In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing for about 3–4 minutes until they turn translucent.

Mix in 1 chopped green bell pepper and 1 chopped red bell pepper, cooking for another 5 minutes until the vegetables are soft and fragrant.

Stir in 1 pound of ground beef or lamb into the skillet with vegetables. Sprinkle in 1 teaspoon each of ground cumin, ground coriander, paprika, cinnamon, and salt. Add black pepper and optional chili flakes to taste.

Add 2 tablespoons of tomato paste and 2 tablespoons of tahini. Cook for about 7–10 minutes, stirring regularly until the meat is browned and cooked through.

Remove the skillet from heat and let the filling cool slightly, about 5 minutes. Take halved pita breads and carefully spoon the filling into each half, packing it tightly.

Preheat your oven to 350°F (175°C). Brush the exterior of each stuffed pita with olive oil and place on a baking sheet lined with parchment paper.

Bake them for about 10-15 minutes or until they are golden brown and crispy.

Once out of the oven, let them cool for a few minutes before serving.