Ingredients

Meat Mixture

500g lamb minced (I get NZ lamb shoulder boneless grass-fed and have the butcher mince it)

1/2 small onion grated (water squeezed out)

2 tomatoes, skin removed and grated (on a sieve so most of the water is removed)

1 teaspoon ground allspice

2 garlic, grated

90g tahini (preferably Har Bracha)

3 teaspoons pomegranate molasses

20g mint finely shredded 

Rest of the ingredients 

Almond flour tortilla

Mature cheddar cheese, grated (if you don’t want dairy then omit this)

Sumac

Sea salt

Olive oil (for cooking)

Instructions

Mix all the ingredients above together in a bowl with 1 teaspoon of salt. Use gloves and mix the meat through with your hands so the flavorous infuse.

Take a small piece of the meat and cook to taste the seasoning, add extra salt if needed.

Assembly

1. Take a tortilla and spread some cheese on one half side. 
2. Place a small amount of meat on top and spread it out into a half pancake.
3. Sprinkle some more cheese on top of the meat.
4. Fold the tortilla over to form a half moon.

Add a little oil on the pan, and cook the tortilla on both sides and then remove on to a wire rack so the bottom does not get soggy.

Sprinkle a little sea salt and sumac on top, then serve.