Arayes (Lebanese Grilled Pita with Spiced Lamb)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the ground lamb, grated and squeezed onion, minced garlic, chopped parsley, cumin, allspice, cinnamon, salt, black pepper and 2 tablespoons olive oil into a medium mixing bowl and combine until tacky and evenly distributed.

   Mixing with your hands (lightly) helps the spices bind into the meat.

2. 2

   Pinch off a walnut-sized bit of the mixture, flatten it, and cook it in a dry skillet to test seasoning.

   Adjust salt and spices in the main bowl after tasting the test patty.

   2 min
3. 3

   Using a sharp knife, slice each pita on one side to open it into a pocket (do not cut the pita into separate halves).

4. 4

   Divide the meat mixture into 4 equal portions and stuff each pita pocket, pressing the meat thinly and evenly along the inside surface so the pocket can close and cook through.

   Pressing the meat thin prevents an undercooked center and yields a crisp exterior.

5. 5

   Brush the outside of each stuffed pita lightly with the remaining 1 tablespoon olive oil.

6. 6

   Heat a large cast-iron skillet or grill pan over medium heat until hot and shimmering.

   A medium heat gives a good crust without burning the bread.

7. 7

   Cook the stuffed pitas, pressing gently with a spatula, until the first side is golden and the meat is cooked partway through; flip and cook the second side until the bread is crisp and the meat is fully cooked.

   Cook about 3–4 minutes per side depending on your heat; thinner-stuffed pockets cook faster.

   8 min
8. 8

   Let the arayes rest on a cutting board for a short moment, then slice or serve whole.

   2 min
9. 9

   Serve warm with lemon wedges and a light sprinkle of sumac if using.