🥙 WEEK 9: lamb pita arayes
This month we're firing up the coals to explore the intense flavours you can develop from smoke and fire. 'Mangal' meaning barbecue in Hebrew has become a key social ritual in Israel centred around bold flavours, spice and loud family gatherings. From groups gathering on the beaches to cook over open flame to the popular kebab houses, this communal food culture is a celebration of the elements and getting the most flavour out of simple, quality ingredients. This week you'll be starting with making pita bread from scratch, stuffed with lamb kebabs, served alongside a green tahini.
📺 Watch and Learn - Rassa Stories
Eyal shows you one of the biggest influences on grill foods in Israel - Turkish Mangal. This feast is best shared with others and in Israel it has taken on influences from the wider Jewish diaspora. Ben, who is an insider in the Tel Aviv food scene, shares the neighbourhood of Neve Sha'anan with you where new cultural influences are making their mark on the city.
Mangal Fire Cooking
A traditional mangal is a big affair which takes time and is the perfect excuse to gather friends and family together for a meat feast and an elaborate mezze spread of salads, dips, relishes and warm, fluffy bread.
The Neve Sha’anan Neighbourhood
Food tour guide and Tel Avivian, Ben takes you around the neighbourhood of Neve Sha’anan in Tel Aviv to give you a glimpse into where Israel’s food scene could head towards in the future.
📕 Lessons For The Week
Recipe Development - Lamb Pita Arayes
Arayes are a true staple of Levantine fire cooking and Eyal explains how to get that perfect crispy exterior while maintaining a juicy filling. This deceptively simple dish, when done right and with the proper patience making the pita and your own lamb kebabs from scratch, is packed full of flavour. Chef Eyal also explains how to serve your Arayes and play around with different fresh herbs.
Ingredients Introduction - Lamb Pita Arayes
In this traditional Arab dish, you'll be using a traditional North African spice blend called baharat which has also taken on local variations over the years. Eyal takes you through how he uses the addition of belly fat to the lamb mix to help create a bind for the kebabs and explains the traditional methods of creating tahini.
Fire Up The BBQ - Lamb Pita Arayes
If you're giving the butchery a go, get ready to roll up your sleeves and learn how to dismantle a leg of lamb and how to bind the minced meat with belly fat to create your delicious kebabs. You'll also be taking on a time-old technique for making pita bread from scratch.
Share with the community
Mangal is a social activity, so get sharing with your peers! We love to see your creations and unique flavour combinations. If you're butchering your lamb meat and need some help, Eyal will be happy to answer any of your questions. Click to access the community forum below.
💭 Creative Inspiration
Origins: Ashkenazi & Arab
Eyal gives you a versatile recipe for playing around with pickling. He shows you two variations with distinct cultural differences which can be used alongside a grill spread or for enjoying at the end of your meal to balance out a heavier dish.
📖 Further Reading
Read more about the culture of fire cooking in Israel which is a popular communal activity celebrating quality ingredients. Click below to access the blog and find out more.
Israeli Seasonal Cooking
Israel has a focus on its produce, ensuring they are eaten in season, it not only means the ingredients you are cooking with taste better (and how they should) but it is also better for the environment. Read on for seasonal cooking in Israel.