And there's a Middle Eastern stuffed pita called arayes that should be on that table as well, right alongside Ramadan dishes like Berber bread, sambusa pies, and harira soup that's seasoned with ...

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 ...

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.