Mini Arayes

Leah Hamaoui Leah Hamaoui
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Let me introduce you to my latest love: mini arayes. Tiny, crispy meat-filled pockets of joy, these are basically little bundles of flavor that should be added to every mazza platter out there, and they were created thanks to a very productive hunger emergency.

And yes, I added a twist (because of course I did). I mixed some beef fry into
the meat for that smoky, savory oomph… but I didn’t stop there. I actually fried the mini arayes in the fat left in the pan from the beef fry. That’s right — now you have a crispy texture that’s so full of flavor!

If you’re new to the classic arayes, allow me to catch you up: This dish is rooted in the rich, spice-packed world of Sephardic cuisine. It’s pita bread stuffed with seasoned meat (think onion, garlic, parsley — all the good stuff!), then grilled or pan-fried until the outside is golden and crunchy and the inside is juicy and fragrant. It’s humble and hearty, a hug in sandwich form.

And I miniaturized them! Because why eat one full-size arayes when you can
eat seven mini ones and call it “sampling”? It’s math. It’s logic. It’s delicious.

These mini arayes are my “Why isn’t this a thing already?” dish, and no, I’m
not gatekeeping. I want you to make them, love them, and enjoy them like the
crispy treasures they are.

This isn’t just a recipe. It’s a public service announcement. Welcome
to snack paradise.

40m 10-12
Easy Meat

Contains: Gluten, Wheat

Directions

  1. Mix the ground meat with the shallot, garlic, herbs, and spices until combined.

  2. Fry the beef fry in a frying pan for a few minutes until it crisps up. Remove from pan and add to the ground meat mixture. Leave the fat in the pan and set aside.

  3. Cut each mini pita in half and fill with the ground meat mixture.

  4. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  5. Fry the pitas in beef fry fat, meat-side down, for three minutes, adding oil if needed. Then fry each pita for one minute per side.

  6. Remove from frying pan and arrange in a 9×13-inch (23×33-centimeter) pan. Bake for 10 minutes, or until the meat is cooked and the pita is crispy.

  7. Serve with Israeli salad, fresh techinah, and pickles on the side.

Credits

Description:
Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Esther •

This was absolutely delectable-bursting with flavor. I’m not Sephardic but wow is this something. It smelled awesome in my house. Love the cilantro, beef fry and how easy it was.