Crispy pita stuffed with minced lamb (Arayes)

1. Chop the onion very finely or grate it and squeeze out the juice so the filling doesn't get watery.

2. Knead the minced lamb with the onion, finely chopped parsley, cumin, allspice, salt and pepper.

3. Cut the pitas in half and carefully open the pockets.

4. Spread the filling into each half in a thin, even layer (about 1 cm), right to the edges.

5. Brush the outside of the pitas with olive oil and cook in a griddle pan or over charcoal over medium heat for 4-5 minutes per side until the pita is crisp and the meat is cooked through.

6. Cut into triangles and serve with tahini, pickles and salad.

Tip: Arayes are a favourite at Lebanese and Palestinian barbecues: the meat juices soak into the pita and the outside gets as crisp as a crisp. They're also perfect in a sandwich toaster. If you can't find lamb, use a mix of beef and lamb or just minced beef.