The Art of Preparing Perfect Peas filled with Meat

When it comes to preparing perfect peas filled with meat, there are several techniques and tools that can make all the difference. In this article, we will explore the steps involved in preparing these delicious little pockets of flavor.

To start, one needs to have a good quality paper towel on hand. These towels can be used to wrap and steam the peas, making them pliable and less likely to tear when filled with meat. Simply take about 1/4 of the meat and use it to fill the peas. Make sure to leave a small amount of space at the top of each pea to allow for even distribution of the filling.

Next, one needs to have a way to cook the peas without tearing them apart. This is where the carbon steel griddle comes in. The Maen Griddle is a popular cooking tool among chefs and home cooks alike. It's made from professional-grade carbon steel that can be used outdoors on a grill or indoors on a gas, electric, or induction cooktop. The griddle is pre-seasoned and naturally non-stick, making it perfect for cooking delicate foods like the peas.

To begin, preheat the oven to 350°F (180°C). While the oven is heating up, heat the Maen Griddle over medium-high heat until it reaches a temperature of around 380°F (193°C). Brush the peas lightly with oil on all sides and place them on the griddle. Sear one side of each pea until they are a nice brown color, remembering not to let them burn. Flip the peas over and sear the other side until both are nicely browned.

Once the peas are seared, quickly toast each side of the meat with a little bit of oil and then remove them from the griddle. Stand them up on a sheet tray and place them in the oven for 10-12 minutes to finish cooking through. While the peas are baking, clean the griddle by throwing a little bit of water on it while it's hot and scraping off any bits. Wipe the griddle clean with a paper towel.

When the peas are done, they should be nicely browned and cooked through. To serve, place each pea on a plate or in a pita bread along with some tahini sauce, Harissa, zatar, and a little bit of flaky salt. The pea absorbs the juice and fat of the meat, making it incredibly juicy and flavorful. This dish is perfect for Middle Eastern cuisine, and with a few simple ingredients and techniques, you can create a delicious meal that's sure to impress.

The Maen Griddle is a versatile tool that can be used in a variety of ways. It comes with a griddle press crafted from high-performing stainless steel, which can withstand up to 800°F (427°C). This makes it perfect for cooking burgers and other high-heat foods. The grill also offers ample cooking space, covering two burners, making it easy to cook multiple items at once.

If you're looking to upgrade your kitchen with a new cooking tool, the Maen Griddle is definitely worth considering. With its professional-grade carbon steel construction and naturally non-stick surface, it's perfect for cooking delicate foods like the peas. And with its versatility and range of uses, it's sure to become a staple in your kitchen.

To pick up one of these griddles for yourself and all the amazing kitchen tools that Maen has to offer, click the link in our description. With its sleek design and high-quality construction, this griddle is sure to make cooking easier and more enjoyable. Whether you're a seasoned chef or just starting out, the Maen Griddle is a great addition to any kitchen.

Finally, before we go, I want to emphasize the importance of taking care of yourself and feeding yourself healthy, delicious meals. Cooking can be a fun and rewarding experience, but it's easy to get burned out if you're not taking care of your physical and mental health. By making healthy choices and using tools like the Maen Griddle, you can create delicious meals that nourish both body and soul. So go ahead, get cooking, and take care of yourself!

"WEBVTTKind: captionsLanguage: enAras are a popular Middle Eastern Street food made by stuffing lamb into a paa cooking the meat inside the Pea and it's a snack I had never seen before then a popular New York City restaurant 12 chairs started making them New York City went crazy and it caught my attention it's an amazing snack you need to be making and we're going to learn how to make it right now first thing we got to do is grate some onion and then drain that excess moisture out so I'm just going to take my onion I'm going to cut through the top and then kind of just fold off and peel that paper back as you cut through the other side then you can just easily remove the paper now you can do this on some parchment paper or you can kind of just do it right into the bowl you just grate the onion now I'm just going to press all that juice out The Onion with a little slotted spoon now into this food processor Bowl we're going to build the spice mixture for our lamp in with the onions next up I've got three cloves of garlic I'm just going to grate those onto a microplane in there and now the food processor is not necessarily for the onions and the garlic it's for everything else and to combine it all you ask why you grating it into a a food processor I just want to make sure that it's nicely minced up into the mixture and the food processor might not get it there next up um I don't know about 1/4 cup of parsley it's going to pinch off something like that straight in and then roughly an equal amount of fresh cilantro then here come the spices first up for color we've got some paprika about a half tablespoon of that and/ tbsp of onion powder/ tbspoon of garlic powder/ teaspoon of ground cumin half teaspoon ground coriander half tablespoon of ground sumac a little Cayenne for some heat and then some zatar it's just a middle eastern spice blend you can find them a few ways this is oregano sesame seed sumac and salt I believe half teaspoon of that also going to use a little bit of this for garnish later next up we've got some Harissa which is a chili paste popular in North Africa and the Middle East kind of like a hot sauce bite maybe 1 to 2 tablespoons of that also going to use this for garnish later as well and then a special ingredient if you can find it otherwise you can omit it but it's pomegranate syrup sometimes they throw a little bit of this in maybe like a half tablespoon then I'm going to hit it with some salt then we can process that mixture into a fine chop you may need to scrape the sides a few times to get everything chopped up evenly and Incorporated and then we can add the ground lamb you can use beef as well but lamb is kind of traditional in this recipe get that into the food processor process it until that spice mixture is nicely distributed throughout the lamb to form somewhat of a lamb sausage and then we can cover it and then we'll pop this in the fridge and let this marinate as long as we can next up we're going to make our tahini sauce that's going to be like a little dip to go with our Aras and starts with tahini sauce which is basically just like a peanut butter made out of sesame seeds going to add some of that to the bowl and to that we're going to add a couple tablespoons of some regular old yogurt this is a nice sheep's milk yogurt then we're going to stir it together and what you'll notice when you mix it together is that it'll thicken up pretty tightly so to thin it back out I'm going to cut about a half a lemon squeeze that in that acidity is going to balance out that rich nutty flavor of the tahini we're going to season it up a little bit and Stir It Up to check where the consistency is at after adding the lemon juice now the flavor is there I'm going to add a touch more lemon and then I'm going just going to adjust the consistency with a little bit of water at a time we want it to be thin enough to be able to dip the Aras into but thick enough for it to cling to whatever is being dipped into it just until the point where it's nice and thick but silky pinch more salt then I'm going to put it into my final bowl that I'm going to serve the Aras with this will be seasoned with some more orisa and zatar before we serve the Aras just going to put this in the fridge until we're ready to use it now we can take our meat and stuff it into the pasas we just need to take our pasas and cut them in half and then you've got a little hole to stuff the meat into now you can make your own pasas of course and that's probably the best thing to do but in my research the Pea situation out there ain't great if you do find yourself in a position where they might be a little little dry you can take a damp paper towel wrap them up and just for like 10 15 seconds get a little steam going to make them pliable just so they don't tear when you fill the pasas then they're just a little more pliable now I'm just going to take about a/4 of the meat maybe that much now because we need to be delicate to avoid tearing the Pea I fill it in two stages I put a little bit down in the bottom to make sure all the crevices at the bottom of the Pea are filled up and then I throw the rest in make sure that meat sort of meets the edge of the Pea so that it'll make good contact with the griddle and then just squeeze it flat and make sure it's nice and uniform and then we're going to take a knife and we're going to cut that in half use the knife to smooth out the edges and then that's ready to sear and we can go ahead and fill up the rest of the pasas now we need to cook these little pockets of meat and to avoid having to do them in a bunch of batches I'm going to be using one of my favorite new cooking tools the carbon steel griddle by our sponsor today Maiden the ma in griddle brings restaurant quality cooking right to your home made in Sweden with the same professional Gra carbon steel that the best chefs in the world use in their restaurants it can be used Outdoors on a grill over a direct Open Flame or indoors on a gas electric or induction cook top The Griddle is pre-seasoned and naturally non-stick so you're ready to start using right out of the box without any chemicals or coating and just like cast iron the more you use and season your carbon steel griddle the more it'll develop a naturally non-stick seasoning on top and it's heat safe up to 1200° perfect for cooking over open Flames or on a ripping Hot Stove Top you can make fluffy pancakes steaks with a perfect crust burgers and so much more and for things like burgers you've got the maen griddle press crafted from high performing stainless steel and can withstand up to 800° of heat and like a restaurant Flat Top the grill offers ample cooking space covering two burners so you can do a lot at once like searing a batch of these Aras in one go so to pick up one of these griddles for yourself and all of the amazing kitchen tools that Maiden has to offer click the link in my description and let's get these babies seared now I've got got my oven preheated to 350° we're going to cook these in two stages the first stages is seared on The Griddle the next is cooked through in the oven and we've got our griddle nice and hot at around 380° which is the perfect temperature to sear the Aras brush them lightly on all sides with oil and then place them on the griddle to sear one of those sides of the meat we just want to sear them till they're a nice Brown remembering that we have a little bit of that pomegranate syrup in there so there will be a fine line between brown and burnt so don't step away stay on top of these once Brown sear that second side of meat the same way once both sides of the meat are browned then we're just going to quickly toast each side of the PE and then remove them from The Griddle stand them up on a sheet tray and then place them in the oven for 10 to 12 minutes to finish cooking them through while they bake I can clean the griddle which takes no time at all just throw a little bit of water on it while it's hot scrape up all the bits and then wipe it clean it does not even touch my sink after about 10 minutes we pull them out and they should be nicely ground cooked through and extremely juicy before we plate the oras we're going to just season up our tahini sauce with some more Harissa and a little bit more of that zatar and just a little bit of flaky salt and that's the beauty of this dish the Pea absorbs the juice and the fat of the meat and retains it so the end result is an incredibly juicy product that makes this thing so delicious it's perfect Middle Eastern meatballs stuffed into a pita gets a little bit crispy the meat's flavorful and juicy and that little tahini Hara dip it's the perfect marit let me know in the comments if you've ever seen a dish or you're going to make this the recipe is going to be down in the description that's all that I have today I'll see you next time until then take care of yourself and go feed yourselfAras are a popular Middle Eastern Street food made by stuffing lamb into a paa cooking the meat inside the Pea and it's a snack I had never seen before then a popular New York City restaurant 12 chairs started making them New York City went crazy and it caught my attention it's an amazing snack you need to be making and we're going to learn how to make it right now first thing we got to do is grate some onion and then drain that excess moisture out so I'm just going to take my onion I'm going to cut through the top and then kind of just fold off and peel that paper back as you cut through the other side then you can just easily remove the paper now you can do this on some parchment paper or you can kind of just do it right into the bowl you just grate the onion now I'm just going to press all that juice out The Onion with a little slotted spoon now into this food processor Bowl we're going to build the spice mixture for our lamp in with the onions next up I've got three cloves of garlic I'm just going to grate those onto a microplane in there and now the food processor is not necessarily for the onions and the garlic it's for everything else and to combine it all you ask why you grating it into a a food processor I just want to make sure that it's nicely minced up into the mixture and the food processor might not get it there next up um I don't know about 1/4 cup of parsley it's going to pinch off something like that straight in and then roughly an equal amount of fresh cilantro then here come the spices first up for color we've got some paprika about a half tablespoon of that and/ tbsp of onion powder/ tbspoon of garlic powder/ teaspoon of ground cumin half teaspoon ground coriander half tablespoon of ground sumac a little Cayenne for some heat and then some zatar it's just a middle eastern spice blend you can find them a few ways this is oregano sesame seed sumac and salt I believe half teaspoon of that also going to use a little bit of this for garnish later next up we've got some Harissa which is a chili paste popular in North Africa and the Middle East kind of like a hot sauce bite maybe 1 to 2 tablespoons of that also going to use this for garnish later as well and then a special ingredient if you can find it otherwise you can omit it but it's pomegranate syrup sometimes they throw a little bit of this in maybe like a half tablespoon then I'm going to hit it with some salt then we can process that mixture into a fine chop you may need to scrape the sides a few times to get everything chopped up evenly and Incorporated and then we can add the ground lamb you can use beef as well but lamb is kind of traditional in this recipe get that into the food processor process it until that spice mixture is nicely distributed throughout the lamb to form somewhat of a lamb sausage and then we can cover it and then we'll pop this in the fridge and let this marinate as long as we can next up we're going to make our tahini sauce that's going to be like a little dip to go with our Aras and starts with tahini sauce which is basically just like a peanut butter made out of sesame seeds going to add some of that to the bowl and to that we're going to add a couple tablespoons of some regular old yogurt this is a nice sheep's milk yogurt then we're going to stir it together and what you'll notice when you mix it together is that it'll thicken up pretty tightly so to thin it back out I'm going to cut about a half a lemon squeeze that in that acidity is going to balance out that rich nutty flavor of the tahini we're going to season it up a little bit and Stir It Up to check where the consistency is at after adding the lemon juice now the flavor is there I'm going to add a touch more lemon and then I'm going just going to adjust the consistency with a little bit of water at a time we want it to be thin enough to be able to dip the Aras into but thick enough for it to cling to whatever is being dipped into it just until the point where it's nice and thick but silky pinch more salt then I'm going to put it into my final bowl that I'm going to serve the Aras with this will be seasoned with some more orisa and zatar before we serve the Aras just going to put this in the fridge until we're ready to use it now we can take our meat and stuff it into the pasas we just need to take our pasas and cut them in half and then you've got a little hole to stuff the meat into now you can make your own pasas of course and that's probably the best thing to do but in my research the Pea situation out there ain't great if you do find yourself in a position where they might be a little little dry you can take a damp paper towel wrap them up and just for like 10 15 seconds get a little steam going to make them pliable just so they don't tear when you fill the pasas then they're just a little more pliable now I'm just going to take about a/4 of the meat maybe that much now because we need to be delicate to avoid tearing the Pea I fill it in two stages I put a little bit down in the bottom to make sure all the crevices at the bottom of the Pea are filled up and then I throw the rest in make sure that meat sort of meets the edge of the Pea so that it'll make good contact with the griddle and then just squeeze it flat and make sure it's nice and uniform and then we're going to take a knife and we're going to cut that in half use the knife to smooth out the edges and then that's ready to sear and we can go ahead and fill up the rest of the pasas now we need to cook these little pockets of meat and to avoid having to do them in a bunch of batches I'm going to be using one of my favorite new cooking tools the carbon steel griddle by our sponsor today Maiden the ma in griddle brings restaurant quality cooking right to your home made in Sweden with the same professional Gra carbon steel that the best chefs in the world use in their restaurants it can be used Outdoors on a grill over a direct Open Flame or indoors on a gas electric or induction cook top The Griddle is pre-seasoned and naturally non-stick so you're ready to start using right out of the box without any chemicals or coating and just like cast iron the more you use and season your carbon steel griddle the more it'll develop a naturally non-stick seasoning on top and it's heat safe up to 1200° perfect for cooking over open Flames or on a ripping Hot Stove Top you can make fluffy pancakes steaks with a perfect crust burgers and so much more and for things like burgers you've got the maen griddle press crafted from high performing stainless steel and can withstand up to 800° of heat and like a restaurant Flat Top the grill offers ample cooking space covering two burners so you can do a lot at once like searing a batch of these Aras in one go so to pick up one of these griddles for yourself and all of the amazing kitchen tools that Maiden has to offer click the link in my description and let's get these babies seared now I've got got my oven preheated to 350° we're going to cook these in two stages the first stages is seared on The Griddle the next is cooked through in the oven and we've got our griddle nice and hot at around 380° which is the perfect temperature to sear the Aras brush them lightly on all sides with oil and then place them on the griddle to sear one of those sides of the meat we just want to sear them till they're a nice Brown remembering that we have a little bit of that pomegranate syrup in there so there will be a fine line between brown and burnt so don't step away stay on top of these once Brown sear that second side of meat the same way once both sides of the meat are browned then we're just going to quickly toast each side of the PE and then remove them from The Griddle stand them up on a sheet tray and then place them in the oven for 10 to 12 minutes to finish cooking them through while they bake I can clean the griddle which takes no time at all just throw a little bit of water on it while it's hot scrape up all the bits and then wipe it clean it does not even touch my sink after about 10 minutes we pull them out and they should be nicely ground cooked through and extremely juicy before we plate the oras we're going to just season up our tahini sauce with some more Harissa and a little bit more of that zatar and just a little bit of flaky salt and that's the beauty of this dish the Pea absorbs the juice and the fat of the meat and retains it so the end result is an incredibly juicy product that makes this thing so delicious it's perfect Middle Eastern meatballs stuffed into a pita gets a little bit crispy the meat's flavorful and juicy and that little tahini Hara dip it's the perfect marit let me know in the comments if you've ever seen a dish or you're going to make this the recipe is going to be down in the description that's all that I have today I'll see you next time until then take care of yourself and go feed yourself\n"