Arayes

Add meat to a bowl and sprinkle with parsley, minced garlic, onion, cumin, coriander, smoked paprika, allspice, cayenne, salt, and black pepper. Use a fork or your hands to mix everything evenly. Cover and chill at least 1 hour and up to 12 hours .

• meat: 340 g
• parsley: ¼ c
• garlic: 3 clove
• onion: 3 tbsp
• cumin: 1.5 tsp
• coriander: 1.5 tsp
• smoked paprika: 1 tsp
• allspice: ¼ tsp
• cayenne: 1 teaspoon
• salt: 1 teaspoon
• black pepper: ½ tsp

For the sauce, add tahini, lemon juice, and water to a microwave-safe bowl and cook on High until very hot, about 30 seconds . Add to a bowl with yogurt, grated garlic, cayenne, and salt. Whisk until smooth and light. Chill until needed.

• tahini: 1 tbsp
• lemon juice: 1 tbsp
• water: 1 tbsp
• yogurt: 120 ml
• garlic: 1 clove
• cayenne: 1 pinch
• salt: ¼ tsp

Cut each pita bread in half and carefully open up without tearing the edges. Pitas can be warmed in a dry pan to soften them, which can make opening easier.

• pita bread : 2

Divide meat into 4 equal portions, and transfer into each pita half. Press and squeeze pita gently to distribute meat in an even layer that comes all the way to the cut side.

Heat olive oil over medium heat. Cook each stuffed pita until meat is cooked through and bread is nicely browned and crispy, 3-4 minutes per side. Serve hot with sauce on the side.

• olive oil