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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
1 lb. lean ground beef
1 md. sized onion, finely chopped
1 lg. garlic clove, minced
3 celery stalks, thinly sliced
1 md. sized carrot, grated or shredded
1/2 cup dark raisins
1 can (8 oz.) tomato sauce
1 bay leaf
1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 cup chopped fresh parsley leaves
1/2 tsp. salt
1/4 tsp. black pepper, preferably freshly ground
2 to 3 drops Tabasco sauce
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Directions:
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In a large skillet, cook the ground beef, onion, garlic, and celery over medium high heat, breaking up the meat with a spoon, until the meat is brown and the onion is tender. Drain off and discard any excess fat.
Stir in the carrot and raisins. Add all the remaining ingredients, stirring to combine well. Bring to a boil. Turn the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, or until the flavours are well blended. Remove the bay leaf. Serve in pita bread pockets. Makes 6 to 8 servings. Serve as a light main dish.
To Serve:
Medium sized or large whole wheat or white pita bread rounds, cut in half to form semicircles.
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Comments from olga
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The unusual combination of spices gives this filling a tangy flavour. It is served with Middle Eastern pocket or pita bread rounds, which are cut in half so the meat mixture can be spooned inside. The filled pita pockets are then eaten like sandwiches.
Eat Your Vegetables
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