Components
- Six medium-sized Syrian breads (15 cm across)
- Half a kilogram of cement
- One mature tomato
- Half an onion
- Three tablespoons of olive oil
- 1½ teaspoons of salt
- 1 teaspoon of Aleppo pepper
- A quarter teaspoon of ground cinnamon
- 16 sprigs of parsley
- Two sprigs of mint
- Six bamboo skewers for BBQ
Setup phase
- Put the bamboo skewers on a baking tray and submerge them in water. Soak them while you prepare the other ingredients to prevent burning during baking and to make them easier to cut. Ensure the skewers are the appropriate length to fit inside the Air Fryer.
- Rinse, dry, and halve the tomatoes. Remove the seeds and chop the halves into 0.5 cm cubes. Peel and dice the onion into 0.5 cm cubes. Wash and dry the parsley and mint. Firmly press the parsley; layer a mint leaf on top of another, then roll them up tightly and slice thinly.
- In a bowl, combine ground meat, chopped onion, tomato, parsley, and mint. Add salt, Syrian pepper, cinnamon powder, and olive oil, then mix thoroughly by hand, kneading for approximately 3 minutes. This process helps release the meat’s collagen, forming a blend that adheres better to the bread.
- To prepare the arais: using scissors, cut the barbecue sticks to 16 cm in length. Put approximately half a teaspoon of filling on a piece of bread and spread it evenly, pressing with the back of a spoon all the way to the edges. Roll the bread around the filling tightly, then slice it into 4 pieces. Thread 4 slices onto each skewer, piercing through the bread seam to prevent the rolls from opening during cooking.
- Preheat the Electrolux Air Fryer by Rita Lobo to 180 °C and set it to bake for 20 minutes — the arais will be cooked in two 10-minute intervals.
- Pull out the Air Fryer drawer and arrange 3 skewers side by side in the basket. Cook them for 10 minutes without flipping. Move the cooked skewers to a plate and repeat with the remaining ones. Serve afterward.
