LAMB ARAYES
LAMB ARAYES
A Lebanese meat stuffed pita that I like to serve with two different dipping sauces. A sweet, pomegranate tahini sauce and a spicy, harissa labne sauce. Both complimenting the lamb perfectly!
My version is only ground lamb, but you can use any ground meat that you prefer and I season it with my own merguez spice rub along with extra cumin, smoked paprika, and sumac. Some freshly chopped shallots, parsley and garlic also go into the mix and its all stuffed into a pita from Angel Bakeries.
I bake it slowly first in my Our Place air fryer then it gets crisped in a pan in Graza’s extra virgin olive oil in my favorite pans of all time, All Clad!
Lamb Arayes:
2 Angel Bakeries Pita, cut in half and opened up
1 pound ground lamb
2 tsp cumin powder
2 tsp aleppo chili flakes
2 tsp toasted, ground fennel seeds
2 tsp smoked sweet paprika
2 tsp ground black pepper
1 tsp ground sumac
1 tsp ground coriander
1 egg, cracked
salt to taste
1 tsp Extra virgin olive oil
1 tsp baking soda
1 bunch parsley, chopped
1 large shallot, peeled, chopped
4 cloves garlic, peeled and grated
2 tbsp Olive oil (for searing your arayes after they bake)
In a large bowl, combine all of the ingredients, except for the pita and the olive oil to sear your arayes) and mix well to combine
Stuff your for halves of pita evenly then preheat your oven to 300 degrees Fahrenheit.
Bake your lamb arayes for 10 minutes, then remove from the oven
Preheat your saute pan to medium heat and add your 2 tbsp of olive oil then add your arayes, meat side down and cook for about 3 minutes, then flip and cook each side of the pita for 2 minutes, then remove from the pan and let rest while you make your to sauces.
Pomegranate Tahini Sauce:
1 cup Soom tahini
1 cup very cold water
3 tbsp Graza extra virgin olive oil
salt to taste
1 lemon, zested and juiced
1/2 cup Pomegranate molasses
2 tsp honey
Mix all in a bowl with a whisk until well emulsified
Labne Harissa Sauce:
1 cup labne
1/2 cup New York Shuk Harissa paste
2 tsp Graza extra virgin olive oil
salt to taste
2 cloves garlic, peeled, grated
Mix well in a bowl with a whisk until combined
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