Keep cooked Arayes warm by placing them in an oven on low heat. For more flavorful arayes, add chili flakes, garlic, or a dash of cinnamon to the meat mixture. Serve with a tahini-based sauce.

Arayes have been around for a long time,and there is lots of discussion as to their origins, but a Tel Aviv restaurant is the gold standard. This story originally appeared on The Nosher.

First, make your meat stuffing for the Arayes. Peel and then grate the onion using the coarse face of a box grater. Peel and finely grate the garlic and the ginger. Wash the herbs. Pick the leaves ...

And they’re delicious! But you know what’s better? Arayes. This Lebanese street food has all the hallmarks of a classic summer meat-bread combo, with a few key improvements. I have been making ...