To make the tahini tarator, combine the tahini and lemon juice. Once thickened, add enough water until you have a consistency slightly thicker than double cream. Add garlic and cumin, then season to taste with salt. Top with flat-leaf parsley (traditional for tahini tarator, but optional for this recipe).
Add the onion, garlic and flat-leaf parsley to a food processor and chop until finely minced. Alternatively, chop very finely by hand. Add to a bowl together with the remaining ingredients for the meat filling. Mix until well combined. Divide into four equal parts and press into rough flat "burgers" approximately half the size of the pitas.
Make a slit in the side of each pita bread. Fill with the meat mixture, using your fingers to distribute the mixture evenly throughout the bread. Flatten the filled bread with a saucepan or similar. It's essential for the bread to be quite flat, otherwise, it'll take a long time to cook through. Brush the outside with olive oil. Repeat with the remaining pitas.
Heat a thick-bottomed frying pan over medium/low heat. Place as many arayes as you can fit (usually one or two, depending on the size of your pan). Press them gently down with a saucepan. Fry until golden on both sides and the meat is thoroughly cooked, 3–4 minutes per side. Repeat until you've cooked all of your arayes. If you like, keep warm in a 70 °C oven while preparing later batches.
Cut each arayes into two or more pieces, depending on whether you serve them as a main course or as a snack or meze. Serve immediately with tahini tarator and salad/vegetables.
Tips & notes
If you don't have Lebanese 7-spice, substitute ground allspice and add a pinch or two of cinnamon.Making ahead? Make the meat mixture up to 24 hours in advance and store in the fridge in an airtight container. Yo can also make the tahini tarator the day before, though it may need a splash of water and a little salt to regain the right texture and flavour. Prepare the salad as close to serving as possible.Leftovers? Arayes are best freshly cooked, but store any leftovers in an airtight container. Gently reheat in an oven or frying pan over low heat until warm throughout.
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