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Hearty Hummus Pitas
Source of Recipe
Jo Gainey
List of Ingredients
1 red or yellow bell pepper, stemmed, seeded, and chopped
1 onion, chopped
2 buds fresh garlic, minced or pressed
1 teaspoon Olive Oil
1 pound ground lean beef or lamb
1/4 cup chopped pitted Calamata olives
1/4 cup minced parsley
1/2 teaspoon dried oregano
1 tablespoon lemon pepper
1 cup prepared hummus
1/4 cup crumbled feta cheese
1/2 cup yogurt
1 additional bud fresh garlic, pressed, and juices added to dish
1 firm-ripe tomato (about 1/3 lb.), rinsed, cored, seeded, and chopped
1/4 cup peeled, chopped cucumber
2 tablespoons thinly sliced green onions (including tops)
4 whole wheat pocket breads (6 in. in diameter)
Lemon wedges
Salt
Recipe
1. In a nonstick 10- to 12-inch frying pan or 4- to 5-quart pan over
medium-high heat, combine bell pepper, onion, garlic, and oil. Stir often
until vegetables are lightly browned, about 7 minutes.
2. Add beef; stir, breaking apart, until meat is crumbled and browned, 8 to
10 minutes. Add olives, parsley, oregano, lemon pepper, and hummus. Stir
just until mixture is hot, 2 to 3 minutes longer.
3. Spoon mixture onto a platter; top with feta. Toss together yogurt, garlic
juice, tomato, cucumber, and green onions, arrange around cooked meat
mixture.
4. Cut pocket breads in half. Warm pocket bread halves on a griddle for
about 1 minute to each side. To serve: Spoon meat mixture and vegetables
equally into pocket bread halves; squeeze lemon wedges over filling, and add
salt to taste. Serve warm or at room temperature.
© Recipe copyright rjgainey 2004
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