Crisp Merguez-Spiced Lamb Arayes with Charred Scallion Tahini & Crunchy Celery Slaw

Instructions

1. 1

   Let's build our merguez flavor profile. In a large bowl, use your hands to gently mix 1 lb ground lamb with 2 tbsp harissa paste, 1 tsp cumin seeds, 1 tsp fennel seeds, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 3 cloves garlic, 1/2 cup fresh mint, 1/2 cup fresh cilantro, and 1/4 cup red onion. Do not overmix, or the meat will get tough!

   5 min

   Tip: Mixing with your hands ensures the spices are distributed evenly without compacting the meat.

2. 2

   Take your 8 halves pita bread. Gently open them and divide the lamb mixture equally among the pockets. Press the pita flat between your palms so the meat spreads evenly to the edges, about half an inch thick.

   5 min

   Tip: Make sure the meat reaches all the way to the edges so you don't get any empty bites of bread.

3. 3

   Heat a dry cast-iron skillet over high heat. Toss in 1 bunch scallions and dry-roast them until they are blackened in spots and slightly soft, about 4 minutes. Transfer to a cutting board and roughly chop them.

   4 min

   Tip: You want actual black char marks here—that smoky flavor is what makes the tahini special.

4. 4

   In a medium bowl, whisk 1/2 cup raw tahini, 1/4 cup lemon juice, and 1/2 tsp kosher salt. The mixture will seize and thicken—don't panic! Vigorously whisk in 1/3 cup ice water until the tahini becomes pale, fluffy, and smooth. Fold in your chopped charred scallions.

   4 min

   Tip: Ice water is the secret to perfectly fluffy, white tahini sauce. Warm water makes it split.

5. 5

   Wipe out your skillet and return it to medium heat. Add 1 tbsp olive oil. Take 4 of your stuffed pitas and place them meat-side down in the pan. We do this first to seal the open edge and caramelize the exposed lamb. Press gently and cook for 3 minutes.

   3 min

   Tip: Sealing the meat side first locks the juices inside the pita pocket.

6. 6

   Once the meat is sealed, lay the pitas flat on their sides in the skillet. Cook for 3 minutes per side. Watch as the lamb juices seep into the bread, turning it golden and audibly crispy.

   6 min

   Tip: If the pan gets too dry, you can add a tiny splash more oil, but the lamb fat should do the heavy lifting.

7. 7

   While the pitas fry, let's make our crunchy contrast. In a mixing bowl, toss 2 whole Persian cucumbers, 2 stalks celery, and 1 cup fresh parsley with 1 tbsp pomegranate molasses, 1 tbsp olive oil, and a pinch of salt.

   3 min

   Tip: Toss this at the last minute so the salt doesn't draw out the water and make the cucumbers soggy.

8. 8

   Remove the first batch of arayes to a wire rack so they stay crisp. Add 1 tbsp olive oil to the skillet and sear the remaining 4 stuffed pitas, starting meat-side down for 3 minutes.

   3 min

   Tip: Using a wire rack prevents the bottoms from steaming and getting soggy while you finish the rest.

9. 9

   Lay the second batch of pitas flat, cooking for 3 minutes on each side until deeply golden and crispy.

   6 min

   Tip: Don't rush this step; you want the interior lamb to be fully cooked through.

10. 10

    Pile the hot, crispy arayes on a beautiful platter. Serve immediately alongside bowls of the charred scallion tahini for dunking and the tart celery slaw to balance every bite.

    2 min

    Tip: Arayes wait for no one—eat them while they are screaming hot!