Prepare the dough at least 2 hours in advance.

Place a large pan on medium heat and add the 4 Tbsp of sesame oil.

Once the oil is hot, add the diced onion and let it fry for 5 minutes until slightly browned, then add the garlic and sesame seeds for another 5 minutes.

Add the ground cumin, Pul Piber and fry the spices for 1 minute.

Then add Harissa and tomate paste and mis it with the other ingredients.

Turn the heat down and add the milk and the cheese.

Stir occationally to allow the cheese to melt.

Season with salt and parsley and then remove from everything from the pan and place into a bowl.

Take the raw minced meat and mix it into the hot ingredients from the pan until it all has the same texture.

Use a scale to divide the dough in 8 similar sized pieces and form little balls.

Roll out each dough ball into a 20 cm diameter wrap. Use additional flour to dust the kitchen counter if needed.

Take 4 of the wraps on baking paper and place a quater of the meat paste on the middle of each.

Use a spoon to form the meat portion in to a patty, but leave at least 1 cm free around the edge.

Use the remaining 4 wraps and place them over the meat paste.

Use your fingers to push the upper and the lower wrap together and close the meat patty in (Be  carefull not to bring any oil or fat on the closing edge of the dough, or it won't stay closed!)

Whisk the egg in a small bowl and use a brush to egg wash all Arayes.

Top the Arayes with some sesame seeds and sumak.

Bake at 200°C fan for ~20 minutes on a baking tray.

Once the Arayes are nicley golden brown, take them out and let them cool down for a while.