Ingredients

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4 regular pita breads or 8 mini pitas

2 pounds ground lamb, beef (90/10) or pork

1 heaping tablespoon ground cumin

kosher salt

1 tablespoon plus 2 teaspoons mild harissa, plus more if needed

2 teaspoons smoked paprika

2 teaspoons ground turmeric

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cinnamon

extra-virgin olive oil

8 ounces crème fraîche.

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Instructions

1. Serves 4.

2. Warm largest skillet medium-low.

3. Halve regular pitas into 8 half-circles (minis: slit edge about 2 inches). Create pocket with knife if not hollow; tears okay.

4. Mix meat, cumin, 2 teaspoons salt, 2 teaspoons harissa, paprika, turmeric, garlic/onion powders and cinnamon. Stuff each half with about ½ cup mix (minis ¼ cup); press pita to flatten meat and fill corners.

5. Raise skillet to medium; coat bottom generously with 2-3 tablespoons oil. Add few stuffed halves, press with spatula, cook 3-4 minutes per side until crisp/golden and meat cooked through. Keep cooked pitas warm covered with foil/plate; repeat adding oil between batches.

6. Mix crème fraîche, remaining 1 tablespoon harissa and ¼ teaspoon salt. Thin with water a little at time if desired; adjust harissa/salt.

7. Serve with dipping sauce.

Notes

Source: Make It Fast p.56. Learn: Even mild harissa can be very spicy; taste straight from jar. Use less if hotter than mild or add more if desired. Riff: Spiced lamb bowl: cook ground meat and all spices in large skillet medium heat, crumbling, 10-12 minutes until cooked. Serve over rice/other grain with sauce and toppings. Bulk it up: Bowls of shredded lettuce, chopped tomato/onion and feta for filling pitas.