Armenian Lunch Recipe
Ingredients
1 1/2 pounds ground beef
1 envelope (1 oz.) onion-mushroom soup mix, divided
2 cloves garlic, finely chopped
1 can (8 oz.) stewed tomatoes, chopped and drained
1 tablespoon chopped fresh parsley
1 cup (8 oz.) plain yogurt
1/2 cup chopped green pepper
Pinch dried mint leaves
4 individual loaves Middle Eastern pocket (pita) bread
Directions
Crumble ground beef in 2-quart casserole.
Stir in 3 tablespoons soup mix and garlic.
Cook, covered with lid, at HIGH 4 1/2 to 5 1/2 minutes, or until beef is browned.
Stir once; drain.
Stir in tomatoes and parsley.
Cook, covered, at HIGH 1 minute and at MEDIUM 3 to 4 minutes.
Stir once..
Let stand, covered, 3 minutes.
Meanwhile, combine remaining soup mix, yogurt, green pepper and mint.
Cut bread in half.
Gently open each half and fill "pocket" with beef mixture; top with yogurt dressing.
Stir in 3 tablespoons soup mix and garlic.
Cook, covered with lid, at HIGH 4 1/2 to 5 1/2 minutes, or until beef is browned.
Stir once; drain.
Stir in tomatoes and parsley.
Cook, covered, at HIGH 1 minute and at MEDIUM 3 to 4 minutes.
Stir once..
Let stand, covered, 3 minutes.
Meanwhile, combine remaining soup mix, yogurt, green pepper and mint.
Cut bread in half.
Gently open each half and fill "pocket" with beef mixture; top with yogurt dressing.
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