Ingredients
450g beef or lamb mince
1 heaped tbsp concentrated tomato purée
1 heaped tbsp pine nuts, toasted
1 heaped tsp ground sumac
1 heaped tsp smoked paprika
¾ tsp ground allspice
¾ tsp fine sea salt
Freshly ground black pepper
3 tbsps finely chopped parsley
4 large pita breads
Olive oil, for brushing
Pomegranate molasses, to serve

Method
In a bowl, mix together the minced meat, tomato paste, pine nuts, spices, salt, pepper and parsley. 

Cut the pita breads across the very top to open it up.  Stuff each of the pitas with the filling until all of the filling is used up.  Brush the outsides of the breads with olive oil.

If you are cooking this outside then cook over indirect heat, roughly 5 minutes per side, until golden.

If you are cooking inside then heat a griddle pan to medium. They will probably take about 10 -12 minutes in total.

Serve with a green salad and drizzled with pomegranate molasses.

- Original recipe by Eleanor Ford of The nutmeg trail