1 cup chopped cherry tomatoes (or drained canned tomatoes)
1 tablespoon pomegranate molasses or balsamic vinegar
2 teaspoons za’atar seasoning
2 cloves garlic, crushed
3/4 teaspoon salt
4 thick pitas, about 6 inches round
Olive oil
1/3 cup hummus
1/2 cup crumbled feta or salted farmers cheese
1/4 cup chopped fresh cilantro
2 teaspoons chopped fresh mint, optional
1 cup finely chopped seedless cucumber
1 cup shredded romaine lettuce
Ground sumac, optional
Sesame seeds
Balsamic glaze
Heat a large nonstick skillet over medium heat until hot. Add lamb and two-thirds of the onion. Cook, stirring often and breaking meat apart into small clumps, until meat is golden, about 10 minutes. Add tomatoes, pomegranate molasses, za’atar seasoning, garlic and salt; cook and stir, 1 minute. Remove from heat.
Heat a gas grill to medium, or prepare a charcoal grill, and heat until coals are covered in gray ash. Put pitas directly over heat source to toast them lightly on both sides, about 1 minute depending on heat of the grill. (Alternatively, toast pitas directly over a gas burner or in a toaster or toaster oven.)
Put pitas onto a baking sheet and brush one side with oil. Spread each with a generous tablespoon of the hummus. Top each with one-quarter of the lamb mixture, spreading to cover the pita but leaving 1/2-inch edge all around. Sprinkle each with 2 tablespoons feta. Set on the grill rack away from the heat source; cover the grill, and cook until everything is hot and cheese is softened, about 5 minutes. (Alternatively, bake on a baking sheet or preheated pizza stone in a 425-degree oven, 8 to 10 minutes.)
Put 1 hot pita onto each plate. Sprinkle the pita and the plate with some of the remaining onion, cilantro, mint, cucumber and shredded romaine. Sprinkle everything and the plate with sumac and sesame seeds. Drizzle balsamic glaze over everything. Serve right away.
Per serving: 507 calories, 25 g fat, 10 g saturated fat, 91 mg cholesterol, 40 g carbohydrates, 7 g sugar, 30 g protein, 1,001 mg sodium, 3 g fiber