Lamb Arayes With Tahini Dressing and Pickled Sweet Peppers

This is one of Chef Edward Lee’s tastiest dishes he discovered during his journey in writing Buttermilk Graffiti. He experienced this dish in Dearborn, Mich., which has a large Muslim population. “It translates easily to a home kitchen. No special oven needed or long cooking times. This is basically a lamb sandwich in pita bread, but the lamb is aromatic and vibrant. And making the pita from scratch can be a transformative experience. I always make extra pita to enjoy with hummus the next day. Or crisp the leftovers in the oven and cut them into pieces to use in salads or for a garnish,” Lee writes in the chapter titled “The Accidental Fast.” This recipe is courtesy of Chef Edward Lee:

Yields 4 sandwiches