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Wet the matzah squares under a faucet thoroughly and place them in a clean kitchen towel and set aside. Repeat if necessary until the Maztah is flexible enough without breaking. If you over wet the matzah they will fall apart.
In a large bowl, combine ground meat, chopped onion, garlic, red pepper, parsley, and chili. Mix until evenly combined.
Once the matzah squares are flexible, cut them down the center and across, creating four small squares.
Place a heaping tablespoon of the meat filling in the center of each matzah square and spread it out evenly, reaching three corners.
Take the top flap and close up each square to form a triangle, pressing the meat all the way to the end and exposing it on the sides.
Heat oil in a pan over medium heat and place the filled matzah arayes face down. Cook for about five minutes on one side, then carefully flip them over using tongs and cook for an additional five minutes.
Using the tongs, hold each matzah arayes face down on the exposed meat to sear it on both sides.
Once cooked, transfer to a wire rack to drain excess oil.
Drizzle homemade tehina sauce over the matzah arayes and garnish with chopped parsley and sliced red chilis for a pop of color.
Serve warm and enjoy!