Hawawshi (spiced meat baked or pan-fried inside pita)

Peel the onion and chop roughly; deseed the green chilli if less heat is wanted.

Grate the tomato into tiny pieces and drain in a sieve, just to lose the excess liquid.

Blend the onion, chilli and 2 garlic cloves in a food processor or blender until finely chopped.

In a large bowl add the onion mixture and drained tomato to 500 g fatty lamb mince, with 1.25 tsp salt, 1 tsp black pepper, 0.25 tsp cayenne and about 1/16 tsp grated nutmeg.

Mix by hand with a brief kneading motion, about three minutes; it should be wetter than kofta but hold a ball.

Cover and rest about half an hour to firm up.

Soften the pita in the microwave for a minute; cut oval pita in half, or open round pita from the side, to make pockets.

Push a ball of raw meat mixture to the back of each pocket and press it to an even thickness, about 1.5 cm, filling any gaps.

Cook right after stuffing so the bread does not dissolve. Rub vegetable oil generously over both sides of the bread.

Oven method: wrap in parchment paper, set on a tray and bake at 200C for 45 minutes, flipping halfway.

Pan method: in a non-stick pan over medium heat, crack side down, cook 3 minutes; flip, brush with oil if dry, cook 3 minutes; flip and cook 2 minutes, pressing lightly with a spatula; flip and cook 2 more minutes. 80 degrees inside is cooked through.

Serve right away with salty Middle Eastern style pickles and fries.