Egyptian Hawawshi (Stuffed Pita)

In a food processor, combine the onion, red bell pepper, and serrano pepper. Blend until a fine paste is formed, scraping down the sides as needed.

Transfer the vegetable paste to a cheesecloth and squeeze out all excess liquid to prevent the pitas from becoming soggy. Discard the liquid.

In the same food processor, combine the fresh parsley and garlic cloves. Pulse until finely chopped.

In a large mixing bowl, add the ground beef, the chopped parsley-garlic mixture, and the squeezed vegetable mixture.

Add the tomato paste and season with salt, pepper, paprika, allspice, coriander, and cardamom.

Using your hands, mix all the ingredients together until thoroughly combined.

Cut the thick pita breads in half to create pockets.

Stuff each pita half with about a quarter of the meat mixture, spreading it into an even layer that is not too thick or too thin.

Brush the outside of the stuffed pitas generously with olive oil on both sides.

Place the stuffed pitas on a hot grill pan over medium-high heat.

Grill for 4-5 minutes per side, until the pita is golden brown with grill marks and the meat is cooked through. You can also stand them on the open edge to sear the filling.

Serve hot and enjoy.