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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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50 m servings 274
Original recipe yields 5 servings


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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
  5. 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

Per Serving: 274 calories; 9.1 34.6 13.3 28 330 Full nutrition

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