Beloved across the Middle East for their juicy filling and crunchy exterior, these grilled meat sandwiches are ready for their closeup in the U.S.
The continued popularity of stuffing ground beef into bread should surprise no one—hamburgers have captivated Americans for over a century. From an old-school McDonald’s Quarter Pounder with cheese to upgraded versions topped with truffles and Gruyere, Stateside menus feature the sandwich almost compulsorily.
The parallel to burgers is unavoidable, of course, but chefs agree that these juicy morsels are a different beast altogether; according to chef Or Amsalam from LA’s, he prefers arayes because of the magic that happens when bread and meat crisp side by side. Amsalam, who has Israeli roots and frequently makes arayes on the grill with friends, ran it as a special at one of Lodge Bread’s locations, featuring wagyu beef and adding garlic confit, bone marrow, and caramelized onions to the mix.
While tahini is a go-to in the Middle East, U.S. chefs have been getting creative with condiments. Motek’s arayes are inspired by traditional Lebanese arayes and served with both tahini and harissa aioli. At Dalida, the plump pita quarters arrive slathered in XO-flavored aioli and coated with chives, for an added kick of umami and crunch. K’Far serves theirs with herby, tahini, and resek .
United Kingdom Latest News, United Kingdom Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Meet the Lady Carnivores Taking Over TikTok With Butter and Raw MeatSome women say the carnivore diet has saved their lives — but doctors warn could be harmful.
Read more »
Meet the DC Activist Behind the Alt-Meat RevolutionThe website that Washington lives by.
Read more »
PREP GOLF: Crowder, NMA take golf meet at Fort Gaines; Samson's Ingram wins Wednesday meetWho will win the EchoPark Automotive Grand Prix at COTA’s 3.41-mile road course? Here are the drivers to watch.
Read more »
Should everyone start eating snakes to save the planet?Pythons convert food into meat more efficiently than other livestock, and they can be fed on waste meat, but this doesn't mean snake meat is inherently more sustainable
Read more »
I Made Dozens of Crispy, Melty Sandwiches to Find the 4 Best Panini PressesWe tested nine of the highest-rated panini makers. Four panini presses could make amazing grilled cheese sandwiches and other griddled recipes.
Read more »
Crispy fried pasta pairs a savory crunch with chickpeasItalians know that the texture of pasta matters. Thus the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson stops. Christopher Kimball's Milk Street discovered a dish in Lecce, in southern Italy, that mixes pasta textures.
Read more »