Spiced Beef Pitas with Onions and Parsley Sauce

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Revision as of 20:06, 20 May 2006 by Accipiter (talk | contribs)
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By Accipiter

Summary

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

Ingredients.jpg

  • 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

First, make three loose cups of parsley leaves, getting rid of the stems. Rinse them well.

Parsley.jpg

Once your parsley is sorted, chop up about two tablespoons of shallot.

Shallots.jpg

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.

Blender1.jpg

Purée the mixture until it comes out smooth. Pull it off and put it in the fridge.

Blender2.jpg

Next, take your white onion and quarter it lengthwise, then continue cutting lengthwise into quarter-inch widths.

Onions1.jpg

Sauté them in olive oil until they just start to brown on the outside, then put them on a plate.

Onions2.jpg

Onions3.jpg

In a bowl, mix up your cumin, coriander, salt and pepper.

Spices.jpg

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.

Beef1.jpg

Once the beef is ready, dump it on the plate with the onions.

Beef2.jpg

Toast yourself a pita.

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.

Dinner.jpg

Use the parsley sauce for spooning into the pitas, or dip them in the sauce. Your call.