Start to finish: 35 minutes
Hands-on time: 20 minutes
Servings: 4

1 tablespoon extra-virgin olive oil, plus extra for brushing the pitas
8 ounces ground lamb, beef, pork or turkey
Kosher salt
1/2 cup finely chopped onion
1 cup chopped plum tomatoes, with the juice and seeds
1 tablespoon minced garlic, plus 1 clove, cut in half
1 tablespoon fresh oregano, finely chopped
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Freshly ground black pepper
1 cup plain hummus
4 (6-inch) pitas (whole, not split into rounds)
1 tablespoon fresh lemon juice
2 cups parsley leaves
2 cups cilantro leaves

Preheat the oven to 350°F

Heat 1 tablespoon of the oil in a large skillet over high heat. Add the lamb and a pinch of salt, reduce the heat to medium, and cook, stirring and breaking up the meat, until lightly browned, about 3 minutes. Transfer the lamb with a slotted spoon to a bowl. Add the onion, and a hefty pinch of salt to the pan, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook, stirring occasionally for 3 minutes. Add the garlic, oregano, cumin, and red pepper flakes and cook, stirring, 1 minute. Return the lamb to the pan along with 2 tablespoons water and cook, covered, 2 to 3 minutes. Add salt and pepper to taste.

Meanwhile, arrange the pitas in a single layer on a sheet pan, brush them lightly with oil, and bake on the middle shelf of the oven until crisped, 8 to 10 minutes. Whisk the lemon juice with salt and pepper to taste in a medium bowl until the salt is dissolved. Whisk in the remaining tablespoon oil, add the parsley and cilantro, and toss well.

Transfer 1 pita to each of 4 plates. Rub the surface of each pita with the cut garlic clove and sprinkle it lightly with salt. Top each pita with one-fourth of the hummus, one-fourth of the lamb mixture, and one-fourth of the herb mixture.