Meat filling:
2 tablespoons vegetable oil
1/2 cup pine nuts
1-1/2 cups finely chopped onion
2 pounds ground lamb or beef
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped green pepper
1/3 cup snipped parsley
1/3 cup lemon juice
3 tablespoons red wine vinegar
1-1/2 teaspoons salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Dash of pepper

Heat oil in 10-inch skillet over medium heat. Add pine nuts and onion; cook and stir until pine nuts are brown and onion is tender. Add meat. Cook and stir until brown. Drain. Stir in remaining ingredients. Cook uncovered over low heat until liquid is absorbed. Use to stuff pita bread.