How to Make Arayes


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.


Marinate kofta

Season with salt and pepper. Cover and refrigerate for at least an hour or up to a day before cooking.


Fill pita

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.


Sear arayes

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.


Serve arayes

Add the tahini to a small bowl. Serve the arayes hot with the tahini and hot sauce.