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SISTOP scrolling 🛑 this might be the most addictive Passover recipe you’ll make this year.
If you’ve never had Matzah Arayes, get ready… crispy matzah on the outside, juicy spiced meat on the inside, and finished with a drizzle of creamy tehina. Absolute perfection✨
I like using Yehuda matzah for this recipe because it softens beautifully without ripping or breaking, which makes it perfect for folding and crisping up in the pan.
Once you try these, I promise they’ll become a Pesach staple in your home too.
Ingredients
• 4 matzah squares
Meat Filling
• 1 pound ground beef (or any ground meat of choice)
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 1 bunch parsley, finely chopped
• 1 red chili, finely chopped (optional)
• ¼ cup oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• ½ tsp cinnamon
Tehina Dressing
• 1 cup pure sesame paste (tehina) or almond butter
• ¾ cup water
• 5 tbsp lemon juice
• 1 tsp salt
• 2 garlic cloves (optional)
For Garnish
• chopped parsley
• sliced red chilies
Directions
1. Wet matzah under running water and place in a clean towel until flexible but not falling apart. If needed, reset an additional time and wrap again.
2. In a bowl, mix ground meat, onion, garlic, red pepper, parsley, and chili.
3. Cut each softened matzah into four squares.
4. Place a heaping tablespoon of meat on each square, spreading toward three corners. Fold into a triangle and press the filling to the edges.
5. Heat oil in a pan over medium heat. Cook arayes face down about 5 minutes until crisp, flip and cook another 5 minutes.
6. Using tongs, sear the exposed meat sides briefly.
7. Transfer to a rack to drain excess oil.
8. Whisk tehina, water, lemon juice, salt, and garlic until smooth.
9. Drizzle with tehina and garnish with parsley and sliced red chilies.
Serve warm and enjoy.
Chag Sameach 🌸
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