BBQ Lamb Arayes with Tahini Yogurt Sauce

 

From the Genna Marks Collection

I can’t help but smile when I think of Arayes. My boyfriend is a native Arabic speaker and when we first met, I was just learning how to make this dish. He helped me with my pronunciation and after our first date, I sent him home with a bag full of Arayes to share with his friends. The following week, I ended up doubling the recipe and making some more for them. It was quite the hit! Native to Lebanon, this spiced minced meat-stuffed pita is traditionally eaten as a street food or snack. They are incredibly addictive. I use the Triple Crown Classic BBQ in place of some of the traditional spices, giving a slight sweetness you wouldn’t normally find. Paired with the dill tahini yogurt sauce, it is truly a perfect bite. It is now a staple in our house and I hope it soon becomes one in yours.

Arayes.jpg

Ingredients

  • 1 lb ground lamb 

  • 4 pitas, quartered 

  • ½ cup onion, chopped

  • 2 tbsp + 2 tsp garlic, minced

  • ¼ cup Italian parsley, chopped

  • 1½ tsp cumin, ground

  • 1½ tsp coriander, ground 

  • ½ tsp crushed red pepper 

  • ¼ cup Triple Crown Classic BBQ Sauce 

  • 1 cup Greek yogurt, 5% fat 

  • ½ cup Tahni 

  • 2 tbsp lemon juice 

  • ½ cup fresh dill, chopped

  • 2 tsp kosher salt 

  • 1¼ tsp black pepper 

  • Olive oil

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a bowl combine ground lamb with onion, garlic, 2 tbsp garlic, parsley, cumin, coriander, crushed red pepper, bbq sauce, 1 tsp black pepper, and 1½ tsp salt. Mix until completely combined.

  3. Using a sharp knife, open your quartered pita so you can easily stuff the raw meat inside. Be gentle not to break the pita. You will want to stuff it so that it is slightly overflowing, the meat will shrink as it cooks. 

  4. Once all of the pitas are stuffed, place on a baking sheet and drizzle with a small amount of olive oil. Bake for 40 minutes, taking them out at the 20 minute mark and flipping them.

  5. While the Arayes are baking, whisk together yogurt and tahini. This will be very thick. Thin it out by slowly adding in ½ cup water until it is emulsified. Whisk in fresh dill, lemon juice, remaining salt & pepper, and minced garlic. 

  6. When the Arayes are beautifully golden brown on the outside and the lamb is cooked through, serve next to yogurt dipping sauce.

    For more recipes like this follow @gennamarks on Instagram.

 
Andy Wright