• Start by preheating your oven to 400F (if baking)
• Finely chop the onions, garlic and parsley or throw them in a food processor and process until fine. Use your hands or a cheesecloth and squeeze out as much moisture as you can from the vegetable mix.
• Mix the ground beef with the onion, garlic and parsley mixture, along with all the spices, pomegranate molasses and the olive oil. Mix well using your hands, ensuring all the spices are well incorporated.
• Cut pitas in half and open them to form pockets. Stuff them with about 1.5 to 2 tbsp of the meat mixture, ensuring the pita is full but without overfilling it. Press them down to flatten and ensure the filling comes all the way to the edge (check photos in post). Brush the outside of the pitas with olive oil on all sides

To Grill:

• Brush a cast iron gril with oil, then cook the pitas for 3-4 minutes on each side, on medium high heat, pressing down with a spatula. Flip onto the exposed meat side (the open side) and sear as well. Lower the heat if required, and check one piece to ensure the meat has cooked.

To Bake:

• Place on a baking sheet with a rack if you have it (don't use parchment paper) and bake in the oven for approximately 20 minutes, turning them half way through. The oven rack allows them to get more crispy and avoids sogginess.
• Ensure the pita is crispy by broiling for a few minutes if necessary. Watch them closely so they don't burn.
• Serve immediately with some yogurt, tahini sauce or ketchup and some fries. Enjoy!