Difference between revisions of "Spiced Beef Pitas with Onions and Parsley Sauce"
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| − | [[Category:Beef]] | + | [[Category:Beef]][[Category:Main Course]][[Category:Dinner]][[Category:Accipiter's Recipes]] |
<i>By [[User:Accipiter|Accipiter]]</i> | <i>By [[User:Accipiter|Accipiter]]</i> | ||
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[[Image:parsley.jpg]] | [[Image:parsley.jpg]] | ||
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Once your parsley is sorted, chop up about two tablespoons of shallot. | Once your parsley is sorted, chop up about two tablespoons of shallot. | ||
[[Image:shallots.jpg]] | [[Image:shallots.jpg]] | ||
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Dump your parsley, shallots, about two tablespoons of cider vinegar, 2 tablespoons of water, 1 teaspoon of sugar, half a teaspoon of salt, a teaspoon of freshly-ground black pepper, one teaspoon of coriander, 3/4 teaspoon of cumin, and a quarter cup of olive oil into a blender. | Dump your parsley, shallots, about two tablespoons of cider vinegar, 2 tablespoons of water, 1 teaspoon of sugar, half a teaspoon of salt, a teaspoon of freshly-ground black pepper, one teaspoon of coriander, 3/4 teaspoon of cumin, and a quarter cup of olive oil into a blender. | ||
[[Image:blender1.jpg]] | [[Image:blender1.jpg]] | ||
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Purée the mixture until it comes out smooth. Pull it off and put it in the fridge. | Purée the mixture until it comes out smooth. Pull it off and put it in the fridge. | ||
[[Image:blender2.jpg]] | [[Image:blender2.jpg]] | ||
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Next, take your white onion and quarter it lengthwise, then continue cutting lengthwise into quarter-inch widths. | Next, take your white onion and quarter it lengthwise, then continue cutting lengthwise into quarter-inch widths. | ||
[[Image:onions1.jpg]] | [[Image:onions1.jpg]] | ||
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Sauté them in olive oil until they just start to brown on the outside, then put them on a plate. | Sauté them in olive oil until they just start to brown on the outside, then put them on a plate. | ||
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[[Image:onions3.jpg]] | [[Image:onions3.jpg]] | ||
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In a bowl, mix up your cumin, coriander, salt and pepper. | In a bowl, mix up your cumin, coriander, salt and pepper. | ||
[[Image:spices.jpg]] | [[Image:spices.jpg]] | ||
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Dump the beef into your pan with a touch more oil, and sprinkle the spices over top. Cook while stirring for 2 to 2.5 minutes. | Dump the beef into your pan with a touch more oil, and sprinkle the spices over top. Cook while stirring for 2 to 2.5 minutes. | ||
[[Image:beef1.jpg]] | [[Image:beef1.jpg]] | ||
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Once the beef is ready, dump it on the plate with the onions. | Once the beef is ready, dump it on the plate with the onions. | ||
[[Image:beef2.jpg]] | [[Image:beef2.jpg]] | ||
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Toast yourself a pita. | Toast yourself a pita. | ||
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[[Image:toasty.jpg]] | [[Image:toasty.jpg]] | ||
| − | Cut it in half, pop it open, then dump your beef and onions into the pita in layers. Put the pitas on a plate with a side of the parsley sauce, and serve with a cold beverage. | + | |
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| + | Cut it in half, pop it open, then dump your beef and onions into the pita in layers. Put the pitas on a plate with a side of the parsley sauce, and serve with a cold beverage. Use the parsley sauce for spooning into the pitas, or dip them in the sauce. Your call. | ||
[[Image:dinner.jpg]] | [[Image:dinner.jpg]] | ||
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Latest revision as of 12:20, 21 June 2006
By Accipiter
Summary[edit]
Good day, food goons. Today I'm going to give a shot and see how this cooking forum works out. Today I decided to make a spiced beefy pita pocket with onions. On the side is a nice parsley sauce to be drizzled into the pitas.
System Requirements[edit]
- 1 pound of Stew Beef or Stir-Fry Beef
- White Onion
- Pita Bread
- Fresh Parsley
- Shallots
- Ground Coriander
- Ground Cumin
- Olive Oil
- Cider Vinegar
- Sugar
- Salt
- Freshly Ground Black Pepper
Preparation[edit]
First, make three loose cups of parsley leaves, getting rid of the stems. Rinse them well.
Once your parsley is sorted, chop up about two tablespoons of shallot.
Dump your parsley, shallots, about two tablespoons of cider vinegar, 2 tablespoons of water, 1 teaspoon of sugar, half a teaspoon of salt, a teaspoon of freshly-ground black pepper, one teaspoon of coriander, 3/4 teaspoon of cumin, and a quarter cup of olive oil into a blender.
Purée the mixture until it comes out smooth. Pull it off and put it in the fridge.
Next, take your white onion and quarter it lengthwise, then continue cutting lengthwise into quarter-inch widths.
Sauté them in olive oil until they just start to brown on the outside, then put them on a plate.
In a bowl, mix up your cumin, coriander, salt and pepper.
Dump the beef into your pan with a touch more oil, and sprinkle the spices over top. Cook while stirring for 2 to 2.5 minutes.
Once the beef is ready, dump it on the plate with the onions.
Toast yourself a pita.
Cut it in half, pop it open, then dump your beef and onions into the pita in layers. Put the pitas on a plate with a side of the parsley sauce, and serve with a cold beverage. Use the parsley sauce for spooning into the pitas, or dip them in the sauce. Your call.
