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