1. Add the grated onions, garlic, tomato, herbs, seasoning blend into the ground American lamb mixture in a large bowl.

2. Mix them well until well blended.

3. Set aside as you prepare the bread.

1. Thin Pita Arayes

• Open the pita bread into two parts by separating the top and bottom of the pita pocket.

• Use the sturdiest half as the base to spread the filling on.

• If you have a metal spatula, spread the ground lamb mixture over the pita in a thin layer.

• Take the top half of the bread and press it down to make a meat-stuffed pita.

• The thinner pita Arayes recipe is now ready to cook.

2. Thick Pita Arayes

• Cut each pita pocket bread in half.
• Take the half and open up the pocket to make room for the meat filling.
• Place the filling right inside the pocket.
• Use your hands to press and move around the meat mixture inside the pocket. You need an even layer of filling as best as you can.
• You can keep them as they are in halves or cut each half into two. You'll end up with quarters, or 4 Arayes pieces per pita.
• We prefer this as you'll have more area to grill and char. But it's totally optional.

Cook the Arayes

1. Place the pita on the grill over medium heat.
2. If you'd like an extra crisp thin pita arayes, place a heavy sheet over the pita to press it down.
3. Flip the meat stuffed pita when it turns slightly golden and the bread has crisped up.
4. They're ready and the meat COOKS beautifully, no need to worry!

Oven Method

1. Place the Arayes in a baking sheet in a single layer. Cook at 425 degrees F for about 16-20 minutes flipping halfway.

Serving Arayes
They are best served with endless dips, sauces and light salads. We love extra lemon wedges for squeezing lemon juice on top. Also a garnish of pomegranate arils and more fresh herbs are how they're presented.