Moroccan Pockets Recipe

Moroccan Pockets picture


CuisineMain Ingredient


 Lean ground beef1 Pound
 Onion1 Large, chopped
 Cored seeded chopped green bell pepper1 Cup (16 tbs)
 Garlic1 Clove (5 gm), mashed
 Canned peeled tomatoes16 Ounce, undrained (1 Can)
 Chili powder2 Tablespoon
 Ground cumin1 Teaspoon
 Dried oregano1 Teaspoon
 Pearl barley1 Cup (16 tbs)
 Water1 1⁄2 Cup (24 tbs)
 Raisins1 Cup (16 tbs)
 Ground black pepper To Taste
 Pita breads4 Large
 Chopped italian parsley1⁄4 Cup (4 tbs) (Flat Leaf)
 Plain yogurt1 Pint
 Salt To Taste

Nutrition Facts

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


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.