Colm O'Gorman: These lamb pittas take very little time and effort to make and cook in just minutes

The brilliant Palestinian chef and cookery writer Sammi Tamimi wrote a powerful post this week  – “I’m aware of the power of food, culture and heritage in the face of adversity. Cooking and preserving our cuisine is not just about food; it’s a way of preserving identity, history, and resilience in the midst of these challenging times.

"The secret to a truly great Araye is to ensure that the stuffing is evenly distributed inside the pita in a fairly thin layer."

Arayes are delicious crispy stuffed pitta pockets, often served with a yoghurt or a tahini sauce. This classic Middle Eastern street food originated in Lebanon and Palestine.

The stuffing is essentially a kofta mixture, made from spiced minced lamb or beef. The secret to a truly great Araye is to ensure that the stuffing is evenly distributed inside the pita in a fairly thin layer.