Arayes

 

Arayes are a very popular Middle Eastern grilled sandwich usually filled with minced beef or koftas but non-meat versions are not unheard of, and this combination of mushrooms and lentils worked really well. 

Ingredients
serves 4 (2 filled pita halves each)

320g mushrooms, finely chopped
160g lentils, green or brown (dried)
6 garlic cloves, finely chopped
1 onion, (about 130g) finely chopped 
25g fresh parsley. roughly chopped
1½ tbsp pomegranate molasses
2 tbsp tomato paste
1½ tsp Baharat or Lebanese seven spice 
1 tsp ground allspice
1 tsp hot paprika
1tsp ground cumin
1 tsp black pepper
1½ ts salt
2 tbsp olive oil

4 large pitas, (or any flat bread you can fold over to form a sandwich)

Method

Begin with boiling the lentils as per their instructions just enough to cook them. Usually about half an hour in salted water. Drain and set aside. 

In the meantime, heat the oil in a large frying pan over a high heat. Add the chopped onions. Reduce the heat and fry for a few minutes until they begin to soften. 

Add the garlic and continue to cook for three or four minutes more before adding all the spices, e.g. Bharat, ground allspice, ground cumin, hot paprika. Also add the salt and pepper. 

Next add the chopped mushrooms and stir thoroughly. Cook until they have softened.

Finally add the cooked lentils, then the pomegranate molasses, tomato paste and the fresh parsley, mix well and continue to cook until any excess moisture has evaporated.

It should be reasonably thick consistency and hold together when pressed. 

Pre-heat the oven to 200C

Cut the large pita breads in half across the shortest width to form convenient pockets. 

Fill them with the mushroom & lentil mixture.  Shove plenty in, all the way to the edges, then flatten them out to about 2cm (at the open end), removing any excess filling whilst at the same time making sure they are full.

Place a griddle pan over a medium heat.

Brush the pan with olive oil and then brush both sides of the bread with olive oil. 

Place the filled pita on the griddle and leave for a minute. Check if it has created sear lines before gently flipping it over to sear the other side for a minute. Flip over onto its edge to also sear the exposed filling. Set aside and repeat with all the other pitas.

Once all have been griddled place them on the wire rack of a grill pan and oven bake them for 20 minutes, turning them over half way. 

The pita should be nice and crispy. If it looks like they are browning too quickly turn the heat down or being them out early. 

Serve with a sprinkling of chopped parsley leaves and a drizzle of tahini sauce, toum or even ketchup/sriracha.