Hawawshi

For the Hawawshi:

• 4 pieces pita bread, cut in half
• 1 tbsp Mediterranean olive oil
• 1 lb ground beef
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ c finely chopped yellow onion
• 3 tbsp finely chopped parsley
• 1 tbsp chopped Calabrian chilies, optional
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp ground coriander
• ¼ ground allspice
• ½ tsp smoked paprika
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon

For the Yogurt Sauce:

• ¾ c whole milk Greek yogurt
• ¼ c finely chopped parsley
• 1 tbsp fresh lemon juice
• 1 tbsp tahini
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1/8 tsp smoked paprika
• 1/8 tsp cumin

Preheat oven to 375º.

Line a rimmed baking sheet with foil or parchment and spray with cooking spray. Brush both sides of each piece of pita with olive oil and place on the baking sheet. Set aside.

Combine ground beef, salt, pepper, onion, chilies (if using), parsley, cumin, garlic powder, coriander, allspice, paprika, cardamom, and cinnamon in a large bowl. Stir gently until just combined; over-stirring will make the meat tough. Divide the mixture into 8 portions loosely shaped into balls. Gently press one ball into the pocket of a prepared pita half, pressing the meat into a ¼-inch thick patty that mostly fills the pocket. Repeat with remaining pitas and meat mixture. Bake in preheated oven until meat is cooked through and pita is golden, about 18 minutes.

While the pitas bake, make the yogurt sauce: In a medium bowl mix yogurt, parsley, lemon juice, tahini, salt, pepper, paprika and cumin with a spatula or spoon until thoroughly combined. Set aside.

Once pitas are cooked, transfer baking sheet to a wire rack to cool slightly. Serve warm with yogurt sauce.