Arayes (Grilled Kafta-Stuffed Pittas with Tomato and Cucumber Salad)

Ingredients

• 1 onion
• 500 g lamb mince
• 30 g fresh flat-leaf parsley
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp chilli flakes
• 6 pitta breads
• 2 tbsp olive oil
• 4 tomatoes
• 1 cucumber
• 15 g fresh mint
• 1 lemon
• 3 tbsp tahini

Method

1. 1

   Grate the onion and squeeze out the juice. Mix with the lamb mince, chopped parsley, allspice, cinnamon, chilli flakes and 1 tsp salt.

2. 2

   Cut each pitta bread in half and open up the pockets. Spread a thin, even layer of the lamb, about 5mm thick, inside each half, pressing it right to the edges.

3. 3

   Brush the outsides with the olive oil. Cook in a griddle pan or large frying pan over a medium heat for 5-6 minutes on each side, pressing down with a spatula, until the bread is crisp and the lamb is cooked through with no pink (check one).

4. 4

   Meanwhile, chop the tomatoes, cucumber and mint and dress with half the lemon juice, a drizzle of oil and a pinch of salt. Whisk the tahini with the rest of the lemon juice, a pinch of salt and enough water to make a pourable sauce.

5. 5

   Cut the arayes into triangles and serve hot with the salad and tahini sauce.