Ingredients
Marinade
- 1 medium red onion, halved and thinly sliced into half moons
- 1 medium lemon, juiced
- 2 Tbsp chopped fresh parsley
- 1 tsp sumac
- ½ tsp kosher salt
Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ English cucumber (or 1 Persian cucumber), finely grated
- 2 small cloves garlic, grated
- 1 Tbsp extra virgin olive oil
- ½ tsp kosher salt
Lamb Filling
- 1 lb ground lamb
- ½ medium sweet onion, grated
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh cilantro
- 1½ tsp baharat spice blend
- 1 tsp kosher salt
- 1 tsp sumac
- ½ tsp freshly ground black pepper
- ½ tsp sweet paprika
Assembly
- 2 Tbsp extra virgin olive oil (for brushing on arayes)
- 4 Israeli-style pita breads, cut in half
Instructions
- Marinate the onions: Place the sliced red onions in a small bowl. Pour the fresh lemon juice over them, then add 2 tablespoons of chopped parsley, 1 teaspoon of sumac, and ½ teaspoon of kosher salt. Stir well to evenly coat the onions and let them marinate to enhance their flavor.
- Make the yogurt sauce: In a medium bowl, combine 1 cup of plain Greek yogurt with the finely grated cucumber, 2 cloves of grated garlic, 1 tablespoon of extra virgin olive oil, and ½ teaspoon of kosher salt. Whisk all ingredients together until well blended, then refrigerate the sauce until ready to serve.
- Prepare the lamb filling: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine 1 pound of ground lamb with the grated sweet onion, ¼ cup chopped parsley, 2 tablespoons chopped cilantro, 1½ teaspoons baharat spice blend, 1 teaspoon kosher salt, 1 teaspoon sumac, ½ teaspoon ground black pepper, and ½ teaspoon sweet paprika. Mix thoroughly by hand to ensure all ingredients are evenly combined.
- Assemble the arayes: Gently open each pita pocket half and fill with approximately ⅓ cup of the prepared lamb mixture. You can adjust the filling amount depending on your desired arayes thickness, typically yielding between 6 to 8 servings. Be careful not to overstuff to avoid tearing the pita.
- Brush with olive oil: Lightly brush all sides of each assembled araye, including the exposed meat, with extra virgin olive oil. This will help achieve a crispy, golden crust during cooking.
- Cook the arayes: Heat a large skillet or grill pan over medium heat until hot. Place the pitas cut-side down so the meat contacts the pan surface. Cook for 4 to 6 minutes until the meat turns crisp and deep golden brown. Flip the arayes and cook bread-side down for 2 minutes, then flip once more to cook the other bread side for an additional 1 to 2 minutes. Transfer the cooked arayes onto a wire rack set over a rimmed baking sheet and place in the preheated oven. Bake for 10 to 12 minutes, or until the lamb is fully cooked through. Serve immediately with the chilled yogurt sauce and enjoy.
Notes
- Adjust the filling amount per pita according to your preference for thicker or thinner arayes, keeping in mind that cooking times may vary.
- The wire rack over a baking sheet helps keep the pita crispy on all sides while baking.
- You can substitute baharat spice with a blend of warm spices such as cinnamon, cumin, coriander, and black pepper if unavailable.
- Leftover yogurt sauce can be stored in the refrigerator for up to 2 days.
- For a lighter version, you could use lean ground lamb or a mix of lamb and beef.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
