Preheat a skillet or wide pan over high heat. Once ripping hot, press the ground lamb into the pan, spreading it to cover the entire surface to maximize browning surface area.

Allow to sear undisturbed for 4-5 minutes or until that side has developed deep browning.

Once the meat has good color, use a spatula to scrape it off the bottom and break it up into your desired texture. Continue searing until mostly cooked through and excess fat has rendered out from the meat.

• Optionally remove excess fat: move the meat to one side and tilt the pan to drain the excess fat off. You can pour it out or just soak it up with a paper towel.

Lower the heat. Crush the cumin seeds in a mortar & pestle and add to the meat along with the Aleppo pepper and a sprinkle of salt.

Stir well to coat the lamb evenly in the spices and continue cooking for another 2-3 minutes to bloom the spices and finish cooking the meat.

Taste and adjust seasoning with more salt or spices if needed. Remove the seasoned lamb from the pan and set aside in a storage container.

Combine the Greek yogurt, olive oil, minced garlic, lemon zest, oregano, and lemon juice. Mix and taste, adjusting the flavor as needed with extra salt or spices, lemon juice for tang, or olive oil for richness.

Gather or prep remaining ingredients: air fry or bake frozen french fries, slice tomatoes or onions, and wash lettuce.

Optionally warm the pita, then spread a thin layer of sauce onto the flatbread. Add a mound of warm meat, a handful of fries, the fresh vegetables, and more sauce over the top.

• For one 10” pita, use about 1/3 of the meat and 1/3 of the sauce.

Then, tightly roll everything up and wrap in foil to contain & lightly steam the pita. Cut in half and enjoy warm.