These stuffed, spiced meat sandwiches are found across the Middle East and the Levant where they're known as arayes. Try them with a crunchy, tahini-dressed salad.
This recipe is taken from The Nutmeg Trail by Eleanor Ford (£26, Murdoch Books).
Mix together the minced meat, tomato paste, pine nuts, spices, salt and parsley
Cut the pitta breads down one side and spread the filling in each in a thin and even layer. Brush the outsides with olive oil
Heat a griddle pan to medium–high. Grill the pitas, pressing down with a spatula and flipping occasionally. A quarter turn in the pan will give you crisscross markings. They will probably take about 8–10 minutes in total, depending on your bread and how rare you like your meat. The pita should be well toasted and the meat cooked to a juicy pink or well done
Serve hot, drizzled with pomegranate molasses
Grilled pitta stuffed with sumac-spiced meat