Lamb Arayes – Crispy Spiced Pita with Yoghurt Sauce

Arayes are a Middle Eastern street food classic – pita pockets stuffed with spiced lamb mince, pan-fried until golden and crispy on the outside and juicy in the middle. They come together in 30 minutes and are ideal for a quick weeknight dinner or easy entertaining.

Serves 4–6

Prep Time 15 minutes

Cook Time 15 minutes

Looking for more Middle Eastern-inspired meals? Try my One-Pot Harissa Lamb Risoni or my Crispy Lamb Pitas with Tahini Yoghurt Sauce.

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Helpful Tips

Storage

Fridge: Store cooked arayes in an airtight container for up to 3 days.
Freezer: Freeze uncooked, filled pitas flat on a tray, then transfer to a zip-lock bag for up to 2 months. Cook straight from frozen over medium-low heat with the lid on for the first few minutes.
To reheat: Pan-fry over medium heat for 2–3 minutes per side, or use an air fryer at 180°C for 5–6 minutes until hot and re-crisped. Avoid microwaving — the pita goes soft.

Substitutions

Protein: Swap lamb for beef mince for a milder flavour.
Gluten-free: Use gluten-free flatbreads or GF wraps in place of pita.
No fresh parsley: Use 1 tsp dried parsley, or swap for fresh coriander if you prefer.
Spice level: Add ¼–½ tsp cayenne or chilli flakes to the filling for heat.

Serving Suggestions

Arayes are a meal on their own, but a simple chopped salad alongside makes it feel like a proper spread. Try a classic tomato, cucumber, and red onion salad with lemon and olive oil, or serve with a side of hummus and some pickled vegetables. For extra veg, a handful of rocket dressed with olive oil and lemon works well alongside. If you’re feeding a crowd, double the batch — they go fast.

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Serving Scaler

Serves 4–6 1x 2x 3x

Ingredients

For the pita:

3 pita bread pockets, halved (makes 6 halves)
1 tbsp olive oil (per batch, for frying)

For the lamb filling:

500g lamb mince
½ brown onion, roughly chopped
1/2 red capsicum, roughly chopped
2 garlic cloves
1 tbsp fresh flat-leaf parsley
1½ tsp ground cumin
1½ tsp paprika
½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper

For the yoghurt sauce:

1 cup plain Greek yoghurt
Juice of ½ lemon
1/2 small garlic clove, finely grated
½ tsp ground cumin
1 tbsp olive oil
Pinch of salt

Nutritional Information

( per serving, based on 4 servings )

Nutrient	Amount
Calories	490 kcal
Protein	32 g
Carbohydrates	34 g
Fat	24 g
Fibre	3 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

Add the onion, capsicum, garlic, parsley, cumin, paprika, cinnamon, salt and pepper to a food processor and blitz until everything is finely chopped. Transfer to a bowl and mix through the lamb mince until well incorporated.
Gently open each pita half and spoon in about 3–4 tablespoons of filling per half. Press the filling flat inside so it cooks evenly, then press the open edge firmly together to seal it.
Make the yoghurt sauce: whisk together the Greek yoghurt, lemon juice, garlic, cumin, paprika, olive oil, and a pinch of salt in a small bowl until smooth. Taste and adjust seasoning.
Heat a large frying pan over medium heat. Add 1 tbsp olive oil. Place the stuffed pitas seam-side down first to seal them, then cook for 3–4 minutes per side until deep golden and crispy on the outside and cooked through. Work in batches if needed, adding a little more oil between batches.
Serve immediately with the yoghurt sauce on the side for dipping.