Steps
- Preheat the oven to 400°F / 205°C. Pulse 1 large quartered yellow onion, 2 garlic cloves, 1 cored green bell pepper, 1 seeded jalapeño, and 15g of fresh parsley until finely chopped. Press out excess liquid in a sieve.
- Mix the vegetables with 900g of lean ground beef and 3 tablespoons of tomato paste. Add 1 teaspoon of ground coriander, 1 teaspoon of ground allspice, and 1 teaspoon of paprika.
- Mix in 1 teaspoon of black pepper, ½ teaspoon of ground cumin, ¾ teaspoon of ground cardamom, ¼ teaspoon of ground cinnamon, and kosher salt.
- Halve 6 pita breads. Divide the filling among the pockets and spread into an even layer. Place on an olive-oiled baking sheet and brush the tops with olive oil.
- Bake for 15 minutes. Turn over and bake for 5-10 minutes, until crisp on both sides and the meat reaches 160°F / 71°C.