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RECIPE

Spiced fish arayes

Arayes is a street food that started out in Lebanon and Syria - a huge crowd-pleaser

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Shiri Kraus Spiced Fish Arayes Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 20 minutes
  • place SERVES 4
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Arayes is a street food that started out in Lebanon and Syria. It’s a huge crowd pleaser and simple to make. The traditional version is made with minced meat, but it’s delicious made with fish and a mix of spices.

These can be made in advance – and even frozen raw so they are ready to go when you fancy a fake-away. Delicious with Israeli salad.

METHOD:

  • Halve the pitas across the middle so you have 8 pockets.

  • Chop the fish very finely using a knife. You want it to have some chunky bits, so not completely minced.

  • Finely chop the herbs and add them to the fish with the seasoning and mix well to combine.

  • Divide the mixture into 8 equal parts, and stuff each pita pocket.

  • When you’re ready to cook, preheat your grill (or, if the sun isn’t shining, the oven at 180°C (fan).

  • Brush each pita pocket with olive oil.

  • Toast on the grill barbecue grill or under the grill until cooked through (about 15 minutes) turning them over halfway thorough midway and making sure to crisp the pita on both sides.

Shiri Kraus is chef and co-founder of The Black Cow, Camden Instagram: theblackcowcamden

Ingredients

4 pita bread (can use wholemeal/gluten free)
500g white skinless fish fillets (it can be any mixture of white flaky fish - such as cod, hake, bream etc)
¼ bunch parsley
¼ bunch coriander
1 sprig of mint, leaves picked
1 tbsp fish seasoning mix/ ras el hanout/ 1tsp cumin plus 1tsp turmeric
Salt and pepper
1 tbsp olive oil

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