Ottolenghi's Shawarma Arayes with Dipping Sauce
By Yotam Ottolenghi
Published on 02 February 2026
We can't get enough of Yotam Ottolenghi's on-trend arayes - they're crispy Middle Eastern stuffed pittas, packed with a kofta-style lamb filling. The shawarma paste adds instant depth, with sweet spices that complement the meat beautifully. Pan-fry until golden and serve as a fun sharing platter with pickled onions and fresh herbs.Time and servings
1 hrTotal time
6Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 60ml tahini
- 2 lemons
- 500g plum tomatoes
- 40g Ottolenghi chilli sauce
- 1½ tbsp olive oil
- 400g lamb mince (20% fat)
- 10g fresh coriander, finely chopped
- 5 salad onions, finely chopped (70g)
- 3 garlic cloves, crushed or grated
- 125g Ottolenghi shawarma marinade
- 100g Jarlsberg slices, chopped into 1cm pieces
- 6 white pitta breads
Method
Step 1
Heat the oven to 220°C/200°C fan/gas 7 and have ready a large baking tray. While the oven heats up, place the tahini and 3 tbsp lemon juice in a bowl with 3 tbsp water and ¼ tsp salt. Mix well until smooth and set aside.Step 2
Using the coarse side of a box grater, grate the plum tomatoes into a colander set over a bowl and discard the skins. Discard the tomato water and transfer the grated tomato into the bowl. Add the chilli sauce, 1 tbsp lemon juice and 1 1/2 tbsp olive oil, mix well and set aside.Step 3
To make the arayes mixture, place the lamb, coriander, salad onions, garlic cloves, shawarma marinade, 1 tbsp lemon zest and Jarlsberg, in a bowl and mix well.Step 4
Moisten the pittas with some water and place in the oven for 3-4 mins until puffed up. Remove from the oven (keep the oven on), cut in half widthways and let the steam escape. Stuff each pitta half with 60g of the arayes mixture, pressing the sides together slightly to make sure that they are evenly filled.Step 5
Place a large frying pan over a medium heat and, once hot, place half the arayes, cut side down, into the pan and cook for 1 min until golden. Flip the arayes on the side and cook for 2 mins on each side until nicely golden. Transfer to the baking tray and repeat with the remaining arayes.Step 6
Place the arayes in the oven and cook for 5 mins until cooked through and golden. Arrange on a serving platter and serve with the tahini and tomato dipping sauce in two separate bowls on the side.