Arayes

🔥 Prep

• Finely chop the 1 pcs onion.
• Roughly chop the 0.5 cup parsley.
• Dice the 1 pcs tomato into small pieces.
• In a bowl, combine the 300 g ground lamb, chopped onion, parsley, diced tomato, 1 tsp Seven Spice, and mix until evenly incorporated.
• Slice each of the 4 pcs pita bread in half to create pockets, being careful not to cut all the way through.

🔥 Cook

• 1. Preheat a grill pan or outdoor grill to medium-high heat.
• 2. Spoon the lamb mixture into each pita pocket, pressing gently to fill evenly.
• 3. Place the stuffed pitas on the grill and cook for 3-4 minutes on the first side, until grill marks appear and the meat begins to brown.
• 4. Flip the pitas carefully and grill for another 3-4 minutes on the opposite side, ensuring the lamb is cooked through.
• 5. Reduce heat to medium and continue grilling for an additional 1 minute per side to crisping burning.
• 6. Remove the arayesure the bread crisps without burning.
• 6. Remove the arayes from the grill and let them rest for 2 minutes before serving.

🔥 Serve

• Serve the arayes hot, accompanied by lemon wedges and a side of tahini yogurt sauce.
• Pair with a fresh salad of cucumber, tomato, and mint, or with pickled vegetables.
• Optionally drizzle with extra virgin olive oil and sprinkle with sumac for added flavor.