Nici Wickes: Lamb-stuffed Flatbreads

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  In a bowl mix the mince with onion, garlic, spices, parsley, and salt.   Halve each pita bread and tease the layers apart (slightly warm the breads if needed).  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.   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.   Mix all dipping sauce ingredients together.   Serve warm pita with dipping sauce.    LISTEN ABOVE See omnystudio.com/listener for privacy information.