Lamb arayes with tahini and sumac

Arayes are lamb stuffed flatbreads popular across the Middle East. They’re traditionally made with pitta bread but I’ve used tortillas here. They’re great for lunch or as a snack before supper, served with a fresh chopped salad or some sumac yoghurt. They’re quick and easy to make, but if you want to make things even quicker and easier, the filling can be made up to a day ahead and kept in the fridge. You’re then all set to just fill and fry. Thanks to Sami Tamimi, for bringing these (along