Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.
Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
Mix beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl. Stuff mixture inside of pita bread rounds.
Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.
Per Serving: 274 calories; protein 13.3g; carbohydrates 34.6g; fat 9.1g; cholesterol 28.3mg; sodium 330.1mg.