Lebanese Lamb Pita

Tender, spiced ground lamb stuffed into pita pockets, seared in a cast iron skillet, then finished in the oven until golden and crisp, served with a tahini drizzle.

Why You'll Love This Recipe

The stuffed pita gets seared in a hot skillet for a crisp crust, then finished in the oven so the lamb cooks through without drying out. The tahini sauce is just tahini, water, lemon juice, and garlic whisked smooth, spooned on right before serving.

Tips and Tricks

• Use fresh herbs for a vibrant, fresh flavor boost.
• Don't overfill the pita to avoid spillage during cooking.
• A cast iron skillet gives a better sear, but any heavy pan works.

Variations

• Swap ground lamb for ground beef or turkey for a leaner option.
• Add finely chopped green chili for extra heat.
• Serve with pickled vegetables for a tangy contrast.

Substitutions

• Olive oil can replace avocado oil for cooking.
• Use store-bought tahini sauce if short on time.
• Gluten-free pita breads can be used for dietary needs.

Best Served With

• Fresh cucumber and tomato salad
• Pickled turnips or radishes
• Crispy fries or roasted potatoes
• Mint tea or light red wine

How to Store Leftovers

• Store leftover arayes in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to keep the crust crispy. Tahini sauce can be stored separately for up to 3 days.

Common Questions

Lebanese Lamb Pita

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Tender, spiced ground lamb stuffed into crispy pita pockets and baked to golden perfection, served with a creamy tahini drizzle.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course, Sandwiches

Cuisine: Lebanese, Mediterranean

Calories: 2947

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the arayes:

• 1 lb ground lamb
• ½ cup red onion finely chopped
• 3 garlic cloves minced
• ¼ cup parsley finely chopped
• ¼ cup cilantro finely chopped
• ¼ cup mint finely chopped
• 2 teaspoon paprika
• 2 teaspoon ground cumin
• 2 teaspoon coriander
• 1 teaspoon chili flakes
• 2 teaspoon salt
• 1 teaspoon black pepper

For the pita:

• 6 pita breads
• 2 tablespoon avocado oil

For the tahini sauce:

• 4 tablespoon tahini
• 4 tablespoon water
• 1 ½ tablespoon lemon juice
• 1 garlic clove minced
• Salt and black pepper to taste

Equipment

• Mixing bowl
• Baking Sheet
• Cast iron skillet or heavy pan

Method

 

1. Preheat oven to 400°F. Meanwhile, combine all arayes ingredients in a mixing bowl.
2. Cut pita breads in half and stuff each with the meat mixture. Slice each half again to make 4 pieces per pita.
3. Heat cast iron skillet over medium heat and add avocado oil. Cook arayes on the first side for 5-6 minutes until golden.
4. Flip and cook the other side for 5 minutes more. Transfer skillet or arayes to the oven and bake for 8 minutes.
5. While arayes bake, whisk together all tahini sauce ingredients until smooth.
6. Serve arayes hot, drizzled generously with tahini sauce.

Nutrition

Calories: 2947kcalCarbohydrates: 223gProtein: 127gFat: 173gSaturated Fat: 55gPolyunsaturated Fat: 29gMonounsaturated Fat: 77gCholesterol: 346mgSodium: 5174mgPotassium: 2438mgFiber: 18gSugar: 5gVitamin A: 4683IUVitamin C: 47mgCalcium: 639mgIron: 21mg

Notes

Storage: Leftovers keep in the fridge in an airtight container for 2-3 days. Reheat in a hot oven or air fryer to bring the pita back to crisp, the microwave will make it soggy. The tahini sauce keeps separately in the fridge for about a week, it may thicken, so whisk in a splash of water before serving.

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