper for a milder or spicier kick.
- Tahini: Use hulled tahini for a milder flavor, and Chinese sesame paste as a substitute if you have it on hand.
- Serving Size: 3 pita halves are a satisfying meal with a side salad, though hearty appetites may want more!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Frying
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 pita half
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
