Salmon Arayes
Ingredients
- ½ lb salmon, cut into ½-inch cubes
- 3 cubes frozen parsley
- 3 garlic cloves, crushed
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp coriander
- ½ tsp cumin
- pinch cinnamon, optional
- pinch black pepper
- 3 mini pitas, halved or 2 full-sized pitas, quartered
- olive oil, for frying
- techina, for serving
Instructions
- In a bowl, combine salmon, parsley, garlic, lemon juice, salt, coriander, cumin, cinnamon (if using), and black pepper.
- Stuff salmon mixture into pitas, pressing down well.
- Heat a thin layer of olive oil in a sauté pan. Once hot, add pitas and cook for 1–2 minutes, until golden and crispy. Move the pitas around using tongs to brown the edges evenly (as the pitas are rounded once they are stuffed).
- Flip and cook on the second side about 30 seconds, until golden. Cook the edges where salmon is exposed for another 30–60 seconds. Serve with techina.
