Lamb-Stuffed Pitas (Arayes) with yogurt-tahini sauce

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Makes 8 arayes

Arayes are Lebanese and out of the ordinary in every way. While they could be thought of as lamb burgers, their unique shape makes them much more than that. They can be cooked on an outdoor grill, or indoors in a sandwich pan or skillet. In either case, the heat should be moderate to allow the filling to heat through without burning the bread. Serve tabbouleh or a chopped tomato and cucumber salad on the side.

INGREDIENTS 

yogurt-tahini sauce

• ¾ cup/180 ml plain low-fat yogurt (not Greek yogurt)

• ¼ cup/60 ml tahini

  Stacked: The Art of the Perfect Sandwich: The Art of the Perfect Sandwich Owen Han

• 3 tablespoons fresh lemon juice

• 2 cloves garlic, minced and mashed with a pinch of salt into a paste

• ½ teaspoon hot sauce, such as Tabasco 

lamb filling

• 1 firm ripe plum tomato

• ½ medium yellow onion

• 1¼ pounds/570 g ground lamb, ground chuck, or a combination

• ½ cup/30 g finely chopped fresh flat-leaf parsley

• 3 cloves garlic, minced

• 1¼ teaspoons fine sea salt

• 1 teaspoon Baharat (seven-spice blend, see Notes)—or sub garam masala

• ½ teaspoon ground cumin

• ¼ teaspoon ground cinnamon

• ½ teaspoon Urfa biber flakes (see Notes)—or sub Aleppo pepper, red chili flakes, or black pepper

• ¼ teaspoon cayenne pepper

• ½ cup/100 g crumbled feta cheese

• 4 pocket pitas

• Olive oil for brushing

 DIRECTIONS

1. Make the yogurt-tahini sauce: Mix the yogurt, tahini, lemon juice, garlic paste, and hot sauce together in a small bowl. Cover and refrigerate until ready to serve. 

2. Make the lamb filling: Using the large holes of a box grater, shred the tomato into a large bowl, discarding the remaining skin. Grate the onion into the bowl. Add the lamb, parsley, garlic, salt, baharat, cumin, cinnamon, Urfa biber flakes, and cayenne and mix with clean hands. Add the cheese and mix again.

3. Cut each pita in half and open each fully into a pocket. Spread one-eighth of the filling into each pita, pressing it into a thin layer.

4. Preheat a gas grill to medium (about 350ºF/180ºC). For a charcoal grill, build a fire and let it burn until the coals are covered with white ash and you can hold your hand above the grid for about 4 seconds. The key to this recipe is moderate heat—you’re not searing a steak. Brush the pitas with oil and place them on the grill. Cover and cook until the underside is toasted and seared with grill marks, about 3 minutes. Flip the pitas and toast on the other side, about 3 minutes more. (The pitas can also be toasted in a ridged sandwich grill with a sandwich press on top for about the same time. Keep the filled and toasted pitas warm in a 200ºF/95ºC oven until they are all cooked.) The pitas should be crisp and the filling should be well done. Transfer to a chopping board. Cut each in half and serve hot, with the sauce in small bowls as a dip. 

NOTE:

Baharat is a combination of seven spices (garam masala is a good substitute). Urfa biber is a purple-red dried chile with smoky, fruity, and spicy flavors, sold flaked. Both spices are sold in Middle Eastern specialty grocers and online.

Reprinted with permission from Stacked: The Art of the Perfect Sandwich. By Owen Han © 2024. Published by Harper Collins.

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