Transforming memories of mom’s lahm bi ajeen into arayess with my secret weapon – the Russell Hobbs chopper! From effortlessly blending aromatic spices to creating a savory minced beef mixture, this handy tool makes it super easy. Just like my mom used to make, but with a yasso twist!
Arayess, but Lahm Bi Ajeen!
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- Description
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
Transforming memories of mom’s lahm bi ajeen into arayess with my secret weapon - the Russell Hobbs chopper! From effortlessly blending aromatic spices to creating a savory minced beef mixture, this handy tool makes it super easy. Just like my mom used to make, but with a yasso twist!
Ingredients
- 500g low-fat minced beef
- 5 small Arabic breads (to be used as pockets)
- 1 1/2 cups cherry tomatoes
- 2 small shallots
- 2-3 tbsp pomegranate molasses
- 1-2 tsp dried oregano
- 1 tsp paprika
- 1-2 tsp salt
- Olive oil for brushing the bread
Method
- 1)
In a Russell Hobbs chopper or food processor, combine the shallots, cherry tomatoes, oregano, paprika, pomegranate molasses, and a pinch of salt.
- 2)
Blitz until smooth. Optionally, strain the mixture to remove excess water, then taste and adjust seasoning if needed.
- 3)
Transfer the onion-tomato mixture to a large bowl. Add the minced beef and mix until well combined.
- 4)
Gently separate each round bread, turning it inside out, and keeping a small part connected.
- 5)
Spread the minced meat mixture onto one side of each bread. Cover with the second piece of the pocket and press gently to flatten.
- 6)
Place the prepared arayess on a tray lined with baking paper. Brush generously with olive oil.
- 7)
Grill the arayess on a griddle or in a very hot oven until crispy and the meat is cooked through.
- 8)
Serve hot with your favorite toppings or sauces, such as tahini sauce, yogurt, or pickles.