Lamb Arayes with Labneh Dip

• 1 lb ground lamb meat
• 2oz bacon, finely chopped or pureed in a food processor (optional, but delicious)
• 1 small onion, grated
• 3 cloves garlic, grated
• ½ c parsley, chopped and lightly packed
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp paprika
• 1 tsp 5 spice
• Kosher salt & red pepper to taste
• 2 Pita rounds, choose ones that are a little breadier and fluffy

Dipping Sauce:

• ½ c labneh or Greek Yogurt
• 2 tbsp extra virgin olive oil
• Toppings like cucumber, sliced tomato, caper berries, olives and fresh dill
• Salt & pepper to taste

In a large mixing bowl, mix together the ground lamb, bacon (optional), onion, garlic, parsley, cumin, coriander, paprika, 5 spice, salt and pepper. Begin by mixing together with a fork to break up the density of the ground meat. Then don’t be shy and use your hands. Don’t over work/over mix the meat but attempt to distribute the seasonings evenly.

Slice your pita rounds in half and carefully break open the pocket. Divide the meat mixture into 4 equal parts. Carefully pack a ¼ of the mixture into each of the 4 halves.

Slice the packed pita again in half to create a triangle quarter. Smooth the 2 meaty edges with your finger so the meat is flush with the fluffy pita bread.

Preheat a cast iron skillet on medium heat. Add 1-2 TBS of olive oil and place the meat side down into the skillet. Sear for 3-4 minutes. Flip to sear the 2nd meaty surface. Cook until the internal temperature reaches 160 degrees. If the meat begins to brown too quickly, lower the temperature slightly.

On a platter, arrange the labneh or Greek yogurt for dipping along with fresh and pickled fixings.