Lamb, parsley and sultana arayes with whipped lemon tahini

Lamb, parsley and sultana arayes with whipped lemon tahini

35 mins Prep · 20 mins Cook

Take your week-night meals up a notch with these Middle-Eastern inspired recipes that are perfect for the grill, griddle pan or oven

Created by Spinneys
Prep time 35 minutes
Cook time 20 minutes
Serves 4
Cuisine Arabic
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 918
Fat 80.5g
Saturates 19.7g
Protein 49.3g
Carbs 42.6g
Sugars 9.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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In a medium-sized bowl, combine all the ingredients for the mince mixture.


Cut the pita breads in half and divide the mixture equally between them.


Flatten the pita to about 2cm thick.


Over medium coals or in a griddle pan, brush the grate or pan with some olive oil and gently fry the pita for 5-10 minutes a side or until the meat has cooked through.


To make the whipped lemon tahini, place the tahini, peeled and 2 crushed garlic cloves and lemon juice and zest in a food processor and, with the motor running, drizzle in the cold water until thickened and smooth.


Season well.


In a small bowl, combine the finely diced tomato, finely diced shallot, parsley and olive oil.


Serve the arayes immediately with the whipped lemon tahini and tomato mix.



Beef or chicken mince would be delicious substitutes for lamb mince. You can also add fresh grated carrot, butternut, pine nuts or courgette to increase the nutritional value.