Fire-Grilled Lamb & Pistachio Arayes with Whipped Sumac Feta
Growing up in Tel Aviv, the smell of arayes sizzling on open grills was the soundtrack to my walks home from the shuk. They are the ultimate street food: pita stuffed with spiced meat, grilled until the bread is shatteringly crisp and soaked in lamb fat. When I moved to London, I craved that exact crunch. This recipe is my love letter to those memories, but elevated for a proper sit-down feast. Usually, I am the first to drench everything in a tidal wave of tahini, but this time we are dragging these crispy wedges through a cloud of whipped sumac feta. The sharp, tangy cheese cuts straight through the richness of the lamb and toasted pistachios. What makes this dish truly mine, though, is the shaved fennel, dill, and pomegranate salad piled high on top. More herbs is always the answer! The emerald green against the charred pita is just gorgeous, providing that crucial fresh, crunchy texture contrast. If lamb is not your favorite, a rich beef blend works beautifully here, and you can easily swap the pistachios for pine nuts. Just do not skip the whipped feta, it is pure magic.
Featured Recipe
Fire-Grilled Lamb & Pistachio Arayes with Whipped Sumac Feta and Shaved Fennel Salad
Arayes are the ultimate Tel Aviv street food—pita bread stuffed with heavily spiced meat and grilled until the bread is shatteringly crisp and soaked in lamb fat. I usually drench everything in tahini, but today we're dragging these crispy wedges through a cloud of whipped sumac feta to cut the richness. Piled high with an emerald dill and pomegranate salad, this is a loud, vibrant feast of a dinner.
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Timeline
Ingredients
- 1 lb ground lamb(80/20 fat ratio is ideal here so the bread crisps up in the fat)
- 1 yellow onion(grated on a box grater, juices squeezed out lightly)
- 3 cloves garlic(minced or grated)
- 1/3 cup pistachios(shelled, roughly chopped)
- 1/2 cup fresh mint(chopped, divided)
- 1/4 cup fresh parsley(finely chopped)
- 1 tbsp baharat spice blend(a Middle Eastern warm spice blend; substitute with a mix of cumin, coriander, paprika, and cinnamon if needed)
- 1 tsp kosher salt
- 1/2 tsp black pepper(freshly cracked)
- 4 thick pita breads(cut in half to make half-moons)
- 4 tbsp olive oil(divided, for brushing and salad)
- 8 oz feta cheese(block feta in brine, drained)
- 1/2 cup Greek yogurt(whole milk)
- 1 tsp sumac
- 1 lemon(zested and juiced)
- 1 fennel bulb(core removed, shaved paper-thin on a mandoline)
- 1/2 cup pomegranate seeds
- 1/4 cup fresh dill(roughly chopped)
- 1 tablespoon lemon zest(from the zested lemon in step 1)
- 1 tablespoon lemon juice(from the zested lemon in step 6)
Instructions
- 1
Let's start with our base. In a food processor, blend 8 oz feta cheese, 1/2 cup Greek yogurt, 1 tsp sumac, and the zest of 1 lemon until it's as smooth as a cloud. We want an airy, tangy contrast to the rich lamb. Spread it over a large platter with the back of a spoon and stash it in the fridge.
5 min
Tip: If your feta is very dry, add a tiny splash of ice water while blending to get that whipped, velvety texture.
- 2
The secret to juicy Arayes is grating the onion so it literally melts into the meat. In a large bowl, use your hands to aggressively mix 1 lb ground lamb, 1 grated yellow onion, 3 cloves garlic, 1/3 cup pistachios, 1/4 cup fresh mint, 1/4 cup fresh parsley, 1 tbsp baharat spice blend, 1 tsp kosher salt, and 1/2 tsp black pepper.
10 min
Tip: Don't overwork the meat, but make sure the spices are thoroughly distributed. The pistachios are going to add an incredible hidden crunch.
- 3
Get your grill pan or outdoor grill screaming hot. While it heats, cut your 4 thick pita breads in half. Gently open the pockets and pack the lamb mixture inside, spreading it all the way to the corners. You want about a half-inch of meat in each. Press the pitas flat between your palms to ensure even cooking.
5 min
Tip: Pressing them flat is essential! If they are too bulky, the meat won't cook through before the bread burns.
- 4
Heavily brush the outsides of your stuffed pitas with 3 tbsp olive oil. Don't be shy; this oil, combined with the lamb fat that will render out, is what gives us that shatteringly crisp, golden crust.
2 min
Tip: A pastry brush works best, but your hands are great tools too.
- 5
Place the pitas on the grill. Cook for about 4-5 minutes per side until deeply charred and crispy. Now for the crucial part: stand them upright on the open meat side for 3 minutes so the lamb chars directly against the grill grates and seals in all those gorgeous juices.
13 min
Tip: Use tongs to prop them up against each other if they won't stand on their own. That direct char on the meat is the best bite.
- 6
While the lamb sizzles, make the salad that will cut through all that fat. In a bowl, toss 1 shaved fennel bulb, 1/2 cup pomegranate seeds, 1/4 cup fresh dill, and the remaining 1/4 cup fresh mint with the juice of your zested lemon (about 1 tbsp lemon juice) and the remaining 1 tbsp olive oil.
5 min
Tip: A mandoline is your best friend for shaving the fennel. We want it paper-thin so it's delicate but still fiercely crunchy.
- 7
Pull your chilled whipped feta platter from the fridge. Arrange the hot, crispy arayes wedges over the dip. Pile that bright, crunchy fennel and pomegranate salad right on top, letting the jewels tumble everywhere. Dive in immediately while the bread is still hot.
3 min
Tip: Arayes wait for no one. Serve them piping hot so you get the contrast of the hot crispy lamb fat and the cool tangy feta.
Chef's Notes
Walking through the Carmel Market in Tel Aviv, the smell of lamb fat dripping onto coals is intoxicating. Arayes are traditionally served with tahini, but I love the sharp, bright contrast of whipped sumac feta here. The acidity of the cheese and the fresh snap of the shaved fennel make this dish feel elaborate, even though it comes together in under 40 minutes.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.