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Moroccan Pockets

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Ingredients
  Canned tomatoes 16 Ounce
  Chili powder 2 Tablespoon
  Cumin 1 Teaspoon
  Pearl barley 1 Cup (16 tbs)
  Hot water 1 1⁄2 Cup (24 tbs)
  Lean ground beef 1 Pound
  Onion 1 Large, chopped
  Chopped green pepper 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), pressed
  Raisin 1 Cup (16 tbs)
  Whole wheat pita bread 4 Large
  Snipped parsley 1⁄4 Cup (4 tbs)
  Plain yogurt 1 Pint
  Salt To Taste
  Pepper To Taste
Directions

Drain liquid from tomatoes into PYREX® or CORNING WARE® 3-qt.casserole; reserve tomatoes.
Stir in spices, barley and water.
Cover and microwave 20 minutes, stirring twice.
Set aside.
Combine beef, onion, green pepper and garlic in CORNING WARE® 2 1/2-qt.shallow casserole.
Cook 6 minutes, stirring after 3 minutes.
Drain fat.
Add meat mixture to barley mixture along with reserved tomatoes, the raisins, and salt and pepper.
Mix well.
Cover cook 5 minutes.
Let stand 10 minutes before serving.
To serve, cut pita bread crosswise, making "pockets"; spoon beef mixture into bread.
Stir parsley into yogurt; top meat filling with a spoon of yogurt.
NOTE:
For a lighter meal, serve the beef mixture on a crisp lettuce leaf.
Top with yogurt.
A microwave browner quickly sears and browns hamburgers, steaks or other meats that do not need long simmering.
The sloped surface of the grill drains juices away to create maximum browning.
Meat loaf cooks quickly and evenly through out when cooked in a ring-shape.
To prepare, use recipe calling for 2 lbs.ground meat.
Press mixture into mold, cover with wax paper and microwave 12 to 14 minutes.
Drain.
Glaze with catsup, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Servings: 
8

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