Beef Pita Recipe

Ingredients

2 lb ground beef
1 medium onion, chopped
4 cl garlic, minced
1/2 lb fresh mushrooms, sliced
1 bay leaf
1 1/4 tsp salt
1/2 tsp chili powder
1/2 tsp cumin powder
1/4 tsp cinnamon
8 oz (1 cn) tomato sauce
1/3 cup burgundy or rose wine
1 egg
8 oz (1 pk) cream cheese,
1 softened
1 cup creamed cottage cheese
1/2 cup crumbled feta cheese
1/2 cup unsalted butter, melted *
8 oz (1/2 pk) phyllo leaves **
1/4 cup dry bread crumbs

GARNISHES

1 parlsey sprigs
12 cherry tomatos
1 fresh fruit kabobs (opt.)


Directions

Contributed to the echo by: Jean Hores Beef Pita, Greek Style

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
Greek pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook,
stirring frequently until beef loses pink color. Pour off drippings.
Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
cinnamon; cook, stirring frequently, until mushrooms are tender about
5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes,
stirring occasionally.

Remove bay leaf. Cool while preparing cheese filling. Combine egg and
cream cheese in medium bowl, beat with electric mixer until smooth.
Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking
pan with melted butter. Line pan with 1 sheet of pastry, fitting
pastry to contour of pan. (Pastry will come up over edges of pan.)
Brush pastry with butter. Layer with 3 more pastry sheets, brushing
each with butter.

Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
layer over crumbs and 1/5 of the cheese filling over meat. Place 1
pastry sheet over cheese filling, crinkling to fit inside dimensions
of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
the cheese fillings. Repeat with 3 more pastry sheets, crinkling
each, brushing with butter and topping with fillings. Turn bottom
pastry ends up over filling. Place remaining 8 pastry sheets smoothly
over top, brushing each with butter.

Using spatula, tuck top pastry sheets around inside edges of pan. With
sharp knife, score top lightly in half lengthwise and sixths
crosswise. (Do not cut through.) Bake in moderate oven (350 degrees
F.) 1 hour or until top is golden brown. Cool at least 10 minutes
before cutting along scored lines. Place a cherry tomato on each of
12 small wooden picks and insert pick in center of each serving.
Garnish with parsley. Garnish individual servings with fresh fruit
kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs,
place chunks of fresh pineapple, cantaloupe, whole strawberries or
other fruits in season on small wooden skewers.

Servings: 12


Servings: 12 servings

 

 

Beef Pita Recipe brought to you by Recipe Ideas


Categories: Beef; Bread; Breads; Meat


The History of Recipes

Transcribed cooking instructions as a concept can be found far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, ancient recipes were just simple pictorial recipes for meal preparation.

Fascinatingly, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`.

Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. He also informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida.

In the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, such as coriander, parsley, and basil. These new culinary innovations led to a surge in recipe books, many of which are now in private cookery archives.

When we get to the 1900s, cookery books are in high demand, as a result of more people being able to read, people having more spare time and having more disposable income.

The arrival of TV gave us cooking programs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on sites such as this.

[TOP]


We hope you enjoy this Beef Pita recipe.

 


Beef Pita Recipe, one of many tasty recipes brought to you by Recipes Ideas




Your traditional paper recipe book just isn`t sufficient to hold the enormous amount of wonderful recipes available in our online recipe book, of which this Beef Pita recipe is just one.

This Beef Pita recipe should hopefully prove that rustling up good meals has never been easier to do!

Inside this online cookbook you can find appetizing meals from the four corners of the earth, so soon you will be preparing exceptional food for every taste.

A good few of these recipes contain details of calorie content, which makes them acceptable for special needs and popular low carb diets.

You no longer need to throw money away on costly paper recipe books or expensive restaurant meals : now you can print out your recipe of choice and start preparing excellent food to delight your friends and family.

This Beef Pita recipe will surely have your loved ones astonished by your cooking ability.




--::|::--