Cup of Yum
1. Place the ground beef (and or lamb), Lebanese 7 spice, salt, red pepper flakes and black pepper in a mixing bowl. Set aside.
2. In a food processor place the onion, garlic, parsley, cilantro and pulse until very finely chopped (NOT pureed), scraping down sides of bowl.
3. Transfer mixture to bowl with the ground meat and mix by hands until evenly combined.

For Fat Version (4)

Cup of Yum
1. Cut the pitas into halves or quarters and open to form pockets. Stuff the divided beef mixture between the two thin layers of each pita. Gently press with your fingers to spread the filling inside.
2. Add some oil to a skillet over medium heat. Place the stuffed pitas in the skillet meat side down to sear meat, 1-2 minutes. Next toast each side of the pita until crisp.
3. Transfer skillet to a 350°F oven and bake for 10-12 minutes or until meat registers 155°F.
4. Serve with optional french fries, tahini yogurt sauce, shirazi salad.

For Thin Version (6)

1. Cut the pitas into halves or quarters and open to form pockets. Stuff the divided beef mixture between the two thin layers of each pita. Gently press with your fingers to spread the filling inside.
2. Stovetop: Place a grill pan over medium heat. Brush the pan with the olive oil. Working in batches, place the stuffed pitas on the pan. Cook for 3-4 minutes on each side until the beef is fully cooked and the pita is crispy with grill marks. Place on wire rack lined tray so they don't steam and lose crispiness.
3. Oven: Preheat the oven to 350°F. Brush olive oil on both sides of the stuffed pitas. Place on a baking sheet and bake for 10-12 minutes, flipping halfway through.
4. Serve with optional french fries, tahini yogurt sauce, shirazi salad.