- In a bowl, combine all the ingredients. Refrigerate until ready to serve.
- With the rack in the lowest position, preheat the oven to 425°F (210°C).
- On a workspace, cut the pitas in half to form two pockets.
- In a large bowl, combine all ingredients except the oil. Season with salt and pepper. Divide the meat mixture between the pita halves (about ¼ cup per half-pita), pressing lightly to seal.
- Using a brush, coat both sides of the pita with the oil. Place the stuffed pockets on a baking sheet, spacing well (see note).
- Bake for about 10 minutes, turning halfway through, or until the pitas are golden brown and the meat is cooked through.
- Cut into wedges and serve with spiced yogurt and a green or tomato salad.
Sumac is a tart spice, rather like lemon, that’s often used in Middle Eastern cuisine. It is sold ground or as whole dried berries at select grocery stores or Middle Eastern shops.
Do not line the baking sheet with parchment paper, as it may make the pitas damp while they bake.