1 lb Ground round
3 Garlic clove, minced
1/2 tsp Crushed red pepper
3 cup Spinach leaves, chopped
1/2 tsp Ground cumin
1/2 tsp Ground coriander
1/4 tsp Ground ginger
1/4 tsp Salt
12 Spinach leaves
2 Whole pita bread, whole-wheat, halved
1/4 cup Sour cream, or plain yogurt
1/4 tsp Curry powder
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In large skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. In a saucepan, slowly heat spices in butter. Drain beef. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 5 minutes or just until spinach is wilted; remove from heat. Line each pita half with whole spinach leaves. Spoon 1/2 cup beef mixture into each pita half. Mix sour cream or yogurt with curry powder. Top each pita half with 1 tablespoon sour cream or yogurt.
Serving Ideas : Serve with French Onion Soup
NOTES : I served this at a Sunday brunch in 1987. They're low in fat (if you use yogurt) and are a nice change of pace. Recipe by: California Beef Council
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998
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