Arayes (Grilled Minced Lamb Stuffed Flatbreads)

• 1 medium Yellow onion
• 20 g Fresh parsley
• 400 g Minced lamb
• 2 tsp Ground cumin
• 1 tsp Allspice
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 pieces Pita bread
• 2 tbsp Extra virgin olive oil

1. Preheat a grill to medium-high heat and clean the grates. Grate the onion into a mixing bowl and finely chop the parsley.
2. Add the minced lamb, ground cumin, allspice, fine sea salt and black pepper to the bowl. Mix thoroughly with your hands until the onion and parsley are evenly distributed and the mixture feels slightly tacky.
3. Split each pita bread open to make a pocket, keeping one edge attached. Divide the lamb mixture between the pitas and press it into a thin, even layer inside each one, right out to the edges.
4. Brush the outside of the stuffed pitas with extra virgin olive oil. Grill for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the lamb is cooked through.
5. Transfer to a board and rest for 2 minutes so the juices settle. Cut each arayes into halves or quarters and serve hot.

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