Crisp Pita Stuffed with Spiced Lamb

What you need

• 4 pita breads, about 18 cm (7 in), not too thin
• 500 g (1 lb) minced lamb, about 20% fat
• 1 onion, medium, about 150 g (5 oz)
• 20 g (1 small bunch) flat-leaf parsley, leaves only
• 2 cloves garlic
• 1 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp chilli flakes, optional
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground
• 3 tbsp olive oil
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Grate the onion on a box grater, then squeeze it hard in a clean cloth to remove the liquid.

2. 2

   Chop the parsley very fine and mince the garlic.

3. 3

   In a large bowl, knead the lamb with the onion, parsley, garlic, allspice, cinnamon, chilli flakes, salt and pepper until the mixture turns sticky and even, 1-2 min.

4. 4

   Divide the meat into 4 equal portions.

5. 5

   Cut a slit along one edge of each pita to open a pocket.

6. 6

   Press one portion of meat into each pocket and spread it out to the corners. Flatten the pita with your palm until the meat layer is even and about 1 cm (1/2 in) thick.

7. 7

   Brush both sides of each pita with the olive oil.

8. 8

   Heat a heavy skillet over medium-low heat. Cook the arayes 2 at a time, pressing them down with a heavy pan, until golden and crisp, 5-6 min per side.

9. 9

   Check that the meat is cooked through, 71 °C (160 °F) inside with no pink. Give it a few more minutes on each side if not.

10. 10

    Rest the arayes for 2 min, then cut into wedges. Serve hot with lemon wedges.

Imported from etkjokken.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.