1  For the spicy cabbage: Thoroughly toss together the cabbage, salt, vinegar, preserved lemon, and harissa.  Cover and refrigerate for at least 2 hours, or up to 24 hours.  Allow to return to room temperature before serving.

2  For the leek patties: Cut the leeks in half lengthwise and then into 1/4-inch-wide half-moons.  Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).

3  Heat the olive oil in a large skillet over medium-high heat.  Add the leeks and saute until tender and starting to shrivel, about 5 minutes.  Transfer to a mixing bowl.  ( you can use the same skillet to fry the leek patties in a moment.)

4  Thoroughly mix the leeks, salt, eggs, bred crumbs, cumin, Aleppo pepper an cinnamon.

5  Heat about 1/8 inch vegetable oil in the skillet over medium -high heat.  When the oil is shimmering, r in 1/4 cup leek batter with a measuring cup and use the back of the cup to smooth the patty in to a circle about 4 inches in diameter.  Repeat with remaining batter, making 8 patties total (fry them in two batches if necessary, adding a bit more oil as needed.  )  Fry each patty until golden brown, about 3 minutes per side.  Transfer to paper towels and season with flaky sea salt.

6  To finish the sandwiches: Place 2 leek patties on a pita. Top with a handful of the spicy cabbage, 5 cucumbers slices, and 2 tablespoons Greek yogurt. Sprinkle a little sumac on the yogurt and scatter a few mint leaves over the whole sandwich.  Repeat with remaining ingredients.  Fold the pita over to eat as a sandwich.  Serve immediately.