Print Options
Back to
Meaty Pita Pockets >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Tips
Meaty Pita Pockets
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
6 Servings
Prep: 5 min. Cook: 50 min.
Ingredients
3 medium onions, chopped
1/2 cup pine nuts
or
sunflower kernels
2 tablespoons vegetable oil
2 pounds
ground beef
X
Kick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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.
© Taste of Home 2013
2 of 2
Meaty Pita Pockets
(continued)
Nutrition 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.
© Taste of Home 2013