Matzah Arayes (Matzah Arayes for Passover)
A delicious and perfect for Passover version of classic Middle Eastern arayes. Crispy on the outside, juicy on the inside, and served with a fresh tahini sauce that elevates them completely.
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Servings 4–6 servings
Ingredients
Base
- 4 matzah sheets
Meat filling
- 450 g (1 lb) ground meat (beef or a mix to taste)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 1 bunch parsley, finely chopped
- 1 red chili, finely chopped (optional)
- ¼ cup oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- ½ teaspoon cinnamon
Tahini sauce
- 1 cup tahini (sesame paste)
- ¾ cup water
- 5 tablespoons lemon juice
- 1 teaspoon salt
- 2 cloves garlic (optional)
For serving
- Chopped parsley
- Sliced red chili
Instructions
1. Prepare the matzah
Moisten the matzah sheets under running water until soft and pliable, but without breaking.
Place them on a clean cloth and let them rest for a few minutes.
Tip: If you use too much water, they will fall apart.
2. Prepare the filling
In a large bowl, mix:
- ground meat
- onion
- garlic
- bell pepper
- parsley
- chili (optional)
- oil
- salt, pepper, paprika, and cinnamon
Mix very well until everything is combined.
3. Cut the matzah
When soft, cut each sheet into 4 equal squares.
4. Fill
Place approximately 1 generous spoonful of filling on each square.
Spread the meat covering almost the entire surface (leaving a small border).
Fold into a triangle, pressing lightly to seal.
5. Cook
Heat oil in a frying pan over medium heat.
Place the arayes with the meat side down and cook:
- Approximately 5 minutes per side
- Flip carefully
- Then, with tongs, seal the edges where the meat is exposed
They should be golden and well-cooked through.
6. Drain
Remove and place on a wire rack or paper towel to remove excess oil.
7. Prepare the tahini sauce
Blend or mix:
- tahini
- water
- lemon juice
- salt
- garlic (optional)
Adjust consistency with more water if necessary.
8. Serve
Serve the arayes hot, drizzled with tahini and topped with:
- chopped parsley
- sliced chili
Notes
- You can use beef, chicken, or a mix.
- For more flavor, let the filling rest for 20 minutes before using.
- They are incredible with a fresh salad or pickles.