Egyptian Hawawshi

1		large yellow onion quartered
2		garlic cloves
1		green bell pepper cored and cut into large chunk
1		jalapeno halved and seeded
1  ounce		fresh parsley stems trimmed
2  lb.		90% ground beef
3  tablespoons		tomato paste
1  pinch		Kosher salt
1  teaspoon		Extra virgin olive oil
6		loaves of pita bread you need the kind with pockets
1/10  teaspoon		For the Hawawshi Seasoning Spice Mixture
1  teaspoon		coriander
1  teaspoon		allspice
1  teaspoon		paprika
1  teaspoon		black pepper
1  teaspoon		cumin
1  teaspoon		cardamom
1  teaspoon		cinnamon

Tip: For nutritional information on all the ingredients in Egyptian Hawawshi just click on each ingredient name. Then adjust the serving size for any Egyptian Hawawshi ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the oven to 400 degrees F.
In a small bowl, add the spices and mix to combine.
Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid it helps to push with the back of a spoon
Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
Cut the pita loafs in halves to create 12 pita pockets.
Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
Stuff each pita pocket with .33 cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.