Herbed Lamb Arayes

Steps

1. Add the onion, garlic, parsley and cilantro to the bowl of a food processor fitted with the blade attachment. Pulse until the onion and herbs are minced.
2. In a large bowl, use your hands to combine the lamb with the onion and herb mixture. Add the paprika, coriander, cumin and cayenne. Season with salt and pepper. Cover and refrigerate for at least an hour or up to a day before cooking.
3. Preheat the oven to 400ºF (200ºC). Cut each pita in half widthwise. Divide the meat mixture into 4 equal pieces, spreading each evenly with the lamb mixture. Close and cut each pita piece in half again so you have 8 pieces total.
4. Heat a large cast iron skillet or other oven safe pan over medium heat. Add the olive oil and heat through. Add the arayes, with a meat mixture side down on the pan. Sear the meat until golden brown, about 3 minutes. Rotate and sear the other side of the meat mixture for an additional 3 minutes.
5. Lay the pita down in the pan and move the pan to the oven (if needed arrange on a baking sheet), cooking until the lamb is cooked through, about 8 minutes.
6. Add the tahini to a small bowl. Serve the arayes with the tahini and hot sauce.