Arayes – Lebanese Meat-Stuffed Crispy Pita

30 min10 pita halves

Pita bread pockets stuffed with raw spiced lamb or beef kofta, pan-fried until crispy; served with whipped tahini yogurt sauce.

prepPreheat oven to 50°C / 120°F
prepPlace a rack on a tray (to keep cooked arayes warm)
1/2 brown onion, grated	Mix meat filling	Divide into 10 portions, shape into semi-circles	Stuff pita halves with meat, press to flatten	Spray both sides with oil	Pan fry 2–3 pieces, 2 min per side until crispy	Keep warm in oven on rack	Serve arayes with tahini sauce
500 g lamb or beef mince (ground meat)
2 garlic cloves, finely grated
1 tbsp finely chopped parsley (optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp ground allspice
1/2 tsp cayenne pepper
1 1/4 tsp cooking/kosher salt
5 pita bread, thin pocket type, ~15 cm diameter, cut in half
olive oil spray (or brush with olive oil)
240 ml plain yogurt	Whisk tahini sauce ingredients	Microwave 15 sec, whisk until aerated
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, finely grated
1/2 tsp cooking/kosher salt

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