Prep Time: 15 min
Total Time: 35 min
Yield: 4
Arayes are Lebanese pita pockets stuffed with ground lamb, beef, or a mix, combined with onions, fresh herbs, and spices. They’re typically cooked on the stovetop, grilled, or baked until the bread is golden and crispy and the meat is cooked through.
Similar to Egyptian Hawashi, Arayes have many variations with different herbs and spices. While mint isn’t common, I love it paired with lamb.
Tahini sauce is a perfect, easy accompaniment, but garlic sauce works well too.
You can refrigerate Arayes for up to three days or freeze them uncooked for up to three months.
Arayes
500 grams Ground lamb
1/2 cup Red Onion (finley chopped)
3 cloves Garlic (minced)
1/4 cup Parsley (finely chopped)
1/4 cup Cilantro (finely chopped)
2 tablespoons Mint (finely chopped)
2 teaspoons Paprika
1 teaspoon Cumin Powder
1 teaspoon Coriander
1 teaspoon Chili Flakes
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
6 Mini Pita
2 tablespoons Vegetable Oil
Tahini Sauce
4 tablespoons Tahini
4 tablespoons Water
1 1/2 tablespoons Lemon Juice
1 clove Garlic (minced)
Salt & black pepper to taste
Arayes
In a large bowl combine together the lamb, onion, garlic, chopped herbs and spices. Use your hands for mixing and make sure all the ingredients are combined together.
Cut the mini pitas in half. Place about two tablespoons of the mixture inside each pita and gently press the mixture down with your hand. Repeat with the remaining mixture and pitas and cut the stuffed pitas in half.
Heat up the oil in a cast iron skillet over medium heat. Cook the stuffed pitas on all sides for about 20 minutes or until lamb is cooked through (the temperature should reach 165°F).
If the meat was not cooked yet after browning every side of the Arayes, you can finish them by cooking in a 400°F oven for about 5 to 6 minutes.
Meanwhile, to make the tahini sauce add all the ingredients together in a small bow. Whisk until smooth and add more water if necessarily.
Serve the Arayes with tahini sauce and enjoy.
