Crispy Lamb Arayes with Whipped Tahini Yogurt Sauce Recipe
Arayes are delicious Middle Eastern stuffed pita pockets filled with a spiced lamb or beef mixture, pan-fried until golden and crispy. Paired with a creamy whipped tahini yogurt sauce, this recipe offers a flavorful and satisfying appetizer or snack that’s quick to prepare and perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 Arayes (5 pita breads halved) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Scale
For the Spiced Meat Filling:
- 500g (1 lb) lamb or beef mince
- 1/2 brown onion, grated
- 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
- 3/4 tsp ground allspice
- 1/2 tsp cayenne pepper (optional for heat)
- 1 1/4 tsp kosher salt
For the Pitas:
- 5 pita breads (6” thin pocket-style), halved
- Olive oil spray or olive oil for brushing
For the Whipped Tahini Yogurt Sauce:
- 1 cup plain yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1/2 tsp kosher salt
Instructions
- Make the Filling: Grate the half brown onion into a mixing bowl. Add the lamb or beef mince, finely grated garlic cloves, parsley if using, ground coriander, cumin, smoked paprika, ground allspice, cayenne pepper if desired, and kosher salt. Mix thoroughly with your hands until well combined and evenly distributed.
- Portion and Shape: Divide the meat mixture into 10 equal portions, each approximately 55-60 grams. Flatten each portion into a thin semi-circle shape that matches the size of the halved pita bread to ensure even filling.
- Stuff the Pitas: Carefully open each pita half to create a pocket. If they are stiff or difficult to open, microwave them for about 15 seconds to soften. Stuff each pita half with one flattened meat portion, pressing the meat evenly to the edges inside the pocket to avoid gaps.
- Cook the Arayes: Lightly spray or brush both sides of each stuffed pita with olive oil. Heat a pan over medium-high heat and pan-fry 2 to 3 stuffed pitas at a time for about 2 minutes on each side, or until the bread is golden brown, crispy, and the meat is cooked through.
- Keep Warm: As you finish cooking batches, place the cooked Arayes on a wire rack inside a low oven set to 50°C (120°F) to keep warm and maintain crispness while you finish the rest.
- Make the Sauce: In a bowl, combine plain yogurt, tahini, lemon juice, finely grated garlic, and kosher salt. Microwave the mixture for 15 seconds to slightly warm it, then whisk vigorously until it becomes light, creamy, and similar in texture to whipped yogurt.
- Serve: Arrange the crispy Arayes on a serving plate. Serve warm with the whipped tahini yogurt sauce on the side. Optionally cut the stuffed pitas in halves for easier handling.
Notes
- Microwaving the pita briefly helps soften them, making stuffing easier and preventing breakage.
- Adjust the amount of cayenne pepper in the meat mixture according to your preferred spice level.
- Cooking in batches ensures even frying and helps maintain the oil temperature.
- Keeping cooked Arayes warm in a low oven preserves the crispy texture without drying them out.
- The whipped tahini yogurt sauce can be made ahead and refrigerated; whisk again before serving if it thickens.
- Using lean mince can reduce excess oil during frying but might yield slightly less juicy filling.
Keywords: Arayes, stuffed pita, Middle Eastern recipe, pan-fried meat pita, lamb pita, beef pita, tahini yogurt sauce, easy appetizers
