Description

Crispy Pan-Fried Pita Pockets Stuffed with Spiced Meat and Served with a Light, Creamy Tahini Yogurt Sauce

Ingredients

For the Arayes:

5 pita breads (6″ thin pocket-style), halved

Olive oil spray or olive oil for brushing

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)

1 1/4 tsp kosher salt

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

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Instructions

Prepare the Filling:
In a bowl, mix grated onion, ground meat, garlic, parsley, coriander, cumin, paprika, allspice, cayenne, and salt. Mix thoroughly by hand.

Shape and Stuff:
Divide meat into 10 equal portions (55–60g each). Flatten into thin semi-circles. Open each pita half and stuff with the spiced meat, spreading evenly to the edges.

Cook the Arayes:
Lightly spray or brush both sides of stuffed pitas with olive oil. Pan-fry over medium-high heat for 2 minutes per side, until golden and crispy. Cook in batches of 2–3. Keep cooked Arayes warm in a 120°F (50°C) oven.

Make the Sauce:
In a bowl, combine yogurt, tahini, lemon juice, garlic, and salt. Microwave for 15 seconds, then whisk until light and creamy.

Serve:
Pile up crispy Arayes and serve with the whipped tahini yogurt sauce. Serve whole or cut into halves.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course