Shawarma Arayes with chilli and tomato dipping sauce

Preheat the oven to 220C and have ready a large baking tray.

Place all the tahini ingredients in a bowl with 3 tablespoons of water and ¼ teaspoon of salt. Mix well until smooth and set aside.

Using the coarse side of a box grater, grate the tomatoes into a colander set over a bowl and discard the skins. Discard the tomato water and transfer the grated tomato into the bowl and add the chilli sauce, lemon juice and olive oil. Mix well and set aside.

Place all the ingredients for the Arayes, except for the pitta, in a bowl and mix well.

Moisten the pitas with some water and place in the oven for 3-4 minutes until puffed up. Remove from the oven (keep the oven on), cut in half widthways and let the steam escape. Stuff each pitta half with 60 grams of the Arayes mixture, pressing the sides together slightly to make sure that they are evenly filled.

Place a large frying pan on medium heat and, once hot, place half the Arayes cut side down into the pan and cook for 1 minute until golden. Flip the Arayes on the side and cook for 2 minutes on each side until nicely golden. Transfer to the baking tray and repeat with the remaining Arayes. Place the Arayes in the oven and cook for 5 minutes until cooked through and golden.

Arrange on a serving platter and serve with the tahini and dipping sauce in bowls on the side.