The clever street sandwich

Arayes turn two staples—minced meat, and pitta—into something greater than the sum of their parts. Raw, well‑seasoned lamb is packed into pitta pockets and grilled or pan‑seared until the bread is crisp, and the meat cooked through, its fat basting the crumb from within. The result is tidy to hold, deeply savoury, and tailor‑made for street service. A tray of pickles, and tahini or yoghurt sauce nearby, and you’ve got lunch for a crowd in minutes.

Street technique

Vendors mix lamb mince with grated, garlic, parsley and spices such as cumin, paprika and a touch of allspice or baharat. The meat is pressed in a thin, even layer inside the pitta to ensure quick, safe cooking. The outside is brushed lightly with oil, and cooked over medium‑high heat on a flat‑top or grill, turning often; some stands finish the arayes standing on their cut edge so the last bit of pink cooks without scorching the bread. Served in halves or quarters, they’re ideal for dipping in tahini, and scattering with fresh mint.

Flavour, texture, and pairings

The bread crisps to a handsome gold, taking on smoky aromas from the fat. Inside, the meat stays juicy, and aromatic—onion sweet, garlic savoury, cumin warm. A bowl of tahini sauce or garlicky yoghurt is customary, as are mint, and parsley to freshen each bite. For drinks, mint lemonade or ayran make a refreshing counterpoint.

Ingredient notes

Meat, and fat

A little fat is your friend here: 15–20 % keeps the filling succulent, and helps the bread crisp without oiliness. Lamb is classic; a lamb‑beef blend works nicely, and is easy to source.

Pitta

Choose small, evenly pocketed pittas that won’t crack. Day‑old pitta holds better around the filling; fresh bread can tear when pressed.

Tips for home cooking

• Don’t overfill; a thin, even layer cooks quickest, and safest.
• Press gently with a spatula as you cook to ensure good contact, and browning.
• Finish upright on the cut edge to cook the centre without over‑crisping the faces.
• Rest briefly before cutting to avoid juices soaking the crust.