Middle Eastern Spiced Beef Pitta Pockets with Yoghurt Dip - Ainsley Harriott

Ingredients

• For the Spiced Beef Pitta Pockets
• 250g minced beef or lamb
• 1 onion, grated
• 2 garlic cloves, grated
• 1 tomato, de-seeded and chopped
• 1 tbsp pomegranate molasses
• 1 tsp allspice
• 2 tbsp roughly chopped flat-leaf parsley
• a good pinch of sea salt
• a pinch of black pepper
• 4 pitta breads or flatbreads
• 2 tbsp olive oil, for brushing
• For the Yoghurt Dip
• 250g thick Greek yoghurt
• 2 tsp tahini
• a squeeze of fresh lemon juice
• 1 tbsp roughly chopped flat-leaf parsley
• To Serve
• pickled chillies and gherkins
• olives
• fresh dates