Arayes are Lebanese meat stuffed pitas. The stuffing is ground lamb or beef or a mix of both, combined with onion, fresh herbs and spices.
Arayes are usually cooked on a stove top, grilled or baked in a hot oven until the bread is golden and crispy, and the meat cooked through. Egyptian Hawashi is also very similar to Arayes.
There are many different versions of Arayes with various herbs and spices. Mint is not very common to use for this recipe but I love the combination with lamb.
Tahini sauce is an amazing pair for Arayes and it's very easy to make. You can also serve it with garlic sauce instead.
You can keep the Array in fridge for up to three days or you can freeze them uncooked for up to three months.
Arayes With Tahini Sauce 6 Steps
In a large bowl, combine together the lamb, onion, garlic, chopped herbs and spices. Use your hands for mixing and make sure all the ingredients are combined together.
Cut the mini pitas in half. Place about two tablespoons of the mixture inside each pita and gently press the mixture down with your hand. Repeat with the remaining mixture and pitas and cut the stuffed pitas in half.
Heat up the oil in a cast iron skillet over medium heat. Cook the stuffed pitas on all sides for about 20 minutes or until lamb is cooked through (the temperature should reach 165°F).
If the meat was not cooked yet after browning every side of the Arayes, you can finish them by cooking in a 400°F oven for about 5 to 6 minutes.
Meanwhile, to make the tahini sauce add all the ingredients together in a small bowl. Whisk until smooth and add more water if necessary.
Serve the Arayes with tahini sauce and enjoy.