Lebanese Minced Meat and Yogurt Dish

For the Base

• 3 Lebanese pitas
• a little olive oil

For the Filling

• 1 kg minced pork or beef
• 1 small cup olive oil
• 1 cup finely chopped onion
• 1 level teaspoon salt
• 1/3 teaspoon pepper
• 1 teaspoon cumin

For the Topping

• 1 kg strained yogurt 1.5% fat
• 2 tablespoons olive oil
• 2-3 cloves garlic, mashed
• 1 cup finely chopped parsley

For the Base:

1. Cut the pitas into quarters. Heat one tablespoon of oil in a pan and fry the pitas until crispy.
2. When the olive oil runs out, add another tablespoon and so on.
3. Let the pitas cool.

For the Filling:

4. In a pan, heat the olive oil until hot and add the onion. Then, add the minced meat and stir until cooked through.
5. If needed, add a little water to help the minced meat cook well. Finally, add the salt, pepper, and cumin.
6. Let it cool slightly, and if it has any liquid, place it in a colander to drain.

For the Topping:

7. Add the two tablespoons of olive oil and the garlic to the yogurt and mix them.
8. Break the pitas into small pieces and place them in a square or rectangular ovenproof dish. Spread the minced meat over them, and then layer the yogurt mixture.
9. Finally, sprinkle the surface with parsley.