Page 95 - 201415_TOH_Cookbook

MOROCCAN
POCKETS
R AY FA M I LY, WOODBURY, CT
INGREDIENTS
Serves 3
Vegetable oil
1 pound ground beef, turkey or soy protein crumbles
1 garlic clove, minced 1/2 cup chopped onion 1 cup chopped fresh spinach leaves 1/2 cup raisins 1 (8-ounce) can tomato sauce 1/2 cup red wine or water 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt, to taste Ground black pepper, to taste 3 small whole-wheat pita breads,
halved Plain yogurt 6 sliced cucumbers
“I invented these pockets years ago as a fun, family-friendly sandwich with a nutri- ious edge from the fruit and veggies. The pockets are quick, easy and economical
to prepare, and they are full of lavor and nutriion. Try these; you’ll like them. Line the pita bread pockets with more spinach leaves if desired.” Loryn Ray
PREPARATION
1. Heat a thin ilm of oil in a large skil- let. Cook the meat with garlic and onion, breaking up the meat with
a wooden spoon, unil browned. Sir in the spinach, raisins, tomato sauce, wine, oregano, cinnamon, allspice, salt and pepper. Cook unil the spinach is wilted and the sauce has thickened slightly.
2. Spoon the meat sauce into the pita bread pockets. Top each pocket with yogurt and 2 cucumber slices.
Taste of Home – Page 85