Rinse and pat the baby shrimp very dry with paper towels. In a medium bowl combine yogurt, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, kosher salt, and black pepper. Add the shrimp and toss until evenly coated. Cover and refrigerate 20–30 minutes (no longer than 1 hour) to lightly tenderize and flavor the shrimp.

Batter & Frying

Make batter

In a shallow bowl or wide container whisk together the all-purpose flour, cornmeal/semolina, cornstarch, baking powder and additional salt. In a separate small bowl beat the egg with the cold sparkling water. Pour the wet mix into the dry ingredients and whisk briefly until just combined — a few small lumps are okay. The batter should be thick enough to coat shrimp but still slightly runny; add 1–2 tbs more sparkling water if too thick. Keep batter cold; place bowl in an ice bath if your kitchen is warm.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer so there is at least 2 inches of oil and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily.

Batter and fry shrimp

Remove shrimp from the marinade and let excess yogurt drip off; do not rinse. Working in small batches (to avoid overcrowding), toss shrimp into the batter to coat, lift with a fork or skimmer allowing excess batter to drip back into the bowl, then gently lower the shrimp into the hot oil. Fry until golden and crisp, about 1.5–2.5 minutes depending on size. Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel-lined tray and immediately season lightly with a pinch of salt. Keep finished shrimp warm in a low oven (200°F / 95°C) on a tray while frying remaining batches.

Tehina (Tahini) Sauce

Prepare tehina

In a small bowl whisk the tahini with lemon juice, minced garlic, olive oil and ground cumin. The mixture will seize into a thick paste; gradually whisk in room-temperature water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency (about 3–4 tbs or the 1/4 cup listed). Season with salt to taste. Adjust lemon or water to balance tang and thickness. Transfer to a squeeze bottle or small bowl for drizzling.

Tomeya (Garlic Sauce)

Make tomeya

Combine mayonnaise with the very finely minced or grated garlic, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust garlic/lemon/salt. If you prefer a thinner sauce, whisk in 1–2 tsp water or a little more lemon juice. Place in a squeeze bottle or small bowl.

Assembly & Garnish

Warm mini pitas briefly in a 350°F (175°C) oven for 3–4 minutes or toast lightly so they are pliable. Cut a small pocket if needed.

Fill each warmed mini pita with a small handful of shredded lettuce, 6–8 fried shrimp (depending on size), a few diced tomatoes and pickled cucumber or pickle slices.

Drizzle each sandwich with 1–2 teaspoons tehina and 1 teaspoon tomeya (adjust to taste). Sprinkle with chopped parsley and serve immediately with lemon wedges on the side. Repeat assembly for remaining pitas.