Wet the matzah squares under a faucet thoroughly and place them in a clean kitchen towel. Set aside. Repeat if necessary until the matzah is flexible enough without breaking. Be careful not to over-wet the matzah, as they will fall apart.
In a large bowl, combine the ground meat, chopped onion, garlic, red pepper, parsley, and chili. Mix until evenly combined.
Once the matzah squares are flexible, cut them down the center and across to create four smaller squares.
Place a heaping tablespoon of the meat filling in the center of each matzah square and spread it out evenly, reaching three corners.
Take the top flap of each matzah square and close it to form a triangle. Press the meat all the way to the end, leaving the sides exposed.
Heat oil in a pan over medium heat. Place the filled matzah arayes laying down. Cook for about five minutes on one side, then carefully flip them over using tongs and cook for an additional five minutes.
Using the tongs, hold each arayes against the pan to sear the exposed meat on the sides.
Once cooked, transfer the matzah arayes to a wire rack to drain any excess oil.
Whisk together the tahina, water, lemon juice, salt, and (optional) garlic until it is smooth. Use to drizzle on top of arayes, or on the side to dip.
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