Even though it’s just the two of these days, I wanted to do something fun and different for dinner last week. I’m a big fan of anything lamb and anything Mediterranian and made with this DIY lamb pita spread.

There are three things in this spread that really lift up the lamb - hummus, tzatziki, and za’atar:

• To make a great hummus at home, you have to stream the olive oil in slowly, as the other ingredients come together. That’s the difference between a sort of chunky hummus (no good) and a smooth, emulsified hummus (v good). I kept this hummus recipe very simple - you can add in herbs or spices to this blank canvas.

• Tzatziki is also about technique - taking the extra 10 minutes to remove the excess water from the cucumber makes it so much richer and more spreadable. This yogurt and cucumber combo is a great balance to the strong flavor that is lamb.

• Za’atar is a spice blend that reminds me of Indian chaat masala. It’s got sesame seeds, thyme, cumin, coriander, and the star, sumac. Sumac is made up of ground berries native to the Middle East - it’s bright red and tart. It has a very similar sour quality to amchur, Indian dried mango powder. Za’atar’s brightness has made it a staple in my cabinet. I sprinkled it over the vegetables and hummus in my spread - I also encourage you to add this to salads, grilled vegetables, kebabs, or anything that could use a citrus boost.

The spice mix for the lamb can also be used on chicken thighs and with other ground meats.

Serves 2

Ingredients

For the patties:

• 10 oz ground lamb or mix of lamb and turkey

• 1/4 cup white onions, grated or diced finely

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp cayenne (optional)

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• salt

• 1 tbsp olive oil

For the hummus:

• 1 can of chickpeas, drained or 16 oz boiled chickpeas

• 2 tbsp tahini

• 1/2 tsp cayenne (optional)

• 1 garlic clove

• 3 tbsp lemon juice

• 1/4 cup olive oil

• salt and pepper

For the tzatziki:

• 1 cup Greek yogurt

• 1 tsp olive oil

• 1 garlic clove, grated

• 1 tbsp lemon juice

• 1/2 cucumber, grated, salted, and drained of the liquid (yields 1/4 cup pulp)

• salt and pepper to taste

For the toppings:

• Iceberg lettuce, thinly sliced (about 1 cup)

• 1 plum tomato, sliced

• 1/4 red onion, sliced

• herbs, like mint and cilantro

• Za’atar (used throughout)

Method

Prepare the dips. Make the hummus - in a food processor, blend the chickpeas, tahini, cayenne, lemon juice, garlic clove, and salt and pepper. While the processor is running, remove the small lid to stream in the olive oil slowly. This also works in a blender. Remove the hummus into a bowl, sprinkle with za’atar and set aside.

To make the tzatziki, begin by grating the cucumber. Sprinkle some salt on the grated pulp and set aside for 10 mins in a sieve; then press out off of the juices with a fork. Mix in the grated cucumber with rest of the ingredients and set aside. (Salting the pulp removes all of the natural liquid in the cucumber and makes for a creamier dip. And don’t throw away the cucumber juice - it makes for a great mix-in to a gin and tonic, with some elder flower liqueur).

To make the lamb (or lamb-turkey) patties, mix all of the ingredients listed under “For the patties” by hand. Divide the patties into 8 even portions. Heat a skillet (cast iron, if you have it) on medium-high heat. Pour half the oil onto the skillet and spread evenly with a spatula or brush. Place the patties and press them with your hand as they make contact with the heat, to maximize the crispy surface area. Cook on one side for 5 mins, flip, add more oil, and cook the second side for 3-4 mins.

While the patties are cooking, prepare the rest of the toppings - lettuce, tomatoes, onions, and herbs. Sprinkle these vegetables with a little salt and za’atar to season. Heat up the pita bread and cut into halves.

Serve the dips, patties, and vegetables and build your own pita pocket!