Charcoal-Grilled Arayes

Charcoal-Grilled Arayes

Charcoal-grilled arayes, stuffed with a rich mixture of lamb, veal, beef fat, and lamb tail fat, with onion, peppers, parsley, and a seasoning of pomegranate molasses, pepper paste, sumac, and spices. The filling is stuffed into suitable bread, then grilled over charcoal until browned and served hot with ayran, musabaha, and pickles.

Arayes, a stuffed bread dish, grilled over charcoal.

Like a stuffed pita sandwich toasted on the grill.

Ingredients

  • 3 large onions
  • 3 peppers sweet green peppers
  • 2 peppers sweet red peppers
  • 800 g lamb
  • 500 g lean veal
  • 200 g beef fat
  • 300 g lamb tail fat
  • to taste parsley
  • 2 1/4 tablespoons salt
  • 1 tablespoon black pepper
  • 1 1/2 tablespoons dried pepper
  • 1 1/2 tablespoons sumac
  • 1 tablespoon mixed spice
  • 1/2 tablespoon nutmeg
  • 6 tablespoons pomegranate molasses
  • 2 tablespoons pepper paste
  • bread
  • roasted tahini chickpeas
  • for serving musabaha
  • for serving pickles
  • for serving ayran
  • mentioned as a substitute for beef fat: 2 to 3 tablespoons ghee

Instructions

  1. In a large bowl, chop 3 large onions into pieces, not too finely.
  2. In another bowl or on a cutting board, chop 3 sweet green peppers and 2 sweet red peppers into pieces.
  3. In a large mixing bowl, place 800 g lamb, 500 g lean veal, 200 g beef fat, and 300 g lamb tail fat.
  4. Add parsley to taste to the meat in the mixing bowl.
  5. Add 2 1/4 tablespoons salt, 1 tablespoon black pepper, 1 1/2 tablespoons dried pepper, 1 1/2 tablespoons sumac, and 1 tablespoon mixed spice to the mixing bowl.
  6. Add 1/2 tablespoon nutmeg to the mixing bowl, if desired.
  7. Add 6 tablespoons pomegranate molasses and 2 tablespoons pepper paste to the mixing bowl.
  8. Knead the filling well in the mixing bowl until the ingredients are thoroughly combined.
  9. If not cooking it immediately, you can keep the filling in the refrigerator until the flavors are absorbed.
  10. Open Syrian bread or bread suitable for stuffing, then spread the filling inside in a thin layer.
  11. On a charcoal grill, grill the arayes over high heat at first, then over gentler heat until cooked through.
  12. On the charcoal grill, turn the arayes to the other side until evenly browned.
  13. Leave the arayes on the charcoal grill until they develop color and crispness on the outside while remaining juicy inside.
  14. After grilling over charcoal, serve the arayes hot with ayran, musabaha, and pickles.

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