Egyptian Spiced-Beef Pita Hawawshi (12 Halves)

Preheat oven to 200°C and prepare a large baking tray.

Combine 1 tsp each ground coriander, allspice, paprika and black pepper, 1/2 tsp cumin, 3/4 tsp cardamom and 1/4 tsp cinnamon.

Finely chop and drain one onion, two garlic cloves, one green bell pepper, an optional seeded jalapeno and 14g parsley, pressing away excess moisture.

Mix drained vegetables with 900g ground beef, 3 tbsp tomato paste, 1 tsp salt and the spice blend. Wash hands and utensils after handling raw beef.

Cut six pocket pitas in half to form 12 pockets. Divide the filling into 12 and spread it thinly and evenly inside each pocket.

Spread 1 tbsp olive oil between the tray and the outside of the pitas, arranging them in one layer.

Bake at 200°C for 15 minutes, turn carefully and bake 5–10 minutes more. Check the ground-beef filling reaches at least 71°C at its thickest point.

Serve when pita is crisp and the filling fully cooked. Refrigerate leftovers in shallow containers within two hours, eat within 3–4 days and reheat the filling to 74°C.