Arayes are Lebanese food which is meat stuffed pitas. The stuffing is ground lamb or beaf or a mix of both, combined with onion, fresh herbs and spices.
Arayes are usually cooked on a stove top, grilled or baked in a hot oven until the bread is golden and crispy, and the meat cooked through. Egyptian Hawashi is also very similar to Arayes.
There are many different versions of Arayes with different herbs and spices. Mint is not very common to use for this recipe but I love the combination with lamb.
Tahini sauce is an amazing pair for Arayes and it's very easy to make. You can also serve it with garlic sauce instead.
You can keep the Arayes in fridge for up to three days or you can freeze them uncooked for up to three months.
