One of my precious recent acquisitions is definitely Dubai – New Arabian Cuisine. This is where i found a recipe for araaya, a stuffed flat bread filled, in this particular case, with something that sounded like a middle eastern ceviche, and then toasted.
The book also mentioned that araaya is a favorite snack in countries of the Levant, and that a traditional filling would be of minced lamb with mint and roasted pine nuts… The googling didn’t help much but the filling sounded very familiar so i turned to Casa Moro just to find there a recipe for gozleme aka anatolian stuffed bread.
The filling of potato, scallions, caraway seeds and dill sounded right up my alley, to serve as a side for chorizo olives burgers. Along with a cabbage slaw with an avocado dressing…
Oh and of course i cheated – instead of going though an excruciating process of making, rolling out thin and frying the dough i split some decent store bought pitas, filled then and pan toasted weighted down like panini. Perfect.