Crispy Lamb Arayes
Spiced ground lamb stuffed into warm pita and pan-fried until golden, served with whipped feta and bright pickled onions. A Lebanese street-food classic ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, finely chopped
- 4 count pita bread (6-inch rounds)
- ½ cup feta cheese, crumbled
- 2 tbsp red wine vinegar
- 1 tbsp pomegranate molasses (or lemon juice)
- ½ tsp sumac
Instructions
- 1
Mix ground lamb with half the diced red onion, parsley, salt, pepper, sumac, and 1 tbsp pomegranate molasses until just combined.
- 2
Toss remaining red onion with red wine vinegar and a pinch of salt; set aside for quick pickling.
- 3
Stuff each pita pocket generously with lamb mixture, pressing gently so it fills evenly without bursting.
- 4
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Pan-fry stuffed pitas 2–3 minutes per side until golden brown and crispy; lamb should be cooked through.
- 6
Smash feta with a fork, drizzle with olive oil, and serve alongside warm arayes with pickled onions on top.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- cutting board
- chef's knife
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