Arayes

These Lamb Arayes are crispy, juicy, and packed with flavor. It’s a classic Middle Eastern recipe made with spiced ground meat stuffed into pita and pan-seared until golden. I loaded the filling with fresh herbs, warm spices, and a little feta for extra richness, then paired it with a garlic yogurt sauce for dipping. They’re simple, satisfying, and honestly addictive — especially when served hot with lemon and pickled onions on the side.

For the Lamb Filling:

1 lb ground lamb

1/2 medium yellow onion, grated

3-5 cloves garlic, grated (to taste)

2 tbsp chopped fresh parsley 

1 tbsp chopped fresh mint 

Zest of 1/2 lemon

½ cup feta cheese (optional)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp Aleppo pepper (to taste)

1/2 tsp onion powder

1/2 tsp ground coriander (optional)

1/4 tsp ground cinnamon (optional)1/4 tsp cayenne pepper (optional, for extra kick)

Salt and pepper, to taste

1 tbsp olive oil

For the Garlic Yogurt Sauce:

1 cup plain Greek yogurt

2-5 cloves garlic, grated (to taste)

Juice of ½ - 1 lemon (to taste)

Salt and black pepper, to taste

½ tbsp olive oil

Garnish: chili oil, fresh mint or parsley 

For the Assembly:

Thin pita bread (cut in half and formed into pockets)

Olive oil, for cooking

Fresh mint or parsley, for garnish

Lemon wedges, for serving

Pickled onions, for serving 

Instructions:

1. In a small bowl, mix the Greek yogurt with grated garlic, lemon juice, a drizzle of olive oil, salt, and pepper. Taste and adjust with more garlic, lemon, or salt if needed. Whisk until smooth and set aside in the fridge while you prep the lamb mixture.

2. In a large bowl, combine the ground lamb, grated onion, garlic, minced jalapeño, parsley, mint, lemon zest, cumin, smoked paprika, coriander, cinnamon, Aleppo pepper, onion powder, a big pinch of salt, and some black pepper. Mix gently with your hands until just combined – don’t overwork it.

3. Cut each pita round in half and carefully open each half to form pockets.

4. Stuff each pita half with about 1/4 cup of the lamb mixture, then press it flat so it cooks evenly. Feel free to make them as thick or thin as you like – just aim for an even layer.

5. Heat a large skillet over medium heat and drizzle in a touch of olive oil. Once hot, place the stuffed pitas in the pan. Sear for about 3–4 minutes per side, pressing gently with a spatula for even browning. Don’t forget to sear the cross-section where you stuffed the pita – just stand it up in the pan for a minute to get that edge crispy too.

6. Serve the arayes hot with garlic yogurt sauce, fresh herbs, lemon wedges, and pickled red onions. Enjoy!

Servings: 3-4

Prep Time: 20 minutes

Cook Time: 15–20 minutes