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2 tsp vegetable oil
500 g ground beef, chicken or turkey
1 large onion, chopped
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
200-mL can tomato sauce
1 green bell pepper, chopped
1/2 cup sultana raisins
1/3 cup pimento-stuffed green olives, thinly sliced
4 6-in. pitas
Heat oil in a large frying pan set over medium heat. Add ground meat, onion, garlic and seasonings. Cook, stirring often with a fork to break up meat, until it loses its pink color, about 15 minutes.
Add tomato sauce, green pepper, raisins and olives. Simmer, uncovered, stirring often, for about 5 more minutes to develop flavor and thicken. Warm pitas in the microwave or oven. Cut warm pitas in half, open and fill with sauce, about 1/4 to 1/2 cup per pita half. Serve right away with a tossed green salad.
Calories 275, Protein 14.9g, Carbohydrates 29.9g, Fat 11.3g.
Picadillo sauce is traditionally served over rice 'n' beans or rolled in tortillas. We liked it stuffed in a whole wheat pita.