Dice onion, tomato, garlic and fresno pepper into 1-inch pieces; blend together with pepper paste with a stick blender or food processor until smooth.  Using a large sauté pan, cook lamb until brown and fat is rendered.  Add salt, allspice and pepper; mix well.  Remove from heat; mix lamb with blended vegetables.  Cool mixture; spread on pita breads.  Bake for 3 to 5 minutes.  Top with Pomegranate molasses, seared halloumi cheese, mint and parsley.