Prep 15 mins
Cook 20 mins
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.
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 3 celery ribs, thinly sliced
- 1 medium carrot, grated"or" shredded
- 1⁄2 cup dark raisin
- 1 (8 ounce) can tomato sauce
- 1 bay leaf
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup chopped fresh parsley leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, preferably freshly ground
- 2 -3 drops Tabasco sauce
- TO SERVE: Medium sized or large whole wheat or white pita bread rounds, cut in half to form semicircles 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.
- Eat Your Vegetables.
I made this and liked it. I was torn between 4 or 5 stars. THEN I ate the leftovers, which like many, sitting improved the taste of this. DH and I loved them. Great way to get your veggies in a sandwich. And I also recommend the dollop of plain yogurt.
What a pleasant surprise!! The list of tantalizing ingredients appealed to me and we weren't disappointed!! Very easy to prepare, made exactly as directed (except for using 1 tbsp dried parsley in place of fresh) and served with pita bread. Excellent with or without a dollop of plain yogurt on top. My amount served 4 since we had seconds. Thanks for a keeper recipe, Olga!