Arayes (Stuffed Grilled Pitta)

• 1 medium Yellow onion
• 15 g Fresh parsley
• 2 cloves Garlic
• 400 g Minced lamb
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 pieces Pita bread
• 3 tbsp Extra virgin olive oil
• 1 medium Lemon
• 200 g Greek yogurt

1. Finely chop the onion and parsley, and crush the garlic. Put them in a mixing bowl with the minced lamb, cumin, coriander, salt and pepper. Mix thoroughly until the onion is evenly distributed and the mixture feels slightly tacky.
2. Split each pita bread open to form a pocket, keeping one edge attached if possible. Divide the lamb mixture between the pitas and spread it into a thin, even layer inside each one, pressing it right to the edges. Brush the outside of each stuffed pita with most of the olive oil, reserving a little for the pan or grill.
3. Heat a grill or large frying pan over medium heat and lightly oil it with the reserved olive oil. Cook the arayes for 3 to 5 minutes per side, pressing gently with tongs, until the pita is crisp and well browned and the lamb is cooked through. If they colour too quickly, lower the heat so the filling cooks without burning the bread.
4. Cut each arayes in half and serve immediately with lemon wedges and Greek yogurt on the side. Squeeze lemon over the hot arayes just before eating. Serve any extra yogurt alongside for dipping.
5. If you are cooking in batches, keep the cooked arayes warm on a tray in a 120°C (250°F) oven while you finish the rest. Serve as soon as possible for the crispest bread. Wipe the pan between batches if any filling sticks and threatens to burn.

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