Lebanese Spiced Beef Pittas & Tahini Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6 and boil a kettle

Peel and finely chop (or grate) the garlic, then chop the parsley finely (including the stalks)

Dissolve the beef stock cube[s] in 1 tbsp [2 tbsp] boiled water, then add the beef mince, beef stock, garlic, half the parsley, ras el hanout and a pinch of black pepper and give everything a good mix up

Cut the pitta bread in half and carefully peel the pockets open

Tip: don't worry if you tear the bread a little

Divide the beef mince into 8 [16] and carefully fill each pitta pocket

Close the pitta pocket and press down firmly – these are your beef arayes

Add the beef arayes to a baking tray and top with another baking tray

Add a heavy weight (e.g an oven-proof dish) and put the trays in the oven for 15-18 min or until the beef is cooked through 

Tip: the heavy weight flattens the arayes to help them stay together

Meanwhile, combine the tahini, natural yoghurt and a drizzle of olive oil in a small bowl

Season with a pinch of salt and pepper and give it a good mix up – this is your tahini yoghurt

Dice the tomatoes 

Chop the cucumber roughly

Peel and finely slice the shallot[s]

Add the chopped tomato, cucumber and shallot to a bowl with the remaining chopped parsley, red wine vinegar and 1 tbsp [2 tbsp] olive oil 

Season with a pinch of salt and pepper and give everything a good mix up – this is your cucumber & tomato salad