These are just the best weekend snack that everyone loves. They originate from Lebanon where they’re called ‘arayes’. Eat them as a snack or with salad for a full meal.  

Makes 12  

Ingredients 

• 500g lamb mince  
• 1 onion, grated  
• 2 cloves garlic, grated  
• 3 tsps each ground cumin, coriander, paprika  
• ¼–½ tsp cayenne (optional)  
• Small bunch of parsley, chopped  
• ½ tsp sea salt  
• 6 mini pita breads  
• Olive oil for brushing  

Dipping sauce  

• ½ cup plain yoghurt  
• 2 tsp pomegranate molasses  
• 2 tsps sesame seeds  

Method 

1. In a bowl mix the mince with onion, garlic, spices, parsley, and salt.  
2. Halve each pita bread and tease the layers apart (slightly warm the breads if needed). 
3. Take a tablespoon of the spiced meat and spread it into a thin layer inside each pita. Make sure it gets right to the edges. Press flat and brush each pita with olive oil.  
4. Heat a pan to medium and fry each filled pita bread until golden and meat filling is cooked. It doesn’t take long as it’s a very thin layer of meat.  
5. Mix all dipping sauce ingredients together.  
6. Serve warm pita with dipping sauce. 

LISTEN ABOVE