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Carrot, Zucchini and Haloumi Arayes

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Carrot, Zucchini and Haloumi Arayes

Zissy Lewin
Carrot, Zucchini and Haloumi Arayes

Arayes is typically a pita stuffed with minced meat, herbs, and spices. It’s a popular Middle Eastern dish and also goes by the name Hawawshi, a recipe I shared from the cookbook Mezze here. This vegetarian version came to me accidentally. It started with this recipe shared by David Frenkiel of Green Kitchen Stories on Instagram. When I made it, the patties didn’t really stick together, and I ended up with more of a messy hash situation; but the flavour was delicious which was wild considering it was just 4 ingredients combined. That failed attempt happened just after I had shared the Hawawshi recipe which spurred the idea to take those 4 ingredients and to stuff them inside a pita and grill them together instead of trying to form a patty. Which is how we’ve ended up here, it works, is so simple and is delicious.  When in doubt, just add bread.

 

Carrot, Zucchini and Haloumi Arayes

Carrot, Zucchini and Haloumi Arayes

Grated vegetables and haloumi stuffed into a pita and grilled.
Cuisine No Added Sugar, Nut Free, Vegetarian

Equipment

  • frying pan or sandwich press

Ingredients
  

  • 2 cups haloumi cheese grated
  • 2 carrots peeled and grated
  • 2 small zucchini / baby marrow grated
  • ½ cup fresh parsley finely chopped
  • salt and pepper to taste
  • 4-5 pitas

Instructions
 

  • Combine the grated haloumi, carrots, zucchini and parsley in a large bowl. Add a spot of salt and pepper and mix well.
  • Cut the pitas in half to create semi-circles and carefully split to form pockets.
  • Stuff each pocket with the haloumi and vegetable mixture; but don’t overstuff as it’ll fall out.
  • To cook, heat some olive oil or butter in a large frying pan. Add the pita – 1 full pita or 2 halves at a time and cook for 5 minutes, each side; pressing down gently with a spatula. The pita will be golden brown and crisp and the haloumi melted. Alternatively, you can also cook them in a sandwich press until the haloumi is melted and pita golden brown.
  • Serve hot.

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