Lamb Pita

Set a stainless steel pan over high heat until hot enough for a drop of water to bead up and dance across the surface.

Press the ground lamb into the hot pan.

Season with salt and cumin seeds.

Cook undisturbed until the bottom is browned, about 3 minutes.

Mash the meat and fry in its rendered fat until crispy, 2–3 minutes.

Blot excess fat from the pan using a paper towel.

Cut the pita in half to open the pocket.

Spread the hummus inside the pita pocket.

Fill the pita with the cooked lamb, pickles, feta, and chili flakes.