Arayes (lamb-stuffed grilled pita) with garlic white sauce

Mix a cup of flour, a little baking powder, a little salt and about a third of a cup of plain yogurt; combine as best you can.

Turn out the shaggy mixture and work it a couple of minutes into one ball; rest about 30 minutes.

Garlic white sauce: mix sour cream, mayo, finely chopped parsley, garlic, cumin, lime juice, a little white vinegar, salt and pepper; thin with a little milk.

Filling: mix ground lamb with chopped onion, parsley, cilantro, cumin, cinnamon, red pepper flakes, garlic paste, a big pinch of kosher salt and coarse black pepper, by gloved hand.

With more flour, shape the dough round, cut into four, roll each into a ball and then out thin to about six inches.

Cook each in a pan over medium-high heat, flipping, until browned and puffed; let cool.

Cut each pita in half and open the pocket with a small knife.

Stuff with the lamb, pressing it flat and even and flush with the open edge, without tearing the pita.

Brush the outside with a little olive oil and grill with the lid on, a couple of minutes a side, adding a little more oil and flipping.

Stand them on the open edge so the exposed lamb gets grill marks, about a minute and a half per way.

Serve with the garlic white sauce.