Arayes with Lamb and Herb Filling Recipe

Introduction

Arayes are delicious Middle Eastern pita sandwiches filled with spiced ground lamb and herbs, then seared and baked to perfection. This recipe offers a flavorful and satisfying dish that’s perfect for sharing as a snack or a meal.

Ingredients

• ½ cup chopped yellow onion
• 2 cloves garlic, smashed
• ½ cup packed flat-leaf parsley
• ½ cup packed cilantro
• 1 pound ground lamb
• 1 tablespoon paprika
• 1 tablespoon coriander
• 2 teaspoons cumin
• ¼ teaspoon cayenne
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 4 pitas
• ¼ cup olive oil
• Tahini, for serving
• Hot sauce, as needed for serving

Instructions

1. Step 1: In a food processor fitted with the blade attachment, combine the chopped onion, smashed garlic, parsley, and cilantro. Pulse until the onion and herbs are finely minced.
2. Step 2: In a large bowl, use your hands to mix the ground lamb with the minced onion and herb mixture. Add paprika, coriander, cumin, cayenne, and season with salt and pepper. Cover and refrigerate for at least one hour or up to a day to let the flavors meld.
3. Step 3: Preheat your oven to 400ºF (200ºC). Cut each pita in half widthwise, resulting in 8 pieces total. Divide the meat mixture into 4 equal portions and spread each portion evenly onto one side of each pita half. Fold the pita over the filling, then cut each into halves again for easier handling.
4. Step 4: Heat a large cast iron skillet or any oven-safe pan over medium heat. Add the olive oil and let it warm through. Place the arayes in the pan with the meat side down and sear until golden brown, about 3 minutes. Flip and sear the other meat side for another 3 minutes.
5. Step 5: Turn the pita side down and transfer the skillet to the preheated oven (or place the arayes on a baking sheet if your skillet is not oven-safe). Bake until the lamb is fully cooked, roughly 8 minutes.
6. Step 6: Serve warm with tahini and your favorite hot sauce for dipping.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper.
• Try using ground beef or a mix of beef and lamb for a different taste profile.
• Adding finely chopped mint to the herb mixture can brighten the flavor.
• If you prefer, grill the arayes instead of pan-searing for a smoky finish.

Storage

Store leftover arayes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet or oven until heated through, avoiding the microwave to keep the pita crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meat mixture ahead of time?

Yes, the meat mixture can be prepared and refrigerated for up to one day before assembling and cooking the arayes. This allows the flavors to develop even more.

What can I serve as an alternative to tahini?

If you don’t have tahini, plain yogurt or a garlic sauce makes a great dip that complements the spiced lamb nicely.

Arayes with Lamb and Herb Filling Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Arayes are delicious Middle Eastern pita sandwiches stuffed with a spiced ground lamb mixture, seared to a golden brown and finished in the oven. This recipe combines fresh herbs and warm spices for a flavorful meat filling, perfect for a satisfying lunch or dinner served with tahini and hot sauce.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 29 minutes
• Yield: 8 pieces 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Meat Mixture

• ½ cup chopped yellow onion
• 2 cloves garlic, smashed
• ½ cup packed flat-leaf parsley
• ½ cup packed cilantro
• 1 pound ground lamb
• 1 tablespoon paprika
• 1 tablespoon coriander
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper
• Kosher salt, as needed
• Freshly ground black pepper, as needed

Other Ingredients

• 4 pitas
• ¼ cup olive oil
• Tahini, for serving
• Hot sauce, as needed for serving

Instructions

1. Prepare the Meat Mixture: Add the chopped onion, smashed garlic, parsley, and cilantro to a food processor fitted with a blade attachment. Pulse the mixture until finely minced.
2. Combine Lamb and Herbs: In a large bowl, use your hands to thoroughly combine the ground lamb with the minced onion and herb mixture. Add paprika, coriander, cumin, cayenne, salt, and black pepper. Mix well. Cover the mixture and refrigerate for at least 1 hour or up to 24 hours to let the flavors meld.
3. Preheat the Oven and Prep Pitas: Preheat your oven to 400ºF (200ºC). Cut each pita bread in half widthwise, resulting in 8 pieces total. Divide the lamb mixture into 4 equal portions and spread each evenly on one side of the pita halves. Close the pita halves and cut each again in half, maintaining 8 stuffed pieces.
4. Sear the Arayes: Heat a large oven-safe skillet, preferably cast iron, over medium heat. Pour in the olive oil and heat until shimmering. Place the arayes in the pan with the meat side down and sear for about 3 minutes or until golden brown. Flip and sear the meat side of the other side for another 3 minutes.
5. Finish Cooking in the Oven: After searing, arrange the pitas flat in the skillet or transfer to a baking sheet if needed. Place the skillet or baking sheet in the preheated oven and bake for about 8 minutes, or until the lamb is cooked through and the pita is crispy.
6. Serve: Spoon tahini into small serving bowls and serve alongside the arayes with hot sauce on the side for extra heat as desired.

Notes

• Ensure the lamb mixture is well seasoned and mixed to keep the filling flavorful and moist.
• Refrigerating the meat mixture allows the flavors to develop better, but you can cook immediately if short on time.
• Use a cast iron skillet for the best sear and even oven finish.
• Serve the arayes hot for the best texture and taste.
• Adjust cayenne pepper amount for milder or spicier arayes.

Keywords: Arayes, Middle Eastern Lamb Pita, Lamb Sandwich, Spiced Lamb, Tahini, Mediterranean Recipe