In a mixing bowl, combine salts, sugar, za’atar, garlic powder, and ground coriander. Set aside. On a work surface, evenly coat lamb shoulder with spice mixture. Transfer to a sheet tray. Cover and refrigerate 2 days.

Heat oven to 220°F. Transfer Cured Lamb to a hotel pan and coat with enough duck fat to cover meat. Roast 3 hours, or until lamb is fork-tender. Set aside. Line a terrine mold with plastic wrap and set aside. On a work surface, shred Cured Lamb and transfer to a mixing bowl. Fold in remaining ingredients. Transfer mixture to prepared mold. Press down firmly to ensure no air pockets remain. Place a weight on top. Cover and refrigerate overnight.

In a mixing bowl, whisk to combine sugar, yeast, and 240 grams hot water. Add oil and salt. Working in batches, add flour, mixing in between each addition. Mix until dough comes together. Cover with a damp cloth and let proof 1 hour at room temperature. Heat oven to 500°F. Place pizza stone in oven. Transfer dough to a lightly floured work surface. Deflate dough, then divide into 6 equal portions. Roll each potion into a ball and cover with a damp cloth. Let sit 20 minutes at room temperature. Shape dough into a ¼-inch-thick disc. Transfer discs to hot pizza stone. Bake 5 minutes, or until desired color is achieved. Set aside.

Place cucumbers in a perforated pan. Season with 4 grams salt. Let drain. Transfer to a work surface and dice. Transfer to a mixing bowl. Add green apples and shallots. Mix to combine. Season with lemon juice, lemon zest, and remaining 10 grams salt. Fold in labneh and mayonnaise. Transfer to an airtight container and refrigerate.

In a Vitamix Commercial blender, add all ingredients for the Green Harissa Chimichurri. Blend until smooth. Strain into a nonreactive container and refrigerate.

In a mixing bowl, combine potatoes and vinegar. Season with dill, scallions, and desired amount Tzatziki Aïoli. Set aside.

In a mixing bowl, add onions, herbs, and sesame seeds. Toss to combine and set aside. Spoon a small pool Green Harissa Chimichurri onto one side of a serving plate. Place 1 quenelle Potato Salad on the other side of plate. Top Green Harissa Chimichurri with 1 slice Lamb Terrine. Season with salt. Top with herb salad. Serve with warm Pita.