Arayes (عرایس) — Lebanese Grilled Pita Stuffed with Spiced Lamb

• 500 gGround lamb (80–85% lean) (Chilled for easier mixing)
• 120 gYellow onion, grated (Squeeze lightly to remove excess water)
• 20 gFlat-leaf parsley, finely chopped
• 10 gGarlic, finely grated
• 2 tspGround cumin
• 2 tspGround coriander
• 1 tspGround allspice
• 0.5 tspGround cinnamon
• 1.5 tspSweet paprika
• 1.25 tspFine sea salt
• 0.75 tspBlack pepper, freshly ground
• 1 tbspLemon juice
• 2 tbspOlive oil (Adds moisture and helps browning)
• 4Pita bread (medium, about 18 cm/7 in) (Fresh and pliable)
• 2 tbspWater (Helps prevent the pita from drying before the meat cooks)

Instructions

1. 1

   Make the meat filling by combining the ground lamb, grated onion, parsley, garlic, cumin, coriander, allspice, cinnamon, paprika, salt, pepper, lemon juice, and 2 tbsp olive oil in a bowl. Mix with your hand for 60–90 seconds until the mixture looks cohesive and slightly tacky, which helps it bind and cook evenly inside the pita.

2. 2

   Split each pita in half around the edge to create two pockets, keeping the seam intact as much as possible. In a small bowl, stir together the 2 tbsp water and 2 tbsp olive oil, then lightly brush the inside of each pita pocket to keep it supple while grilling.

3. 3

   Divide the lamb mixture into 8 equal portions (about 62–63 g each) so every pocket cooks at the same rate. Press one portion into a thin, even layer inside each pita half, spreading it to the edges so there are no thick mounds that would stay undercooked.

4. 4

   Preheat a grill or grill pan over medium-high heat until very hot, about 3 minutes, then lightly oil the grates if needed. Place the arayes meat-side down first and press gently with a spatula for 10 seconds to ensure full contact and good browning.

5. 5

   Grill for 3 minutes on the first side, then flip and grill for 3 minutes on the second side, adjusting heat to avoid burning the bread. Continue turning every 1–2 minutes for another 4–6 minutes until the pita is deeply golden and crisp and the lamb is cooked through.

6. 6

   Rest the arayes for 2 minutes on a rack so steam doesn’t soften the bread. Slice each piece into halves or thirds and serve immediately while the pita is crackly and the filling is still juicy.