Lamb Arayes
Yield
8
arayesTotal time
1
hourIngredients
4-5 pitas
2 lb ground lamb
1 onion, grated and drained
2 tbsp chopped parsley
2 tbsp chopped cilantro
4 garlic cloves, grated
1 Tbsp olive oil + more for cooking
- Spice Mix
3 tsp salt
2 tsp paprika
1 tsp cumin
1 tsp corriander
1/2 tsp black pepper
1/4 tsp cinnamon
- Dipping sauce
1 cup Greek yogurt
1 grated garlic clove
1 tbsp lemon juice
1 tbsp harissa
1/2 tsp salt
black pepper, to taste
Directions
- Heat the oven to 350°F.
- In a large bowl, combine the onion, parsley, cilantro, garlic, 1 Tbsp of olive oil, and the spice mix. Mix well. Add in the ground lamb and mix until everything is well incorporated.
- Slice each pita in half, then gently open to form pockets. Stuff each pocket with an even layer of the lamb mixture, pressing gently to distribute the filling. Repeat until all the meat is used.
- Heat a bit of oil in a pan over medium heat. Add the pita, meat side down, and cook until browned, about 2 minutes. Flip and cook for another 30–45 seconds per side, until the pita is golden and crisp.
- Line a baking tray with foil, then lay out each stuffed pita. Bake at 350°F for 20 minutes, flipping halfway through.
- In the meantime, prepare the dipping sauce.
- Once the arayes are done, serve immediately with the sauce on the side.