Lamb Arayes

• servings: 3-4
• active time: 25
• total time: 45

Ingredients

. 400g lamb

. 4-5 pitas or flatbreads

. 2 grated onions

. 4 minced cloves of garlic

. Pomegranate

. Honey

. Parsley

. 4tsp coriander powder

. 4tsp cumin

. 3tsp smoked paprika

. 2tsp cayenne

. 2tsp salt

. 1tsp black pepper

. 1tsp allspice

. a glug of pomegranate molasses (optional)

Directions

Spice 400g lamb with 4tsp coriander, 4tsp cumin, 3tsp smoked paprika, 2tsp cayenne, 2tsp salt, 1tsp black pepper, 1tsp allspice

Then mix in by hand 2 grated onions, 4 minced cloves of garlic, a good amount of chopped parsley and a small glug of pomegranate molasses (optional).

Spread mixture evenly in the inside of a pita, or sandwiched between two.

Make sure the filling is no more than half an inch, but ideally thinner; you'll get 2-4 Arayes from the mix, depending on how thick you make them.

Cut the Arayes in half, brush with melted butter and shallow fry in a pan on medium-low heat until the underside is crispy and golden. Flip it over and cook the other side.

When it's crispy and the juices are running clear it's ready to serve. Top with pomegranate pearls, parsley and a drizzle of pomegranate juice and honey.