Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
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
  • 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.
Originally published as Meaty Pita Pockets in Taste of Home Ground Beef Cookbook 1999, p99

Nutritional Facts

1 each: 557 calories, 25g fat (8g saturated fat), 74mg cholesterol, 1021mg sodium, 47g carbohydrate (8g sugars, 4g fiber), 37g protein.

  • 3 medium onions, chopped
  • 1/2 cup pine nuts or sunflower kernels
  • 2 tablespoons vegetable oil
  • 2 pounds ground beef
  • 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
  1. 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.
Originally published as Meaty Pita Pockets in Taste of Home Ground Beef Cookbook 1999, p99

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