Lebanese Lamb Arayes w/ Harry's Habanero Infused Tahini Sauce

Directions

Spice the Lamb

1. Grate the yellow onion onto a towel using a cheese grater. Use the towel to squeeze out any excess liquid from the onion, and add to a mixing bowl.

2. Finely chop Cilantro and Parsley and add to the mixing bowl.

3. Add Zaatar, Sumac, Cumin, Paprika, and Olive Oil to the mixing bowl. Stir to combine, and season with salt to taste.

4. Finally, add Ground Lamb to mixing bowl and incorporate. Set bowl in the fridge until you’re ready to cook!

Infuse the Tahini

1. Using a food processor, blender, or simply a mixing bowl and a spoon, combine Tahini, Yogurt, Lemon, and Harry’s Habanero, then give it a good mix.

2. Slowly add water as you continue to mix until you reach your desired consistency.

3. Season with salt to taste.

Stuff the Pitas

1. Slice your pitas in half. Then, delicately open up the pocket to create space for our spiced lamb.

2. Place some lamb into the bottom of the pita to fill in the corners, then add a handful of meat to fill the pita so the meat reaches the cut edge of the pita, smooth it out, then cut in half.

3. Heat 1 Tbsp oil in a skillet over medium-high heat.

Cook the Arayes

1. First, preheat your oven to 350°F. Then, heat 1 Tbsp oil in a skillet over medium-high heat. Place the pitas on the skillet, meat side down, and sear just until you get a beautiful brown crust. Repeat for the second meat side.

2. After the exposed meat is browned, lightly toast each side of the pita, then place the arayes onto a sheet tray. Finish the arayes in the preheated oven for 8-10 minutes, or until cooked through.

Serving

1. In a small bowl, place your Tahini Sauce, adding extra Harry’s Habanero on top if you’re feeling spicy.

2. Then, arrange the arayes around the bowl and take a second to admire the juices dripping from the corners. But don’t wait too long cause you’re ready to dip in the sauce and enjoy!