Wasfetna

Open Arayes Sandwich

Arabic bread with a thin layer of spiced meat, baked until crisp and cut into triangles, with labneh or tahini.

Open Arayes Sandwich
Cooking time
40 min
Hands-on time
40 min
Difficulty
Easy
Cuisine
Levantine
Calories
640
Contains
Gluten, Sesame

Arayes in the oven or on the saj, with a thin layer of meat reaching the edges, because a thick one won't cook before the bread burns. The tomato is drained so its water doesn't soak the bread, and they're served hot because they lose their crunch as they cool.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the arayes filling

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Baking tray or saj — Oven at 220° or the saj — you want crisp bread and cooked meat together.

Method

  1. Mix the meat with the onions, strained tomatoes, parsley, and spices.

    8 min
    You’ll know it’s ready when

    The mixture is moist but not watery.

    Tip: Straining the tomatoes is essential — their juice will soak and crumble the bread.

  2. Open the flatbreads and spread a thin layer of filling on one half of each.

    8 min
    You’ll know it’s ready when

    The layer is thin and uniform, reaching the edges.

    Tip: A thick layer won't cook before the bread burns.

  3. Close each flatbread, brush both sides with olive oil, and arrange them in a tray.

    5 min
    You’ll know it’s ready when

    Both sides are shiny with oil.

  4. Bake in a 220° oven or on a griddle until the bread is crispy and the meat is cooked.

    16 min
    You’ll know it’s ready when

    The bread is brown and crisp, and the juices have seeped into it.

  5. Cut them into triangles and serve them hot with labneh.

    3 min
    You’ll know it’s ready when

    Serve hot — it loses its crispiness when it cools down.

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