Blistered Lamb Arayes with Scorched-Tomato Salad & Amba Tahini

Instructions

1. 1

   Place the grated 1 medium yellow onion in a clean kitchen towel and wring it out until completely dry. In a large bowl, combine the 1 lb ground lamb, dry grated onion, 1/2 cup fresh parsley, 1/4 cup fresh mint, 1 tbsp baharat spice blend, 1/8 cup pine nuts, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix with your hands just until combined—don't overwork the meat.

   10 min

   Tip: Squeezing the onion is non-negotiable! If the mixture is too wet, the pita will turn soggy instead of frying.

2. 2

   Gently open the 2 whole pita bread halves. Stuff each pocket with about 1/4 cup of the lamb mixture, pressing it gently to flatten the meat so it's even with the edges of the bread. Brush the outside of the pitas generously with 1/8 cup extra virgin olive oil.

   5 min

   Tip: Don't overstuff them, or the meat in the center won't cook through by the time the bread is charred.

3. 3

   In a medium bowl, whisk the 1/4 cup raw tahini paste, 1/2 whole lemon, 1 clove garlic, and a pinch of 1/4 tsp kosher salt. It will seize up and look lumpy—don't panic. Slowly whisk in the 1/3 cup ice water until it transforms into a smooth, light cream. Swirl in the 1 tbsp amba, leaving ribbons of yellow throughout.

   5 min

   Tip: Ice water is the secret to exceptionally fluffy, snow-white tahini.

4. 4

   Heat a large, dry cast-iron skillet over high heat until smoking. Add half of the 1 pint cherry tomatoes. Let them sit untouched for 2-3 minutes until heavily charred and blistered on one side, then toss for another minute. Transfer to a bowl.

   5 min

   Tip: We want actual scorch marks here. This replicates the flavor of cooking vegetables over an open flame.

5. 5

   Wipe the skillet clean and return to medium-high heat. Place the stuffed pitas meat-side down first, pressing gently. Cook for 3-4 minutes until the meat is deeply browned and sealed. Flip them onto their sides to toast the bread, 2-3 minutes per side. Work in two batches to avoid crowding the pan.

   8 min

   Tip: Sealing the meat side first locks in the juices so they render into the bread.

6. 6

   While the first batch of Arayes cooks, build your salad. Halve the remaining raw 1 pint cherry tomatoes. Toss them with the scorched tomatoes, 1/4 medium red onion, torn mint leaves, 1 tsp sumac, a generous glug of 1/8 cup extra virgin olive oil, and a big pinch of 1/2 tsp kosher salt.

   5 min

   Tip: Mixing raw and charred tomatoes gives you an incredible contrast of temperatures and textures.

7. 7

   Remove the first batch of Arayes to a wire rack so they stay crispy. Cook the second batch using the exact same method (meat-side down first, then crisping the bread sides).

   8 min

   Tip: If the bread is browning too quickly before the meat feels cooked, lower your heat to medium.

8. 8

   To serve, swoop a generous puddle of the 1 tbsp amba tahini onto a large platter. Pile the hot Arayes on top, leaning them against each other. Spoon the juicy, scorched tomato salad over the top and alongside. Eat immediately with your hands.

   4 min

   Tip: Embrace the mess. The juices from the tomato salad mingling with the tahini is the best part.