EGYPTIAN HAWAWSHI RECIPE
Straight from my Egyptian kitchen, this hawawshi recipe is made with crispy pita pockets that are stuffed with a tantalizing meat mixture, seasoned with a warm spice mixture, onions, peppers, and fresh herbs. Think of it as Egypt's answer to a hamburger but on steroids!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees F.
- In a small bowl, add the spices and mix to combine.
- Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).
- Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
- Cut the pita loafs in halves to create 12 pita pockets.
- Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
- Stuff each pita pocket with 1/3 cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
- Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
- Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.
Nutrition Facts : Calories 204.8 kcal, Carbohydrate 2.9 g, Protein 13.5 g, SaturatedFat 5.8 g, Cholesterol 53.7 mg, Sodium 181.1 mg, Fiber 0.8 g, ServingSize 1 serving
PEPPERCORN BEEF PITAS
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss lettuce, beef, tomatoes and dressing.
- Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.
Nutrition Facts : Calories 365, Carbohydrate 20 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
THAI BEEF PITAS
This is a tasty under 30 minute meal perfect for a busy day and made with ingredients usually on hand. The recipe serves the meat mixture in pitas, but flour tortillas or lettuce wraps would be a good choice too. The recipe is from Family Circle magazine.
Provided by Susie D
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
- Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
- Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
- Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.
BEEF PITA PIZZAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.
Nutrition Facts : Calories 429, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 956 milligrams, Carbohydrate 52 grams, Fiber 10 grams, Protein 24 grams
KOREAN-INSPIRED BEEF IN PITA WRAPS
I've just made this for dinner, it's really great! :) I added lots of black pepper, but that's a personal preference. Preparation time does not include marinating time. NOTE: It's supposed to be black rice vinegar, not black vinegar :/ Instructions on OAMC have been added.
Provided by vintagenovelty
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine the soy sauce, black rice vinegar, sesame oil, ginger, garlic and black pepper in a small bowl (do not use metal).
- Stab your beef with a fork.
- Add the beef to the marinade. Make sure it's evenly coated!
- Cover with foil and leave in the fridge to marinate, from 1/2 hour to 3 hours, depending on how strong you like the flavours.
- When ready to cook, preheat the oven to 180 degrees Celsius.
- Slice the pita bread into half carefully and grill it until toasted. Remove and put on a plate.
- Remove your beef from the fridge and pour whatever remaining marinade into a frying pan.
- Heat until it starts to bubble, then add your beef.
- (Depending on how you like your beef to be cooked, and also the cooking time here will change.).
- Cook for about 2 minutes on each side, turning beef with a pair of tongs.
- Put a leaf of lettuce on your pita bread, followed by tomato, then the beef and another leaf of lettuce.
- Devour. Warning: it's gonna get messy.
- OAMC INSTRUCTIONS:.
- To freeze: place marinade ingredients and meat in a zip top bag. Freeze.
- To serve: Thaw and cook as desired.
Nutrition Facts : Calories 224.9, Fat 6.2, SaturatedFat 0.9, Sodium 1011.8, Carbohydrate 37.6, Fiber 5, Sugar 0.8, Protein 7.8
SPICY BEEF PITAS
This is from Every Day w/ Rachael Ray. It's inexpensive, easy and tastes great. I'm not a fan of bell peppers, so I used a bit of petite diced tomatoes for color and flavor.
Provided by E.A.4957
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 500 degrees.
- In a small bowl, combine the yogurt and 2 garlic cloves and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the remaining garlic, the chile and cumin and cook for 30 seconds.
- Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes and season with salt and pepper.
- Place pitas on a baking sheet and bake for apx 5 minutes until a little brown.
- Top with ground beef mixture and serve with garlic yogurt.
Nutrition Facts : Calories 457.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 77.1, Sodium 398.9, Carbohydrate 37.7, Fiber 2.2, Sugar 2.7, Protein 27.2
HEARTY SIRLOIN PITAS
Blue cheese takes these colorful sandwiches to the next level of flavor. To soften the pitas up a bit, warm them in the oven or microwave. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in batches in 2 teaspoons oil over medium heat until meat reaches desired doneness. Remove and keep warm. , In the same pan, saute pepper strips and onion in remaining oil until crisp-tender. Add beef and steak sauce; heat through. , Top each pita with beef mixture; sprinkle with cheese. Fold over.
Nutrition Facts : Calories 434 calories, Fat 12g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 705mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
ROAST BEEF AND PEPPERCORN PITAS
This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl combine the coleslaw mix, salad dressing and onion.
- Cut pita rounds in half.
- Divide beef among pita halves.
- Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
- Serve immediately.
Nutrition Facts : Calories 142.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 20.1, Sodium 180, Carbohydrate 18.8, Fiber 1.2, Sugar 1.5, Protein 10.7
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