Arayes - Lebanese Meat Stuffed Pitas

Meet my current obsession - Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think - Lebanese quesadillas. Enjoy for dinner or pass them around as an appetiser. Easy and fun to make!

SPICED MEAT FILLING:

• 1/2 onion, grated using box grater
• 500g/ 1 lb lamb or beef mince (ground meat)
• 2 garlic cloves, finely grated
• 1 tbsp finely chopped parsley, optional
• 3 tsp EACH coriander, cumin
• 1 1/2 tsp smoked paprika (sub plain paprika)
• 3/4 tsp ground allspice (sub mixed spice)
• 1/2 tsp cayenne pepper (reduce/omit for less spicy)
• 1 1/4 tsp cooking/kosher salt

WHIPPED TAHINI YOGURT SAUCE:

1 cup plain yogurt (250g), 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove finely grated, 1/2 tsp cooking/kosher salt

1. Mix filling ingredients. Divide into 10 portions, flatten into thin semi-circle about the shape of a pita half. Stuff inside pita, enclose, press to spread to edges. (If pita is tearing, microwave 15 sec then use butter knife to split).

2. Spray with oil, pan fry on medium high 2 min each side until crispy and meat is cooked. Keep cooked ones warm in 50C/120F oven on rack. Serve with sauce!

3. Sauce: Whisk to mostly combine then microwave 20 sec on high. Whisk again – should be like soft whipped cream. Serve slightly warm or at room temp.

* Can use 2 to 3 x large Lebanese bread instead, then once cooked cut into large pieces. Flatbreads (like tortillas) – spread meat on half, fold over then cook like quesadillas!