Middle Eastern food had has influenced me in many ways. May be because I’ve spent a good part of my life in this region. The Arab cuisine also have influenced the Indian culinary field to a great extent especially the Malabar region of Kerala and vice versa. As a matter of fact, Arab cuisine mostly follows one of three culinary traditions – from the Maghreb, the Levant or the Gulf. Moreover, Couscous is the main food used in the Maghreb countries which include Morocco, Algeria, Tunisia. Likewise, in Levant countries main meals usually start with Mezze which are small dishes of dips and other items which are eaten with bread. This is typically followed by skewers of grilled lamb or chicken. Turks has also influenced this region’s gastronomy to a great extent.
Formal dinners and celebrations normally include large quantities of lamb, chicken, rice, stewed vegetables with tomato sauce, which are seasoned with a variety of herbs and spices. Bread Or Khubz is ineludible part of this culture. Lebanon holds a distinct place in Arab cuisine. Additionally, they are the masters of this region in pabulum and follow Levantine cuisine. When it comes of my choice of the comestible of this region, my numero uno choice would be for Lebanese cuisines. Lebanon has long maintained links with other parts of the world, which is why you can find elements in our food that have come from all corners of the globe.
Arayees is not only one such dish which is made with the Arabic bread Khubz but is also a dish of Lebanon. It is simply pita bread grilled sandwiches. Moreover, this is an instant quick to make dish. A non messy, compact and easy to carry tiffin. Make the mince mixture and refrigerate it. If you have some pita bread, a couple of minutes is all what you need to dish up a fulfilling meal and if you have some garlic dip, then it becomes super luxury and heavenly. As for every dish, this dish also have different variants in its spices. I have gone with the original Lebanese recipe.
So get ready and try this out easy and compact dish which is an excellent carry option for work, school or picnic.
Mince the onions and tomatoes. Chop parsley finely. Crush the garlic cloves.
In a mixing bowl, add the mince first. To this add al the ingredients except the cheese.
Combine everything until well incorporated.
Rest for half an hour in refrigerator or until you make this dish.
Make a slit by opening the side of the bread and tear open to 3/4th.
Stuff the filling inside none part of the bread spreading it evenly and pressing it firmly.
Then, spread the cheese on top and put back the other half of the bread and slight press it to close it.
Then, grill on a toaster 3 minutes on each side.
Serve hot with Garlic dip or any dip of your choice.