Crispy Levantine Lamb Arayes with Blistered Tomato Tahini & Sour Cherry Herb Salad

Instructions

1. 1

   Place a large heavy baking sheet on the middle rack of your oven and preheat to 450°F (230°C). Letting the pan get screaming hot is what will fry our bread and give us that unbelievable street-food crunch.

   5 min

   Tip: Do not skip preheating the pan. It is the single most important step for crispy arayes.

2. 2

   Place the 1 medium yellow onion, finely grated in a sieve or paper towel and aggressively squeeze out the liquid. Discard the juice. In a large bowl, use your hands to combine the dry onion flesh with the 1 lb ground lamb, 3 cloves garlic, minced, 1 tbsp baharat, 1/4 cup fresh parsley, chopped, 1/4 cup toasted pine nuts, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix just until incorporated—don't overwork the meat.

   10 min

   Tip: If you leave the onion juice in, you get soggy bread, and soggy bread breaks my heart.

3. 3

   Gently open the pockets of your 4 thick white pita breads, halved into half-moons. Divide the meat mixture equally and stuff it inside, pressing gently to spread the meat to the very edges. The pita should be full but not bursting. Brush the outsides generously on both sides with 3 tbsp extra-virgin olive oil.

   5 min

   Tip: Make sure the meat reaches the very edges of the pita; it will shrink slightly as it cooks.

4. 4

   Heat a dry skillet over medium-high heat on the stove. Toss in the 1 cup cherry tomatoes and let them sit, shaking the pan occasionally, until their skins blister, blacken, and burst, releasing their sweet juices. Remove from heat.

   8 min

   Tip: You want deep, dark char marks. This brings out a smoky sweetness that makes the tahini sing.

5. 5

   Carefully remove the blazing hot baking sheet from the oven. Using tongs, arrange the stuffed pitas on the sheet. You should hear them sizzle immediately. Return to the oven and roast for 6 minutes, then flip and roast another 6 minutes until the bread is deeply golden, crispy, and the lamb is cooked through.

   12 min

   Tip: For an extra crispy edge, stand the pitas up on their open, meat-exposed sides for the final 2 minutes of cooking.

6. 6

   While the arayes roast, scrape the blistered tomatoes (and any juices) into a blender or food processor. Add the 1/2 cup raw tahini paste, 1 large lemon, juiced (about 3 tbsp), 1/4 cup ice water, and a 1 pinch kosher salt. Blend until velvet-smooth. It should turn a beautiful, creamy pastel pink. If it's too thick, add another splash of ice water.

   5 min

   Tip: Ice water is the secret to fluffy, light tahini emulsion.

7. 7

   In a medium bowl, toss the 2 cups mixed fresh herbs (mint, cilantro, parsley), roughly torn, 1/4 cup dried sour cherries, and 1/4 red onion, sliced paper-thin. Drizzle with the 1 tbsp pomegranate molasses, 1 tbsp extra-virgin olive oil, and a 1 pinch kosher salt. Toss gently with your hands right before serving so the herbs don't wilt.

   4 min

   Tip: Treat this salad like a garnish on steroids. The acidity is crucial against the rich lamb.

8. 8

   Swoosh the pink blistered tomato tahini generously across a large serving platter. Pull the sizzling arayes from the oven and arrange them over the tahini. Heap the bright, tangy herb and sour cherry salad right on top. Eat immediately, while the bread is shattering-crisp.

   3 min