In a large bowl, mix 450g of ground beef (80-85% lean), 2 finely chopped Roma tomatoes, 1 small minced yellow onion, and ¼ cup of chopped parsley.
Add 2 teaspoons of Lebanese seven spice, 2 teaspoons of sumac, ½ teaspoon of cinnamon, 1 teaspoon of salt, and ½ teaspoon of black pepper, and mix until well combined.
Cut 6 pita breads in half and gently open each half into a pocket. Fill each with about 3-4 tablespoons of the meat and press it closed.
Heat a grill pan over medium heat. Use 2 tablespoons of olive oil across the batches. Cook the pitas in batches for about 10 minutes, turning halfway, until golden and crisp and the meat is cooked through.
