Step 1

Process: In a small food processor, pulse the chopped onion and parsley until fine.

Step 2

Mix: In a large mixing bowl, combine the ground beef, onion and parsley mixture, sumac, 7-spice, garlic powder, salt and black pepper. Mix really well. I encourage you fry up a small tablespoon of the mixture and taste for seasoning. Adjust if necessary.

Step 3

Prepare Pita: Cut your pita breads in half and very carefully open them up. You can use your fingers to open them up or a butter knife. Make sure the pocket remains intact.

Step 4

Scoop: Using an ice cream scoop, scoop about 2 portions of the ground beef mixture into each pita pocket.

Step 5

Spread: Using a butter knife, spread the meat filling evenly and all the way around.

Step 6

Grill: Lightly oil the stuffed pita halves and grill them on both sides in a grill pan or cast iron skillet set on medium-high heat until the meat is cooked through and you have nice grill marks on the bread, about 4-5 minutes on each side.

Step 7

Bake: Preheat your oven to 375F/190C. Lightly oil the stuffed pita halves and place them on a parchment paper-lined baking sheet. Bake until cooked through, about 12-15 minutes.

Step 8

In a small bowl, combine the tahini and lemon juice and whisk. This will form a paste. Add cold water 1 tablespoon at a time until you reach the desired dipping sauce consistency. Don't make it too runny. Season with salt and pepper.