העראייס
About the Recipe
Plant based BBQ in pita
Arais has roots in the Levant, though it’s only become popular among the general Israeli population in the last few years, taking over weddings and bar menus alike. The vegan version is mixed with onions, parsley, and some spices, then stuffed into pita wedges and baked. Can be served with a tangy chimichurri, creamy techina, and a fresh tomato salad.
Ingredients
Ingredients for 8 halves pita bread:
1 cup cooked chickpeas
2 roasted eggplants (or 1 jar)
2 chopped green onions
A bunch of chopped parsley
1 tbsp soy sauce
2 tbsp ceylon cinnamon
4 tbsp olive oil
tsp salt, baharat, cinnamon
1 bsp lemon zest
½ chilli
¼ cup pistachios
Olive oil for grilling
Tahini for serving
Preparation
Grind all the ingredients except the pistachios in a food processor to a granular texture.
Add the pistachios and stir.
Cut the pitas in half, fill with the filling mixture tight.
Spread the pitas with olive oil on all sides and place on the grill. Roast for about 3 minutes on each side (can be done on a pan).
Serve with tahini.