In this Middle Eastern recipe Pita is stuffed with kofta, a seasoned lamb sausage and seared until crisp and served with tahini.
Chop the herbs
Add onion, garlic, parsley & cilantro to the bowl of a food processor fitted with the blade attachment. Pulse until the onion & herbs are minced.
Mix the kofta
In a large bowl, use your hands to combine the lamb with the onion and herb mixture. Add the paprika, coriander, cumin and cayenne.
Season with salt and pepper. Cover and refrigerate for at least an hour or up to a day before cooking.
Cut each pita in half widthwise. Divide meat mixture into 4 pieces, spreading each with the lamb mixture. Close & cut each pita piece in half again so you have 8 total.
Heat a cast iron skillet over medium heat. Add olive oil and heat. Add arayes, with meat mixture side down. Sear the meat until golden brown. Rotate and sear the other side of the meat mixture for an additional 3 min.
Finish arayes in the oven
Lay the pita down in the pan and move the pan to the oven at 400ºF (if needed arrange on a baking sheet), cooking until the lamb is cooked through, about 8 minutes.
Add the tahini to a small bowl. Serve the arayes hot with the tahini and hot sauce.