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Meaty Pita Pockets Recipe

Lemon juice gives this meat mixture a Middle Eastern flavor, making it one of my family's favorite meals. The pine nuts or sunflower kernels add a bit of crunch. - Lauren McMann, Blairsville, Georgia

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Meaty Pita Pockets Recipe

Prep: 5 min. Cook: 50 min.

Yield: 6 Servings

5 50 55

Ingredients

3 medium onions, chopped
1/2 cup pine nuts or sunflower kernels
2 tablespoons vegetable oil
2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 medium tomatoes, chopped
1/2 cup chopped green pepper
1/3 cup lemon juice
1/3 cup minced fresh parsley
3 tablespoons red wine vinegar
1-1/2 teaspoons salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
6 pita breads, halved

Directions

In a skillet, saute onions and pine nuts in oil until onions are tender and nuts are toasted. Add beef; cook over medium heat until no longer pink. Drain. Stir in tomatoes, green pepper, lemon juice, parsley, vinegar, salt, allspice and cayenne; mix well. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup meat mixture into each pita half. Yield: 6 servings.

Store pine nuts in an airtight container in the refrigerator for up to 2 months or freezer for up to 6 months.

Nutritional Facts 1 serving (1 each) equals 557 calories, 25 g fat (8 g saturated fat), 74 mg cholesterol, 1,021 mg sodium, 47 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Meaty Pita Pockets in Taste of Home Ground Beef Cookbook , p99

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.