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Recipe Detail Page
Arayes (Grilled Lamb-Stuffed Pitas) with Minty Yogurt Sauce
Early Summer 2023
This popular Middle Eastern sandwich (of sorts) finds a spiced lamb filling stuffed inside pitas then grilled to crispy, juicy perfection. If lamb isn’t your thing, medium ground beef works nicely, and if you can’t find baharat spice blend (we love Never Not Eating brand, iamnevernoteating.com), garam masala is a great substitute. Arayes can also be cut into triangles and served as an appetizer.
Serves 4
MINTY YOGURT SAUCE
1 cup (250 mL) full-fat plain Greek yogurt
1/2 cup (125 mL) roughly chopped mint
1 tbsp (15 mL) fresh lemon juice
1 clove garlic, grated on rasp
Salt to taste
ARAYES
1 small onion, coarsely chopped
1 cup (250 mL) packed flat-leaf parsley leaves
1 lb (455 g) ground lamb
2 tbsp (30 mL) toasted pine nuts
1 tsp (5 mL) baharat or garam masala
1/2 tsp (2 mL) salt (rounded)
4 6-inch (15-cm) pocket pitas, halved
Olive oil for brushing
1. For the minty yogurt sauce, place all ingredients in a food processor. Run machine until mint is very finely chopped and sauce is light green. Transfer to an airtight container. Refrigerate for up to 3 days.
2. For the arayes, place onion and parsley in a food processor. Pulse until finely chopped. Transfer to a large mixing bowl. Blot excess moisture with paper towel. Add lamb, pine nuts, baharat or garam masala, and salt. Mix thoroughly with your hands. Cover and refrigerate until ready to use, up to 1 day.
3. When ready to serve, divide filling into 8 even portions—they should be roughly a scant 1/3 cup (80 mL). Stuff each pita half with one portion. Gently press to spread evenly. Place stuffed pitas on a baking tray and brush both sides with olive oil.
4. Preheat barbecue to medium.
5. Clean and oil grate. Grill pitas, turning occasionally, until pitas are crispy and lamb is cooked through, 12 to 14 minutes. (Lower heat if they’re browning too quickly.)
6. Transfer to a serving platter and serve with minty yogurt sauce.
Serves 4
