Arayes (Lebanese Crispy Meat Stuffed Pita)

Ingredients

• 12 oz ground lamb, beef, or turkey
• 1/4 cup chopped parsley
• 3 cloves garlic, finely minced
• 3 tbsp grated yellow onion
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground allspice
• 1/8 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 rounded tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 cup plain Greek yogurt
• 1 clove garlic, finely grated
• 1 pinch cayenne pepper
• 1/4 tsp kosher salt, or to taste
• 2 pita breads
• 3 tbsp olive oil for pan-frying
• Lemon wedges (optional)

Instructions

1. Add meat to a bowl and sprinkle with parsley, minced garlic, onion, cumin, coriander, smoked paprika, allspice, cayenne, 1 tsp salt, and black pepper. Use a fork or your hands to mix everything evenly. Cover and chill for at least 1 hour and up to 12 hours.
2. For the sauce, add tahini, lemon juice, and water to a microwave-safe bowl and heat on high until very hot, about 30 seconds. Add to a bowl with yogurt, grated garlic, a pinch of cayenne, and 1/4 tsp salt. Whisk until smooth and light. Chill until needed.
3. Cut each pita in half and carefully open up without tearing the edges. Pitas can be warmed in a dry pan to soften them, which can make opening easier.
4. Divide meat into 4 equal portions and transfer into each pita half. Press and squeeze pita gently to distribute meat in an even layer that comes all the way to the cut side.
5. Heat olive oil over medium heat. Cook each stuffed pita until meat is cooked through and bread is nicely browned and crispy, 3 to 4 minutes per side. Serve hot with sauce on the side.