Moroccan Pockets Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Onion | 1 Large, chopped | |
| 1 cup cored, seeded, and chopped green bell pepper | ||
| Garlic | 1 Clove (5gm), mashed | |
| Tomatoes | 1 Can (10oz), undrained | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| 1 cup pearl barley | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Pita breads | 4 Large | |
| Italian | 1/4 Cup (16 tbs) | |
| Plain yogurt | 1 Pint | |
| Salt | To Taste | |
Directions
Brown beef over medium-high heat in skillet, breaking up lumps with spoon.
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.
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.
Chef
