Lamb & Feta Stuffed Pitas with Creamy Tomato-Cucumber Salad

Preparation

This recipe works equally well with ground beef, chicken or turkey.  Look for pitas that are on the thinner side. If your pitas are stiff, wrap them in a damp paper towel and microwave in 20 second intervals until pliable. The filling can be made up to a day ahead. 

*This recipe originally ran in the US on HexClad.com.

1. Thinly slice half the onion and place in a bowl of cold water. Grate other half on large holes of a box grater set over a few layers of paper towel. Squeeze out the liquid, then add drained onion to a medium bowl (you should have about ¼ cup grated onion). Add lamb, herbs, harissa, 2 teaspoons salt and cinnamon. Mix to combine. 
2. Open each pita half and stuff one-fourth of lamb mixture to each half in a thin, even layer. 
3. Heat a Hexclad 12”/30cm Hybrid Fry Pan over medium heat. Brush 2 of the pitas lightly with olive oil and cook, flipping once, until golden and crisp, about 3 minutes per side. Sear the cut sides until browned and a thermometer inserted in the thickest part registers 165°F/74°C, about 1 minute longer. Repeat with remaining 2 pitas. 
4. While pitas cook, in a mini food processor or blender, puree feta, yogurt, 2 tablespoons/30 ml olive oil and ¼ cup/60 ml water. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir in lemon zest. 
5. Drain sliced onion and toss with cucumber, tomatoes, ⅓ cup yogurt sauce, lemon juice and remaining 1 tablespoon olive oil. Season with salt and pepper.  Fold in the whole herbs. Serve pitas with salad and remaining sauce alongside for dipping.