- Recipes Home
- Interest Groups
Moroccan Pockets Recipe
|Lean ground beef||1 Pound|
|Onion||1 Large, chopped|
|Cored seeded chopped green bell pepper||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Canned peeled tomatoes||16 Ounce, undrained (1 Can)|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Pearl barley||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Raisins||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Pita breads||4 Large|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Flat Leaf)|
|Plain yogurt||1 Pint|
Serving size: Complete recipe
Calories 2786 Calories from Fat 552
% Daily Value*
Total Fat 63 g96.6%
Saturated Fat 25.8 g129.2%
Trans Fat 0 g
Cholesterol 322.4 mg
Sodium 3435.8 mg143.2%
Total Carbohydrates 419 g139.7%
Dietary Fiber 41.2 g164.6%
Sugars 159.4 g
Protein 153 g306.8%
Vitamin A 273.4% Vitamin C 342.3%
Calcium 133.8% Iron 138.4%
*Based on a 2000 Calorie diet
Add onion, green pepper, and garlic and cook until onion is limp.
Drain off fat.
Place meat mixture in saucepan and add tomatoes, chili powder, cumin, oregano, barley, and water.
Cover and simmer 35 to 40 minutes, or until barley is tender.
Stir in raisins and salt and pepper to taste.
To serve, cut pita bread in half, making "pockets".
Spoon beef mixture into the bread.
Stir parsley into yogurt and use to top filling.