Arayes with spicy tomato dip
Ingredients
4 persons
For the spicy tomato dip
- 4 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- 2 teaspoons cumin seeds
- 800 gram Elvea Cubes
- 2 teaspoons paprika powder
- 2 teaspoons chili flakes
- 2 pinches of sugar
- Pepper
- Salt
For the arayes
- 600 grams ground beef
- 8 pita breads
- 2 shallots, finely chopped
- 4 tablespoons curly parsley, finely chopped
- 2 teaspoons cumin
- 2 teaspoons paprika powder
- 1 teaspoon cinnamon
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 1 teaspoon pepper
- 8 tablespoons salt
- 8 tablespoons tahini
- 2 tablespoons lemon juice
- 2 shoots of water
Preparation
-
1
Preheat the oven to 180°C.
-
2
Heat the olive oil in a pan and briefly fry the garlic and cumin seeds (do not let the garlic brown!). Add the diced tomatoes and let simmer and reduce for 15 to 20 minutes until a homogeneous sauce forms. Stir regularly and season further with paprika powder, chili flakes, sugar, and salt and pepper (to taste).
-
3
In the meantime, make the arayes: for this, cut the pita breads into half pockets. Put the ground meat in a mixing bowl and mix with the finely chopped shallots, curly parsley, cumin, paprika, cinnamon, chili flakes, olive oil, salt, and pepper. Fill the pitas thinly and press lightly. It doesn't hurt if the pita breads tear a little here and there.
-
4
Heat a pan with oil and sear the arayes golden brown on three sides. Then place them in the oven for 5 more minutes (in a baking dish) so they are fully cooked and crispy.
-
5
Whisk together the tahini with the lemon juice, a splash of water, and a pinch of salt to create a pourable sauce. Add more lemon juice and/or water as needed to prevent the sauce from separating.
-
6
Spoon the reduced tomatoes onto a platter, spoon the tahini sauce over them, and garnish with extra curly parsley. Serve with the warm arayes.
