Sort ingredients
crabillj
QR Code
Listen
Pdf
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.
In a bowl, mix ground meat, onion, garlic, red pepper, parsley, and chili.
Cut each softened matzah into four squares.
Place a heaping tablespoon of meat on each square, spreading toward three corners. Fold into a triangle and press the filling to the edges.
Heat oil in a pan over medium heat. Cook arayes face down about 5 minutes until crisp, flip and cook another 5 minutes.
Using tongs, sear the exposed meat sides briefly.
Transfer to a rack to drain excess oil.
Whisk tehina, water, lemon juice, salt, and garlic until smooth.
Drizzle with tehina and garnish with parsley and sliced red chilies.
Serve warm and enjoy.