Description
Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.
Ingredients
- ½ pound ground beef
- 2 tomatoes, diced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 pinch paprika, or to taste
- 1 pinch ground coriander, or to taste
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground nutmeg, or to taste
- salt and ground black pepper to taste
- 5 pita bread rounds, split
- 1 tablespoon corn oil
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
- Bake in the preheated oven until toasted and vegetables are softened
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 5