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Recipe by Adina Schlass

Lamb Arayis

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Lamb Arayis
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts - Sesame
1 Hour
Diets

No Diets specified

Yields 12 pieces

Ingredients

Lamb Arayis

  • 1/2 pound ground lamb

  • 1/2 cup fresh mint, chopped

  • 1 small shallot, minced

  • 1/2 teaspoon kosher salt

  • 1 teaspoon coarse black pepper

  • 1/2 cup pine nuts, toasted and chopped

  • 2 fresh pitas, halved (thick, fluffy pitas will cook and absorb juices better)

  • extra-virgin olive oil, as needed

  • sliced jalapenos, for serving

  • arugula, for serving

  • prepared tahini sauce, for serving

Directions

Prepare the Lamb Arayis

1.

Mix ground lamb, mint, shallot, salt, pepper, and pine nuts until fully incorporated. Split into four equal parts.

2.

Stuff each pita half with one-fourth of the lamb mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)

3.

Using a brush or your fingers, brush each pita half with olive oil.

4.

Preheat oven to 375 degrees Fahrenheit.

5.

TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred. TO COOK ON THE GRILL: Preheat one side of the grill to medium-high heat. Grill pitas over direct heat for about one minute per side, including the open sides, until nicely charred.

6.

Transfer to cutting board and cut each pita half into three triangles.

7.

Return to pan or grill and sear pitas, meat side down, for about 30 seconds per side.

8.

Transfer to baking sheet and cook in the oven for another three to five minutes, until cooked through. If grilling, move to indirect heat and continue cooking with the lid closed.

9.

Serve immediately, with arugula, sliced jalapenos, and tahini sauce.

Tips:

  • You can prepare these in advance, until step 3. Wrap raw stuffed pitas in plastic wrap and refrigerate for up to 48 hours. • Substitute mint with any other fresh herb you have and like. • Serve with dipping sauces, charred seasonal vegetables, and fresh herbs. • Additional toppings: • Lemon tahini • Saffron aioli • Diced jalapeno salad

Credits

Styling by Adina Schlass Photography by Chay Berger Meats provided by Grow & Behold

Recipe tags

adina schlass arais arayas arayes arayis chopped meat festive grill ground meat hannuka Hanukkah herbs lamb mince mint party food pita sandwiches techina the chefs wife
Lamb Arayis

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Guy first name
Editor
1 year ago

looks great

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