An interesting meat mixture in a pitta pocket.

Serves 4 

• 1/2 large white onion, roughly chopped 
• 2 cloves garlic, smashed 
• 1/2 small bunch fresh parsley 
• 450g ground beef 
• 1 small tomato, diced finely 
• 1/4 teaspoon garam masala 
• 1/4 cup toasted pine nuts 
• 2 tablespoons lemon juice 
• Kosher salt 
• 6 pieces pita (whole wheat or regular), cut into halves 
• olive oil, for brushing 

Directions:
Preheat the oven to 200 degrees C. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. 

Arrange the pita halves on a parchment-lined baking sheet. Fill each half with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

Serve with a side of couscous.

Nutrition Facts:
Calories (kcal): 111
Protein: 48g
Carbohydrates: 10g
Fat: 5g
Saturated fat: 1g
Fiber: 1.5g
Salt: 135mg
Sugar: 1g

Adapted from Original Recipe