Moussaka Pita Sandwiches with Veggies and Hummus Dip
by Jes Mostek
|
|
|
Rating Details:
No rating information for Moussaka Pita Sandwiches with Veggies and Hummus Dip
Hide Rating Details
|
|
|
In addition to the recipe, you will also need the following for this meal:
|
|
|
1 pkg.
|
hummus
|
|
|
1 bag
|
baby carrots
|
|
|
1
|
green pepper, sliced
|
|
|
Recipe:
|
Moussaka Pita Sandwiches
by Jes Mostek
serves: 8
|
|
|
|
| |
 Note: you may need more than one package of pita bread. |
| Ingredients: |
| |
1 pkg. |
|
pita pocket bread |
| |
1 sm. |
|
eggplant, diced |
| |
1 lb. |
|
ground lamb |
| |
1 med. |
|
onion, finely chopped |
| |
1 c. |
|
beef stock |
| |
4 cloves |
|
garlic (or 1/2 tsp. pwdr. for each clove) |
| |
1 tsp. |
|
allspice |
| |
|
|
salt and pepper to taste |
| |
2 |
|
tomatoes, diced |
| |
1 |
|
cucumber, diced |
| |
1 pkg. |
|
feta cheese |
| |
|
|
plain yogurt |
| |
|
|
sprouts |
| Directions: |
| |
Brown the ground lamb with the eggplant and onion. Add the beef stock and the spiced. Cook until almost all of the liquid evaporates.
Warm the pita bread in a 200 degree oven or toaster oven for about 10 minutes.
Cut up the tomatoes and cucumber and place in separate bowls.
Assemble each sandwich by scooping about 1/4 - 1/2 c. warm lamb mixture into a pita, top with fresh tomatoes, cucumbers, feta cheese, yogurt, and sprouts.
|
|
|
