Preheat a pan or griddle over medium-high heat. Once hot, press the ground lamb into the pan in an even layer and allow it to sear undisturbed for 4–5 minutes, or until that side has developed deep browning.

Season with salt, then use a spatula or potato masher to scrape and break up the lamb into a finer texture as it continues cooking through.

Once the lamb is mostly cooked through, add the cumin and Aleppo pepper to the pan.

Stir well to coat the lamb evenly in the spices and continue cooking for another 2–3 minutes to bloom the spices and finish cooking the meat.

Taste and adjust the seasoning with more salt or spices if needed. Set aside.

Slice and open the pita pockets, warming them to soften if necessary. Spread a layer of hummus on both sides of the interior of each pita pocket, using about 30 g of hummus per pita.

Fill each pita with about one-third of the seasoned lamb, or approximately 6 oz, depending on the pita size.

Garnish with pickled onions, sliced tomato, shredded lettuce, or other fresh vegetables of choice, then add about 15 g of crumbled feta cheese per pita.

Optionally finish with an extra sprinkle of Aleppo pepper.