Greek Sloppy Joe Pitas


1-In a huge skillet cook ground sheep, onion, and garlic over medium warmth until the point when meat is dark colored and onion is delicate, utilizing a wooden spoon to separate meat as it cooks. Deplete off fat.

2-In a 4-to 5-quart moderate cooker join meat blend, beans, tomatoes, wine, narrows leaf, oregano, mint, salt, thyme, and marjoram.

3-Cover and cook on low-warm setting for 6 to 8 hours or on high-warm setting for 3 to 4 hours. Evacuate and dispose of inlet leaf.

4-To serve, utilize an opened spoon to spoon meat blend into pita bread parts. On the off chance that coveted, include sought toppers.


1 1/2 pounds lean ground lamb

1 cup chopped sweet onion (1 large)

3 cloves garlic, minced

1 15  ounce can garbanzo beans (chickpeas), rinsed and drained

1 14 1/2 ounce can stewed tomatoes, undrained and cut up

1/4 cup dry red wine

1 bay leaf

1 teaspoon dried oregano, crushed

1 teaspoon dried mint, crushed

1/2 teaspoon salt

1/2  teaspoon dried thyme, crushed

1/2 teaspoon dried marjoram, crushed

6  whole wheat or plain pita bread rounds, cut in half

Assorted toppers, such as crumbled feta cheese with tomatoes and basil or plain feta cheese, sliced cucumber, and/or sliced Kalamata olives (optional)


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