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Arayes

Jan 4, 2021 · Leave a Comment

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Completed arayes on wooden platter with salad on the side

Arayes are a Middle Eastern classic, of spiced meat (kafta) stuffed into pita pockets and grilled or baked until crispy and golden brown. They are so easy to make and so yummy! You’ll love this Lebanese delight.

What are arayes?

The word arayes in Arabic literally translates to “brides”, but I have no idea why this is called that! Arayes are a meat stuffed pita bread, that are grilled, barbequed or baked in a hot oven until the bread is golden and crispy, and the meat cooked through.

Arayes are also referred to as hawawshi in the Egyptian dialect.

Completed arayes on wooden platter with salad on the side

Why should I make arayes?

They are so easy. It’s a matter of mixing together a meat filling, filling pita bread with that meat, and cooking the pita pockets.

This recipe is made even easier because of the cooking being done in the oven instead of on an outdoor bbq or on a grill pan. I find that this still gives a crunchy and delightful arayes, without all the extra effort.

These are so kid friendly. That crispy bread and meat mixture is a winning combination, especially when you give kiddos a bowl of yogurt to dip the pita in.

My daughter Layla literally asked that I make these every single day for lunch. While I won’t go that far, I’ll definitely be making them very frequently!

The recipe is versatile. Throw in any meat you like, mix up the spices, half it, double it. It’ll all turn out good!

What ingredients do I need to make arayes?

Ingredients needed to make arayes

The meat stuffing is basically kafta, with the addition of pomegranate molasses (optional but recommended) I have a recipe for kafta here, and for kafta bilsanieh (kafta in a tray with potatoes, tomatoes and onions in a tomato sauce- kind of like Middle Eastern meatloaf) here.

For the kafta:

Meat: My preference is a 50/50 mix of beef and lamb, but you can use all of one type of meat if preferred.

The herbs: Fresh chopped parsley imparts a lot of flavor in this, and is crucial to kafta’s flavor. Finely chop the parsley after washing so it mixes in well.

The spices: salt, pepper, seven spices (or all spice or mixed spices), cinnamon, cumin, a pinch of red chili flakes.

Onion and garlic: The key is pureeing or grating the onion so you don’t get big chunks of onion that aren’t appealing to bite into. You can use the rough side of a cheese grater, or just process in a food processor.

If you do choose to process the onion in a food processor, you can throw in the parsley and chop it that way too!

Pomegranate molasses: A characteristic flavor of arayes, this tangy and flavorful molasses is a staple item in Middle Eastern cuisine. It gives the meat just a little sweetness. You can usually find this in Middle Eastern supermarkets. I’ve made arayes without it before, and they are still delicious so don’t sweat it too much if you can’t find it.

To assemble:

Pita bread: You can use large or small pita bread, whole wheat or white. The amount of meat you can fit in will differ according to the size.

Olive Oil and salt: Before baking the pita bread triangles, you’ll drizzle evenly with olive oil and sprinkle with salt to get that crunch and a little flavor from the salt

Tomato paste: Something my mom does is rub some tomato paste on the outside of the pita bread. It gives a beautiful dark red color in places, and adds a tart tangy flavor. I do it with some pita breads, and leave some plain for my kids.

kafta mix in a bowl

How to make the kafta mix:

It’s the easiest process ever! Once you have your parsley chopped and your onion grated, there’s nothing to it.

Simply mix together all the ingredients in a large bowl. I like using gloved hands so I can really work in the spices and herbs into the meat. Give it a good mix!

You can also pulse the onion in a food processor, as well as the parsley, then add the meat and all the other ingredients in and pulse. You have to be careful with this though and barely pulse once the meat is added so that you don’t overwork the meat and it ends up too dry.

Once the meat is all mixed, it’s ready to be used to fill the pita bread.

kafta mix in a bowl

How to assemble arayes:

Cut each pita bread in half. You can do this two ways, either by cutting in half so that you have two half circles with a pocket in them, or you can cut them the other way, sort of peeling the top half of the pita off the bottom half.

Either way, fill with a good amount of meat filling. You’ll probably use about 1/4 cup of meat per bread half, and spread it evenly so that the thickness is the same throughout.

kafta mix spread on pita bread

Once filled, cut each pita half into half again so you are left with pita quarters.

Place on a baking sheet lined with parchment paper, spreading them out so they aren’t overcrowded, making it easier for them to crisp up. Drizzle or brush with olive oil on both sides and sprinkle a little salt on top. If using tomato paste, gently rub a little tomato paste onto the outside of the bread.

Bake at 400F (205C) for 18-20 minutes. Flip over halfway through. Arayes are done when they are crisp and golden brown and the meat has cooked through.

arayes on baking sheet after coming out of the oven

What to serve meat stuffed pitas with:

I’m a huge proponent of serving with extra pomegranate molasses drizzled on top. These are also great with yogurt on the side. They are very commonly dunked into yogurt. You can also serve with tahini on the side for a change. I also do really like a simple green salad with these, something like arugula, sliced red onion and pomegranate seeds.

hand dipping arayes into a bowl of yogurt

Storing leftover arayes:

Leftovers keep well in the fridge for 2-3 days. They reheat well in a hot oven, and in a microwave (although they might get a little soggy in the microwave).

These freeze very well for up to two months. Freeze first in a single layer on a baking sheet until set, then you can place them in a freezer bag all together. They’ll thaw quickly, and you can even bake/reheat directly from frozen.

close up shot of arayes stacked on top of each other on wooden plate

If you liked this recipe, you might like:

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Turkish Pide

arayes with bite taken out of it on top of a small bowl of yogurt

Arayes

Lebanese kafta meat stuffed toasted pita bread, a delicious and quick lunch that everyone will enjoy!
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Course: Main Course
Cuisine: Middle Eastern
Keyword: meat, middle eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 386kcal
Author: Farah Abumaizar

Ingredients

For the kafta:

  • 1/2 lb ground beef 250g
  • 1/2 lb ground lamb 250g
  • 1/2 onion grated or pulsed in food processor
  • 1 handful parsley, finely chopped
  • 1 tbsp pomegranate molasses
  • 1 tsp salt
  • 1.5 tsp seven spices or all spice
  • 1/2 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1/4 tsp black pepper
  • pinch red chili flakes

To assemble:

  • 4-5 large pita breads
  • olive oil
  • tomato paste optional
  • salt for sprinkling

For serving:

  • pomegranate molasses, optional
  • yogurt or a green salad

Instructions

  • Preheat oven to 400 F (205C). Prepare baking sheet by lining with parchment paper.
  • Add all the ingredients into a large bowl and mix well until combined. You can use a spoon, or gloved hands to mix.
  • Cut each pita bread in half, and fill each pita pocket with about 1/4 cup of meat mixture. Cut each half into quarter ( I like using kitchen scissors for this). You can also peel open a pita bread to separate the two halves, spread the meat filling all over evenly, top with the other half then cut into quarters (see video under the nutritional facts to see what I mean).
  • Place all stuffed pita quarters evenly spaced onto the baking sheet, and drizzle both sides with olive oil (you can brush the oil on if you want). I like to rub a little tomato paste on some of the outside of the pita breads, it gives a little color and flavor. Sprinkle salt onto the pita bread. Bake for 18-20 minutes, flipping over halfway through until both sides are crisp and golden brown.
  • Serve warm, preferably drizzled with pomegranate molasses, with a side of yogurt or a simple salad.

Notes

You can find the original recipe for kafta here.
Kafta bilsanieh is another delicous iteration, where the kafta is baked in a pan with potatoes, tomato slices, onions and tomato sauce for a Middle Eastern style meatloaf.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 386kcal

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

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Farah Abu Maizar | Food Lover
You have to know, if I post a chicken recipe it me You have to know, if I post a chicken recipe it means it’s reaaaaaally good. This copy cat Halal guys chicken and rice is unbelievable dish! I got the turmeric rice recipe from @seriouseats and its buttery and perfectly spiced and fluffy and addictive, topped with juicy grilled spiced chicken cubes and a tangy, creamy dressing, tomatoes and parsley. AMAZING! Recipe below and in the @tamimimarkets catalogue❤️.

INGREDIENTS:

For the chicken marinade:
900 g chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp oregano powder
1 tsp seven spices
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp paprika powder

For the white sauce:
3/4 cup Greek yogurt 170g (6oz)
1/2 cup mayonnaise 115 g
1 tbsp white vinegar
1 tbsp water
1 tsp lemon juice
1-2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric powder
1/4 tsp cumin powder
1 1/2 cups basmati rice, soaked for 20 minutes then rinsed
2 1/2 cups chicken stock or 1 stock cube dissolved in 2.5 cups hot water
salt and pepper to taste, a pinch of each

To assemble:
1 chopped tomato
handful chopped parsley
sriracha sauce

INSTRUCTIONS: 
For the chicken:
In a bowl, mix all the ingredients for chicken marinade. Add chicken breast and toss to coat evenly. Cover and marinade for 1-2 hours.

Heat 1 tbsp oil in a large skillet on medium high heat, and cook chicken for 5-6 min each side, or until golden brown and cooked.
Remove chicken to a cutting board, and rest for 10 minutes, before chopping roughly into 2 inch cubes.

For the white sauce:
Mix all ingredients and store in the fridge until ready to serve.

For the rice:
Add butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes.
Add the rice, and toast the rice by stirring for 4 minutes. Add chicken stock, salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 min, then set aside 15 min and fluff with a fork.

To assemble:
Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. Sriracha too!
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #delishkitchen #friedfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #middleeasternfood #vegetarian #tasty #tastingtable #tastemade #samosa #sambosa
This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #moroccan #moroccanfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #veganrecipes #vegan #tasty #tastingtable #tastemade #lentils
Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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#ramadan #ramadan2021 #ramadanrecipes #iceddrinks #slush #slushy #slushii #berries #syrup #cordial #drinkphotography #damnthatsdelish #foodfluffer #pour #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #vimto #foodtographyschool #foodtography #beautifulcuisines
A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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#nescafe #nescafegold #coffeecake #biscuit #biscuitcake #nobake #nobakedessert #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream
Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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#chickensamosa #musakhan #ramadankareem #ramadan2021 #ramadanrecipes #samosa #friedfood #palestinianfood #middleeasternfood #beautifulcuisines #damnthatsdelish #f52community #thefeedfeed #foodgawker #f52grams #buzzfeedfood #tastingtable #tastemade #chickenrecipes #sumac #caramelizedonions #foodblogfeed #foodphotography #foodphotographyandstyling #foodstyling
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