Arayees paratha: Indo-Emirati flatbread stuffed with ground lamb

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Arayees Indo-Emirati Paratha Making Guide
Video Credit: Anas Thacharpadikkal / Gulf News

  1. Ground lamb 400g
  2. 90g Chopped onion
  3. 10 g black pepper
  4. 3 g parsley
  5. Salt to taste

Ingredients [Clockwise]: salt, chopped onion, parsley, black pepper and chopped lamb
Image Credit: Stefan Lindeque / Gulf News

Method for preparing the dough

In a bowl, preferably made of solid metal, add the whole wheat flour. Then add a pinch of salt to the flour and mix it into the dough. Keep adding water little by little until small clumps of dough start to form. Continue to knead.

Keep kneading the flour until it is soft. Use your knuckles to knead. Stretch the dough, knead, fold it inwards and knead until the dough becomes smooth.

When the dough is ready, add a tablespoon of vegetable oil or ghee and knead it one last time before setting it aside for 30 minutes. Cover the bowl with a damp muslin cloth or lid. A damp muslin cloth will help the dough to retain moisture. And rest relaxes the formed gluten strands, making it easier to unfold.

Add a little oil

Adding fat to the kneaded dough
Image Credit: Stefan Lindeque / Gulf News

After 30 minutes, remove the dough from the bowl to check the consistency. It should look like a neat bullet as shown below in the picture. Neither too spongy nor too hard.

Step 6 Make phulka rotis or Indian whole wheat flour puffs

Smooth texture is necessary
Image Credit: Stefan Lindeque / Gulf News

For Arayees Paratha: Minced meat

Take the minced meat and all the other stuffing ingredients in a plate or bowl, mix well
Image Credit: Stefan Lindeque / Gulf News

Now break the dough into small balls and start rolling them out, as shown in the picture below.

Preparation arayees paratha

Unroll the small balls of dough
Image Credit: Stefan Lindeque / Gulf News

Sprinkle a little flour on the rolling surface to prevent the dough from sticking, and also so that it turns freely with a rolling pin.

Now fold the dough inward towards you and press down on it with your fingers. Fold it again, placing the two corners on top of each other, forming a triangle. See the images below.

Then start filling the stuffing with ground lamb. Gently press down on the stuffing to flatten it a bit so that the dough can be closed into a ball.

When the filled dough ball is round, press it down gently to flatten it a bit. Sprinkle some flour on the running surface and start spreading it, as shown below. Make sure that you exert equal pressure on both sides of the rolling pin, to press the filled dough evenly.

On a preheated hotplate over medium-high heat, gently place the rolled paratha. In about 30 seconds, turn it over with a flattened ladle.

Arayees Paratha Guide

Arayees Paratha Guide
Image Credit: Stefan Lindeque / Gulf News

Once you flip it over to the other side, the heated side of the paratha will have light brown markings. On this side, spread some ghee or clarified butter with a teaspoon, after making sure that both sides are cooked through.

Spread ghee on arayees paratha

Coat the paratha with ghee
Image Credit: Stefan Lindeque / Gulf News

You can serve this Indo-Emirati Arayees paratha, with a dip, a chutney or a raita (yoghurt-based dip with Indian spices)

Cut the round paratha into four equal parts to serve

Cut the round paratha into four equal parts to serve
Image Credit: Stefan Lindeque / Gulf News

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