Cheater's Hawawshi Pitas

• servings: 6-12

Ingredients

Hawawshi Seasoning

1 teaspoon ground allspice

1 teaspoon ground black pepper

1 teaspoon ground coriander

1 teaspoon sweet paprika

¾ teaspoon ground cardamom

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

Meat Filling

1 large yellow onion, quartered

2 large garlic cloves

1 large green bell pepper, cored, seeded, and cut into chunks

1 fresh jalapeño pepper, halved (remove seeds for less heat)

1 cup roughly chopped fresh flat-leaf parsley

2 pounds extra-lean ground beef (90% lean)

2 tablespoons tomato paste

Kosher salt

Extra-virgin olive oil

6 thick pocket-style pitas, cut in half crosswise

Directions

1. Position a rack in the center of the oven. Preheat the oven to 400°F.

2. Make the seasoning: In a small bowl, mix the allspice, black pepper, coriander, paprika, cardamom, cumin, and cinnamon.

3. Make the meat filling: In the bowl of a food processor fitted with the multipurpose blade, combine the onion, garlic, bell pepper, jalapeño, and parsley. Pulse a few times until all the ingredients are finely chopped. Transter the mixture to a sieve and push down on the mixture with the back of a spoon to drain excess liquid.

4. Transfer the onion mixture to a large bowl. Add the ground beef and tomato paste. Mix to combine. Add the hawawshi seasoning and about 1 teaspoon of salt. Mix again until well combined and the spices are incorporated into the meat.

5. Lightly brush a 13 × 18 × 1-inch sheet pan with olive oil.

6. Make the pita pockets: Stuff each pita pocket with ⅛ cup of the meat mixture. Using the back of a spoon, spread the meat mixture on the insides of the pita pockets. Arrange the pitas on the sheet pan. Brush the tops of the pita pockets very lightly with olive oil, then bake for 15 minutes. Carefully turn the pitas over and bake on the other side until the meat is fully cooked and the pitas are a little crispy on both sides (the meat will release some juices into the pan, so it is important to turn the pita over so it will crisp on both sides), another 5 to 10 minutes.

Serve immediately!