Egyptian Hawawshi

1 large yellow onion, quartered
2 garlic cloves
1 orange bell pepper cored & cut in large chunks
1 jalapeno halved & seeded
15 g fresh parsley stems, trimmed
1 kg beef mince
3 tbsp tomato paste
SIDS SALT & PEPPER to taste
Rice bran oil
12 pita bread pockets
HAWAWSHI SEASONING:--
1 tsp coriander, ground
1 tsp allspice, ground
1 tsp paprika, ground
1 tsp New York Cut pepper
½ tsp cumin, ground
¾ tsp cardamom, ground
¼ tsp cinnamon, ground
¼ tsp SIDS CRAZY SALT

Heat the oven to 200°C.
In a small bowl, add SIDS SALT & PEPPER and the spices and mix to combine.
Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid. (it helps to push with the back of a spoon)
Transfer the onion mixture to a large mixing bowl. Add the mince and tomato paste then mix to combine. Add the spice mixture, SIDS CRAZY SALT and a dash of SIDS SALT & PEPPER. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
Prepare a large sheet pan brushed with a bit of rice bran oil.
Stuff each pita pocket with ⅓ cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of oil.
Bake in the oven for 15 minutes, then carefully turn the pitas over and cook on the other side another 5-10 minutes until the meat is fully cooked and the pita is crispy on both sides.