Ingredients
½ onion, very finely chopped
1 tbsp olive oil
4 garlic cloves, very finely chopped
1 heaped tbsp tomato purée
450g beef or lamb mince
2 tsp pomegranate molasses
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
2 tbsps finely chopped parsley
2 tbsp finely chopped mint
4 pita breads

Method
Start with by taking a frying pan and putting ½ tbsp olive oil in along with the onion and a little salt and cook for 3-5 minutes until soft and translucent. Add the garlic and cook for another 2 minutes., stirring to stop it catching. Add the tomato purée and pomegranate molasses, stir and cook for an additional minute. Take off of the heat and leave to cool for 5 minutes.

In a bowl, mix together the minced meat, pine nuts, spices, salt, pepper and herbs. 

Cut the pita breads across the very top to open them 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 5-6 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 more pomegranate molasses if you like.

- Original recipe by Eleanor Ford of The nutmeg trail