Verbal

Components

• Five medium-sized Syrian bread loaves, each measuring 15 cm across.
• 500 grams of minced duck meat
• One fully matured tomato
• Half an onion
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of Aleppo pepper
• A quarter teaspoon of ground cinnamon
• 1½ teaspoons of salt
• 1/2 cup of finely chopped parsley
• oil for brushing the breads to taste

Setup phase

1. Rinse, dry, and halve the tomatoes. Remove the seeds and chop each half into 0.5 cm cubes. Peel the onion and dice it into 0.5 cm pieces.

1. In a bowl, combine ground meat, onion, tomato, and chopped parsley. Add salt, Syrian pepper, cinnamon powder, and olive oil for seasoning. Mix thoroughly by hand, kneading for approximately 3 minutes – this process helps release the meat’s collagen, ensuring it binds together and doesn’t fall apart inside the sandwich.
2. To open the Syrian breads: heat a grill, iron plate, or non-stick frying pan over medium heat. Place a piece of bread on the hot grill and warm it for 30 seconds on each side—this will generate steam inside the bread, making it easier to split without tearing. Using a bread knife, cut each Syrian bread in half to create two halves. Then, using a pointed knife or your hands, gently open each half to form a pocket for stuffing. Repeat this process with all the breads.
3. Spoon approximately 1⁄4 cup (tea) of the filling onto each half of the bread. Gently press with your hands to evenly distribute the filling inside, leaving about 0.5 cm from the edge of the bread uncovered, since the sandwich will be pressed on the grill.
4. Place the grill (or frying pan) back on medium heat. Use a brush to apply a thin layer of olive oil over the sandwiches. Arrange as many sandwiches as can fit side by side on the grill and cook them for 3 minutes per side, pressing down gently with a spatula to ensure they toast evenly.
5. Using tongs, flip the sandwiches to grill the open side with the meat for 1 minute, ensuring the meat is fully cooked while developing a toasted flavor.
6. Place the grilled sandwiches on a plate and repeat the process with the remaining ones. Serve alongside tahini sauce.

NOTE: This version of Arais uses the greasiest Syrian bread. If you choose to use thinner Syrian bread, apply a thinner layer of filling and avoid greasing the cut side of the sandwich with meat. Serve right after grilling, as the meat can make the bread soggy.