Arayes (Lebanese Crispy Stuffed Pita)

In a large bowl, combine the ground lamb, finely grated onion, minced garlic, chopped parsley, smoked paprika, cumin, coriander, cayenne pepper, and salt.

Using a fork or your hands, mix all the ingredients until thoroughly and evenly combined. Be careful not to overmix, which can make the meat tough.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the mixture to firm up.

In a small bowl, combine the Greek yogurt, tahini, lemon juice, and water. Add the crushed garlic, cayenne pepper, and salt.

Whisk the ingredients together until the sauce is smooth and creamy. If it's too thick, add a little more water, a teaspoon at a time. If it's too thin, add a bit more yogurt or tahini. Cover and refrigerate until ready to serve.

Cut each pita bread in half. If the pita is not pliable, gently warm it in a pan for a few seconds to make it easier to open without tearing.

Carefully open each pita half to form a pocket. Spoon about 1/4 of the meat mixture into each pita half, spreading it evenly to fill the pocket.

Gently press the edges of the pita together to seal the filling inside. If there are small tears, don't worry, they will seal during cooking.

Heat a generous amount of olive oil in a large skillet over medium heat. The oil should shimmer but not smoke.

Carefully place the stuffed pita halves into the hot skillet, cut-side down. Cook for 3-4 minutes per side, or until the pita is golden brown and crispy, and the meat filling is cooked through.

Cook the arayes in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of crisping. Transfer cooked arayes to a baking sheet and keep warm in a low oven (around 100°C / 200°F) while you cook the remaining batches.

Arrange the cooked arayes on a serving platter. Serve immediately with the prepared yogurt sauce, lemon wedges, and a sprinkle of sumac or chopped parsley, if desired.