Sheet Pan Arayes Wraps

We all have those days of little inspiration and a lack of energy, but these 'smashed taco' style arayes, with a sumac onion salad really can pull you out that slump!

10 minutes prep

10 minutes cook

Serves 4

Ori Goldberg
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Ingredients

    Arayes meat mix:
  • 500g minced meat (mixture of beef and lamb)
  • 2 tsp each ofcumin, turmeric, paprika and ras el hanout
  • 3garlic cloves, minced
  • 1/2 onion, finely diced
  • 10gparsley, finely chopped
  • 3 tbsp olive oil
  • salt and pepper, to taste
    • Onion and sumac salad:
  • 1 largewhite onion, sliced
  • handful offresh parsley
  • 1 lemon, juiced
  • 2 tspsumac
  • salt and pepper, to taste
    • Garnish:
  • tahini
  • matbucha (optional)

These Middle Eastern Arayes flatbreads, that turn into the most addictive kofta wraps are delicious and so easy we should really be keeping these a secrete. Full of freshly crushed spices, herbs and a zingy sumac onion salad, this is one of those recipes you need up your sleeve!

Method

  • Simply add all the ingredients for the minced meat filling, to a large mixing bowl, and start to knead and mix the meat with the herbs and spices until the meat becomes tacky and slightly sticky.
  • Spread the meat onto your flatbreads, going slightly over the edges. Place these on a baking tray and cook under the grill on its hottest setting, for 7-10 minutes.
  • Whilst they're cooking, mix together the onions with sumac, parsley and lemon juice, and add salt and pepper to your liking! As extra toppings, mix raw tahini with water, lemon juice and salt, and make a quick moroccan matbucha by cooking down canned tomatoes with cumin, chilli, and lots of garlic.
  • Once the open arayes are cooked, remove from the oven and serve immediately. Wrap them up with our fillings and get stuck in! And extra fillings to dunk these into won't be the worst idea!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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