Arayes — Grilled Ground Lamb-Stuffed Pita

Ingredients

• 12 oz Ground Lamb
• 3 pita breads, split into rounds
• 1 small onion, grated and squeezed dry
• 3 cloves garlic, grated
• 2 tbsp tomato paste
• 1 tsp seven-spice or allspice
• ½ tsp cinnamon
• Handful parsley, minced
• 2 tbsp olive oil, for brushing
• Salt and black pepper
• Tahini sauce and pickles, for serving

Method

1. Mix the Ground Lamb with the onion, garlic, tomato paste, spices, parsley, salt, and pepper until smooth and slightly sticky. A loose, wet mixture spreads better than a firm one.
2. Split each pita and spread a thin layer — no more than ¼ inch — right to the edges. Thick filling stays raw in the middle while the bread burns.
3. Press the halves back together firmly and brush both outer faces with olive oil.
4. Grill or cook in a heavy pan over medium heat, pressing gently with a spatula, 5–6 minutes a side. The bread should be crisp and spotted and the juices should visibly soak into it.
5. Check the filling has reached 160°F (71°C), cut each into wedges, and serve with tahini sauce and pickles.