Arayes with Lemon Pepper Fries

Arayes with Lemon Pepper Fries

Serves 4

For the Lemon Pepper Fries

2 large russet potatoes

¼ cup neutral oil (vegetable, canola)

Zest of 1 lemon

Salt and pepper to taste

Preheat oven to 425F (with convection if possible). Add all ingredients to a bowl and toss to coat. Lay potatoes on a baking tray in a single layer and bake for 30-40 minutes, flipping halfway through.

For the Arayes

1 lb ground lamb (or beef)*

3-4 pitas

½ yellow onion, grated

3 cloves garlic, minced

1 T freshly minced parsley

3 t ground coriander

3 t ground cumin

2 t smoked paprika

½ t ground allspice

½ t cayenne pepper (optional)

Salt and pepper to taste

2-3 T olive oil (for cooking)

Combine all ingredients other than pitas and olive oil in a bowl and mix thoroughly. Cut pitas in half and open up each pocket. Add in roughly ¼ lb of the meat or a little less and carefully press and work it into a patty that fills the pita pocket. The less meat you fill the pitas with the faster they will cook through so always go with slightly less than you think you need. This mixture should fill 4-6 pita halves.

Add olive oil to a skillet over medium heat. Lay in the arayes (work in batches as needed) and cook for 4-5 minutes a side or until pitas are golden brown and meat is cooked through. If pitas are browning too fast, turn down heat or finish arayes in a 350F oven until meat is cooked through.

For the Lemon Basil Yogurt Sauce

1 cup plain, non-fat Greek yogurt

1 t hot honey

Juice of ½ a lemon

1 t smoked paprika

1 T freshly minced basil leaves

Salt and pepper to taste

Add all ingredients to a bowl and whisk to combine. Taste and adjust seasoning as desired. Cover and refrigerate for up to 5 days.

To plate, lay down a bed of fries followed by a couple arayes and plenty of yogurt sauce.

*The ideal blend of fat to lean here is about 85/15.