• Wash and dry produce. • Dice tomato into 1/4-inch pieces. Trim and finely dice cucumber. Roughly chop dill. Zest and quarter lemon. • In a small bowl, combine tomato, cucumber, raisins, and a pinch of dill; season with salt and pepper.

• Trim, peel, and slice carrot lengthwise into 1/4-inch-thick planks. Cut planks lengthwise into 1/4-inch-thick matchsticks (ours were 3 inches long). • In a second small microwave-safe bowl, combine carrot, 1 tsp sugar (2 tsp for 4 servings), juice from half the lemon, a pinch of salt, and pepper. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.

• In a third small bowl, combine sour cream, a big pinch of dill, and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

• Cut grilling cheese into 8 slices (16 slices for 4 servings). Place Za’atar Spice on a plate; season with salt and pepper. Coat cheese in seasoning, pressing to adhere. Shake off any excess seasoning.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. (Be careful of oil splatter when adding the cheese!) Add grilling cheese and cook until browned, 1-2 minutes per side. (For 4 servings, you may need to cook in batches, adding a drizzle of oil per batch.) • Transfer to a paper-towel-lined plate.

• Meanwhile, wrap pitas in a damp paper towel and microwave until warm, 30 seconds. Once cool enough to handle, halve pitas; gently pull apart to create pockets. • Spread insides of pitas with half the sauce. Evenly fill with pickled carrot (draining first), grilling cheese, remaining sauce, and as much tomato-cucumber salad as you like. Drizzle with hot sauce to taste.

• Divide grilling cheese–stuffed pitas and any remaining tomato-cucumber salad between plates. Serve with remaining lemon wedges on the side.