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Middle Eastern·Main

Spiced Lamb Arayes

Arayes, which translates to 'bride and groom,' is the perfect marriage of crispy, pan-fried pita bread and a savory, aromatic meat filling. This Middle Eastern classic features ground lamb seasoned with a warm blend of spices like cumin, coriander, and allspice, balanced by a cool and creamy tahini yogurt dipping sauce.

Prep

20m

Cook

15m

Total

95m

Serves

4

Method

  1. 01

    In a large bowl, combine the ground lamb with smoked paprika, cumin, coriander, allspice, cayenne, salt, black pepper, chopped parsley, minced garlic, and the grated onion (including the juice). Mix thoroughly until evenly combined, preferably using a fork to keep the meat light.

    Step 1
    Watch · 0:25
  2. 02

    Cover the meat mixture and refrigerate for at least one hour, or up to overnight, to allow the flavors to meld and the mixture to firm up.

    Step 2
    Watch · 1:44
  3. 03

    Prepare the sauce by mixing tahini, lemon juice, and a splash of water in a small bowl. Microwave for 30 seconds to thin it out, then whisk into the Greek yogurt. Season with a touch of garlic, cayenne, and salt. Refrigerate until needed.

    Step 3
    Watch · 2:04
  4. 04

    Cut the pita breads in half to create pockets. Carefully stuff each half with about one-quarter of the lamb mixture, pressing and spreading the meat into an even, thin layer that reaches the edges. If the pita is stiff, warm it briefly in a dry pan to soften before stuffing.

    Step 4
    Watch · 3:38
  5. 05

    Heat a generous amount of olive oil in a skillet over medium heat. Place the stuffed pitas in the pan and fry for 3 to 4 minutes per side. The goal is a deep golden-brown, crispy exterior and fully cooked meat inside. Adjust the heat as needed to ensure the meat cooks through without burning the bread.

    Step 5
    Watch · 4:43
  6. 06

    Transfer the cooked arayes to a paper-towel-lined plate or keep warm in a low oven if cooking in batches. Serve hot with the tahini yogurt sauce and fresh lemon wedges.

    Step 6
    Watch · 6:21

From Chef John

  • “The less time my hot sweaty fingers are touching the meat the better.”
  • “I'll do the jokes.”
  • “You are after all the Judy Bloom of this bride and groom.”