Ingredients

5 pita bread (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack), cut in half

Olive oil spray (or brush with olive oil)

1/2 brown onion

500g (1 lb) 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 (sub plain paprika)

3/4 tsp ground allspice (sub mixed spice)

1/2 tsp cayenne pepper (reduce or omit for less spicy)

1 1/4 tsp cooking/kosher salt

1 cup plain yogurt

2 tbsp tahini (or Chinese sesame paste)

1 tbsp lemon juice

1 garlic clove, finely grated

1/2 tsp cooking/kosher salt

Instructions

Step 1: Grate the half brown onion into a bowl using a box grater to capture all the juices.

Step 2: Add lamb or beef mince, finely grated garlic cloves, parsley (if using), ground coriander, cumin, smoked paprika, allspice, cayenne pepper, and salt to the bowl with grated onion. Mix well with your hands until fully combined.

Step 3: Divide the meat mixture into 10 equal portions (about 55 to 60g or 1/4 cup each). Flatten each portion into a semi-circle shape slightly smaller than the pita half.

Step 4: Gently open each pita half and place the flattened meat mix inside. Close and press down gently to spread the meat evenly to the edges. If the pita tears, handle it gently or consider warming the bread slightly.

Step 5: Preheat your oven to 50°C (120°F) and place a rack on a tray to keep cooked arayes warm.

Step 6: Heat a large frying pan over medium-high heat. Spray or brush both sides of each stuffed pita with olive oil. Cook 2 to 3 arayes at a time, for about 2 minutes per side, pressing lightly with a spatula until golden and crispy.

Step 7: Transfer cooked arayes to the oven rack to keep warm while you cook the remaining pieces.

Step 8: For the whipped tahini sauce, combine yogurt, tahini, lemon juice, grated garlic, and salt in a heatproof bowl. Microwave for 15 seconds on high, then whisk well until it reaches a soft whipped cream consistency. Use warm or at room temperature.

Step 9: Serve arayes whole or cut in half, piled on a platter with whipped tahini sauce on the side. Enjoy!

Tips & Variations

To prevent pita tearing, warm the pita slightly before stuffing or handle gently while opening.

Use a sandwich press for even quicker and more uniform cooking.

Substitute lamb with beef mince or a mix for different flavor profiles.

Adjust cayenne pepper to control the spice level according to your taste.

Add chopped fresh mint or sumac to the meat mixture for an extra layer of flavor.

Storage

Store leftover cooked arayes in an airtight container in the fridge for up to 2 days. Reheat them in a hot oven or a pan to restore crispiness rather than microwaving, which can make the pita soggy. Meat mixture can also be prepared in advance and stored in the fridge for up to 24 hours before stuffing and cooking.

FAQs

Can I use other types of bread instead of pita?

Traditional arayes use thin pocket pita for the perfect balance of crispiness and filling. However, you can experiment with flatbreads or sandwich rolls, but cooking times and texture may vary.

Is it necessary to use lamb or can I use beef?

Lamb is preferred for its rich flavor in arayes, but beef mince works equally well and is a great alternative if you prefer a milder taste or don’t have lamb available.