Arayes (Lebanese Meat-Stuffed Crispy Pita)

Step 1: Grate the onion into a bowl with a box grater, keeping all the juices.

Step 2: Add the remaining meat-filling ingredients and mix well with your hands.

Step 3: Divide the stuffing into 10 portions, about 55 to 60 g (1/4 cup) each. Flatten each portion into a semicircle slightly smaller than a pita half.

Step 4: Gently open a pita half and place the meat inside. Close the pita, then press the filling toward the edges until it is fairly evenly spread.

Step 5: Preheat the oven to 50°C (120°F). Set a rack over a tray to keep the cooked arayes warm.

Step 6: Heat a large frying pan over medium-high heat. Spray both sides of the pita with olive oil and place 2 or 3 pieces in the pan, or as many as fit. Cook for about 2 minutes per side, pressing lightly with a spatula, until golden and crisp.

Tip: The filling is spread thinly, so it cooks quickly.

Step 7: Transfer the cooked arayes to the rack in the oven to keep warm while you cook the remaining pita.

Step 8: Cut the arayes in half if desired. Arrange them on a serving platter and serve with the whipped tahini sauce.

Step 9: Put the sauce ingredients in a heatproof bowl and whisk to combine. Microwave on high for 15 seconds, then whisk again until the mixture resembles soft whipped cream. Serve slightly warm or at room temperature.