Shawarma Arayes with chilli and tomato dipping sauce

dinner · ⏱ 60 min · 6 portions · 55.0 g carbs / portion · allergens: gluten, milk

v8 · rb0e705f985 20260727Z1751 60 ml tahini 59.1 ml lemon juice 500 g plum tomato 6 pieces white pita bread sea salt to taste 🔥 preheat the oven to 220°C and have a baking tray ready ⏳ mix tahini with lemon juice, water, and fine sea salt until smooth and set aside 🔪 grate plum tomatoes into a colander over a bowl and discard skins discard tomato water ⏳ mix grated tomatoes with chilli sauce, lemon juice, and olive oil until smooth and set aside 🔪 mix lamb mince, shawarma marinade, coriander, spring onions, garlic, lemon zest, and yarlsberg with black pepper and fine sea salt moisten the white pitas with water 🔥 ⏱ 3-4 min bake the moistened pitas until puffed up 🍳 cut pitas in half widthways and let the steam escape 🍽 stuff each pitta half with the arayes mixture and press sides together to seal 🍳 ⏱ 1 min pan fry half the arayes cut side down until golden 🍳 ⏱ 2 min flip and pan fry the arayes on each side until nicely golden 🍽 transfer to baking tray 🍳 ⏱ 1 min repeat with the remaining arayes: pan fry cut side down until golden 🍳 ⏱ 2 min flip and pan fry on each side until nicely golden 🍽 transfer to baking tray 🔥 ⏱ 5 min place the arayes in the oven and cook until cooked through and golden 🍽 arrange arayes on a serving platter and serve with tahini and tomato dipping sauce in bowls on the side Shawarma Arayes 🎉 40 g chilli sauce 1½ tbsp olive oil 400 g lamb mince 10 g coriander 5 pieces spring onion 3 pieces garlic clove 125 g shawarma marinade 1 piece lemon zest 100 g yarlsberg black pepper to taste 44 ml chilli sauce, olive oil 15 ml lemon juice
http://flowcooking.food/en-us/recipe/500/shawarma-arayes-with-chilli-and-tomato-dipping-sauce/