Lamb Arayes with Tahini Drizzle
Crispy pita pockets stuffed with spiced ground lamb, onion, and parsley—a Lebanese street-food favorite that's golden outside, juicy inside. Serve with tahini, lemon, and tomato for the full experience.
- Total time
- 35 min
- Servings
- 4
- Calories
- 445
- Protein
- 22g
Ingredients
- ¾ lb ground lamb
- 4 pitas pita bread (pocket style)
- ½ medium yellow onion, finely diced
- ½ cup fresh parsley, finely chopped
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- 3 tbsp olive oil
- 1 unit salt and black pepper to taste
- 1 unit tahini, lemon wedges, and diced tomato for serving
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add ground lamb and cook, breaking apart with a spoon, until no pink remains, ~5 minutes.
- 3
Stir in diced onion, allspice, cinnamon. Cook until onion softens, ~2 minutes.
- 4
Remove from heat. Fold in parsley. Season with salt and pepper. Transfer to a bowl.
- 5
Cut pita breads in half. Spoon 2 tbsp lamb mixture into the pocket of each half.
- 6
Wipe skillet clean. Add remaining 2 tbsp oil and heat over medium-high until shimmering.
- 7
Pan-fry filled pita halves 2 minutes per side until golden brown and crispy.
- 8
Serve hot with tahini drizzled over, lemon wedges, and fresh tomato on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- medium bowl
- cutting board
- knife
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