Crispy Lamb-Stuffed Pitas

Jul 9

Crisp pita, spiced lamb, and bright herbs come together in these American Lamb Arayes—a sizzling bite of the Levant. The lamb is juicy and aromatic, the chermoula fresh and vibrant, the tzatziki cool and creamy. Simple, bold, and made to share.

American Lamb Arayes

Servings: 4

Prep Time: 30 minutes

Cook Time: 12 minutes

Print the Recipe

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

Ingredients:

For the Chermoula:
- 1 cup fresh cilantro
- 1 cup fresh flat-leaf parsley
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup olive oil
- Salt to taste
For the Tzatziki:
- 1 cup plain full-fat Greek yogurt
- 1/2 cup finely diced Persian or English cucumber (peeled and seeded if watery)
- 1 small garlic clove, minced or grated
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 1 tbsp fresh lemon juice
- Salt to taste (start with 1/4 tsp)
- Optional: olive oil drizzle, Aleppo pepper or sumac to finish
For the Arayes:
- 1 lb ground American lamb
- 1 small onion, finely grated or minced
- 2 tbsp tomato paste
- 2 garlic cloves, finely minced
- 1/4 cup parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp cayenne
- Salt and pepper to taste (about 1 tsp kosher salt)
To Assemble:
- 4 pita rounds
- Olive oil

Instructions:

Make the Chermoula:
Add all ingredients except olive oil to a food processor or blender and pulse until coarsely chopped. With the motor running, slowly drizzle in olive oil until a loose paste forms. Adjust salt, lemon juice, or oil as needed.
Make the Tzatziki:
If cucumber is watery, lightly salt and drain in a sieve for 10 minutes. Pat dry. In a bowl, whisk yogurt until smooth. Add garlic, lemon juice, mint, dill, and salt. Stir in cucumber and let sit for 30 minutes in the fridge. Just before serving, drizzle with olive oil and sprinkle with sumac or Aleppo pepper if using.
Make the Filling:
Combine all filling ingredients in a bowl. Mix well with your hands until the mixture feels slightly sticky.
Prepare the Pita Pockets:
Cut each pita in half and gently open the pockets. Spread a thin, even layer of lamb mixture inside each pita half and press flat to about 1/4" thick. Brush both sides with olive oil.
Cook the Arayes:
Heat a skillet over medium-high heat. Place stuffed pita halves in the skillet without overcrowding. Press lightly with a spatula and cook for 3–4 minutes per side until golden and crisp. Flip carefully and cook through until lamb reaches an internal temperature of 160°F.
Serve:
Serve hot with chermoula and tzatziki on the side. Enjoy!