READY IN: 32mins


  • 1teaspoonground cumin
  • 1teaspoonground coriander
  • 12 teaspoonallspice
  • 12 teaspoonhot paprika
  • 12 teaspoonground cardamom
  • 14 teaspoonground cloves
  • 14 teaspoonground cinnamon
  • 1tablespoonolive oil
  • 1cupwhite onion, finely chopped
  • 1cupred pepper, finely chopped
  • 1largejalapeno pepper, finely chopped
  • 2largegarlic cloves, pressed
  • 1 12 lbslean ground beef
  • 3tablespoonstomato paste
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 1tablespoonparsley, finely chopped
  • 3largepita bread (substitute baladi bread)
  • 1tablespoonclarified butter (or as needed)

    Serving Size: 1 (213) g

    Servings Per Recipe:6

    Calories: 351.3

    Calories from Fat 146 g 42 %

    Total Fat 16.2 g 24 %

    Saturated Fat 6.2 g 31 %

    Cholesterol 78.8 mg 26 %

    Sodium 497.1 mg 20 %

    Total Carbohydrate23.7 g 7 %

    Dietary Fiber 2.5 g 10 %

    Sugars 3.7 g 14 %

    Protein 26.6 g 53 %


  • To make the spice mix; in a small bowl, add cumin, coriander, allspice, hot paprika, cardamom, ground cloves and ground cinnamon; whisk well and set aside.
  • Preheat oven to 400ºF/200ºC.
  • In a large saucepan over medium heat, add oil and when it gets hot, add onions, red peppers and jalapeño peppers; sauté for 1 minute. Add pressed garlic and sauté for 30 seconds. Add ground beef and break the meat down into small pieces. Add tomato paste, incorporate it into the mixture and cook the ingredients no longer than 2 minutes.
  • Remove from the heat and transfer the meat mixture into a large bowl. Add the spice mix and season with ground sea salt and freshly ground black pepper as well as chopped parsley; stir everything together.
  • Scoop up the mixture and fill each pita pocket, leaving any liquid behind so the bread doesn’t get soggy. Transfer them to a baking sheet lined with parchment paper before lightly brushing on some clarified butter on top.
  • Transfer to the preheated oven and bake for 14 minutes. Halfway through cooking, carefully flip them over, return them to the oven and bake for the remaining time. When it’s done, serve them immediately with my Creamy Tahini Sauce.
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