Matzoh Arayes

I saw this idea on a YouTube short.  Can't remember the name of the channel.  I'm making these a little different than she did.  Triangles were unnecessarily hard to fold.

I know I said before that I wasn't sure if it was safe to make arayes with ground poultry.  I decided it was worth a try with matzoh, since it was going to take a long time for the bread to crisp back up after being made soft enough to fold in half.  I cooked them a long time, probably longer than I needed to.  The meat wasn't tough, so I guess I did it right.

As with the original arayes recipe, it looks like you're putting in too many spices, but you aren't.  I added more this time.  The sage was poultry-specific, and could be omitted if you're using red meat or changed to thyme or rosemary.

1 lb ground turkey (or other lean ground meat)
*4 green onions, finely chopped
*2 cloves garlic, minced
*1 tsp celery salt
*2 Tb dried parsley
2 tsp ground coriander seed
1 Tb cumin
2 tsp paprika
1/2 tsp turmeric
1/2 tsp allspice
*1/2 tsp sage (optional)
*4 sheets matzoh
olive oil for cooking

1.  Combine ground turkey, onions, garlic, spices, and dried herbs.  Mix until evenly distributed.  Form into four balls and chill for an hour, for flavors to meld.

2.  When ready to cook, run matzoh under water briefly on both sides.  Set aside to soften for about 5 minutes.  They should be pliable but not so soggy that they fall apart.

3.  Lightly grease a griddle with oil and preheat on medium-high.

4.  On a work surface, set one of the softened matzoh flat.  Spread a meatball over one half, all the way to the edge.  Gently fold the clean side over the meat and press lightly, to make sure the meat is of even thickness.

5.  Gently transfer arayes to the hot skillet.  Brush top with more oil.  Cook until matzoh is crisp underneath and meat is partially cooked, about 5 minutes.  Flip and cook other side until the meat reaches 165º.  It's hard to get a thermometer in there, but worth it.

6.  If desired, cut finished arayes in half to make squares, or smaller pieces as an appetizer.  Serve as is, or with a pareve sauce.  I used some of the leftover Green Goddess dressing from Seder.

Serves 4 as a main, 8 as an appetizer

Difficulty rating  :)