Arayes, grilled lamb stuffed pitta with tahini sauce
Spiced lamb mince tucked inside pitta and baked until the bread is crisp and the meat juicy. Dinner in half an hour.
- Time35 min
- LevelEasy
- Costabout £2.35 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put a large baking tray in to heat up.
- 2
In a bowl, mix the lamb, onion, parsley, allspice, cumin, cinnamon and salt with your hands for 1 minute, until well combined.
- 3
Cut each pitta in half to make 8 half moons and open each into a pocket. Stuff each with about 4 tbsp of the lamb mixture and press it flat and even, right to the edges.
- 4
Brush the outsides of the pittas with the olive oil. Lay them on the hot tray and bake for 15 minutes, turning once, until the bread is crisp and golden and the meat is cooked through.
15 min - 5
While they bake, whisk the tahini, half the lemon juice, the garlic and the cold water in a small bowl until smooth and pourable. Add a splash more water if it is thick.
- 6
Mix the tomatoes and cucumber with the rest of the lemon juice and a pinch of salt. Serve the arayes hot with the salad and tahini sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.