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Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.

  • Mix beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl. Stuff mixture inside of pita bread rounds.

  • Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.

  • Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

Cook's Note:

You can use lamb or venison instead of ground beef if you like. You can use any spices you prefer.

Nutrition Facts

274 calories; protein 13.3g; carbohydrates 34.6g; fat 9.1g; cholesterol 28.3mg; sodium 330.1mg. Full Nutrition
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