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Moroccan Pockets

  Lean ground beef 1 Pound
  Onion 1 Large, chopped
  Cored seeded chopped green bell pepper 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), mashed
  Canned peeled tomatoes 16 Ounce, undrained (1 Can)
  Chili powder 2 Tablespoon
  Ground cumin 1 Teaspoon
  Dried oregano 1 Teaspoon
  Pearl barley 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Raisins 1 Cup (16 tbs)
  Ground black pepper To Taste
  Pita breads 4 Large
  Chopped italian parsley 1⁄4 Cup (4 tbs) (Flat Leaf)
  Plain yogurt 1 Pint
  Salt To Taste

Brown beef over medium-high heat in skillet, breaking up lumps with spoon.
Add onion, green pepper, and garlic and cook until onion is limp.
Drain off fat.
Place meat mixture in saucepan and add tomatoes, chili powder, cumin, oregano, barley, and water.
Cover and simmer 35 to 40 minutes, or until barley is tender.
Stir in raisins and salt and pepper to taste.
To serve, cut pita bread in half, making "pockets".
Spoon beef mixture into the bread.
Stir parsley into yogurt and use to top filling.

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