Lamb Arayas* Recipe

Combine ingredients

In a mixing bowl combine the ground lamb, grated onion, minced garlic, chopped dill, seven spice blend, ground cumin, salt, and black pepper. Mix with your hands or a spoon until thoroughly combined and sticky—this ensures the mixture will adhere to pita.

Rest

Cover the bowl and refrigerate the mixture for 15–30 minutes. Chilling firms the fat and helps the filling hold together on the pita while cooking.

Portion

Divide the lamb mixture into 4 equal portions (about 4 oz / 110 g each). Shape each portion into an elongated oval or thin patty roughly the size of your pita, about 1/4 inch thick at center so it cooks evenly.

In a small bowl stir together the labneh (or thick Greek yogurt), lemon juice, 1 tablespoon chopped dill, 1 tablespoon olive oil, and a pinch of sea salt. Taste and adjust acidity or salt. Transfer to refrigerator until ready to assemble.

Preheat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Brush one side of a pita lightly with melted butter or olive oil. Place the pita oil-side down on a work surface. Spread one portion of the lamb mixture thinly and evenly over the top of the pita, leaving a 1/4-inch border around the edge to prevent spilling. Press gently so meat adheres; it should be an even layer about 1/8–1/4 inch thick.

Brush the exposed top of the lamb and edge of the pita with a little more oil or butter to encourage browning. Carefully lift the filled pita and place it meat-side down into the preheated skillet. Cook 3–4 minutes, pressing gently with a spatula, until the lamb is browned and the pita underside is crisp.

Flip the araya so the meat-side is up (now the pita underside is on top). Cook another 2–3 minutes to finish cooking the lamb through and crisp the other side. Adjust heat as needed to avoid burning; medium if browning too fast.

Transfer the cooked araya to a cutting board and let rest 1 minute. Repeat with remaining pitas, adding more oil to the pan if it becomes dry.

Cut each cooked araya into 4 wedges. Spread a generous smear of labneh on each wedge or serve labneh on the side for dipping.

Garnish with a sprinkle of chopped dill, a drizzle of olive oil, and a pinch of red pepper flakes or Aleppo pepper. Finish with a light flake of sea salt if desired and serve with lemon wedges for squeezing over the top.