Lebanese-Style Lean Beef Arayes With Cucumber Yoghurt Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes into wedges

Add the wedges to a baking paper-lined baking tray (cooking for 3 or more? Use 2 trays!) with a very generous pinch of salt and pepper and a drizzle of vegetable oil

Put the tray[s] in the oven for an initial 15-16 min or until the wedges are slightly golden

While the wedges are in the oven, cut your wholemeal pitta[s] in half

Slice the pitta halves open carefully with a knife, so you create a pocket – these are your pitta pockets

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

Peel and grate your garlic

Peel and finely slice half your shallot[s]

Dice the remaining shallot finely

Chop your parsley roughly, including the stems (save a few leaves for garnish)

Combine your beef mince in a bowl with half the grated garlic, the diced shallot and chopped parsley

Add your beef stock mix and baharat with your pomegranate molasses and mix throughly until fully combined – this is your arayes mixture

Divide the arayes mixture equally between the pitta pockets

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

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the beef arayes, cut side down to the pan and cook for 2 min or until lightly browned

Once lightly browned, cook the arayes on each side for 1-2 min or until golden

Once lightly browned, remove the tray[s] from the oven and push the wedges to one side

Add the browned arayes to the other side and return the tray[s] to the oven for 12-14 min or until cooked through (no pink meat!) – these are your Lebanese-style beef arayes

Meanwhile, bash the cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Combine the smashed cucumber with the remaining grated garlic (not a big garlic fan? Try using less!), sliced shallot and natural yoghurt in a bowl

Add a drizzle of olive oil, a pinch of salt and a crack of black pepper – this is your cucumber yoghurt salad