Mediterranean Pockets have an Old World taste that's hearty and richly seasoned. The meat filling is browned ground beef seasoned with bottled teriyaki marinade and sauce, mixed with diced tomatoes, parsley and finely diced red onion.
The delicate, slightly sweet flavor indicative of Middle Eastern cuisine, is provided by the bottled teriyaki sauce--a blend of soy sauce, wine, brown sugar and herbs.
In addition to the meat filling, the bean spread is a must for these tasty pocket sandwiches. Canned garbanzo beans, olive oil, toasted sesame seeds, garlic, cumin and bottled teriyaki sauce are mixed to a creamy consistency in a blender or food processor. This spread is also good as a chip dip.
Brush the inside of the pocket bread with olive oil, then spread on the bean mixture and finally add the meat filling.
1 1/4 pounds ground beef
1/4 cup bottled teriyaki marinade and sauce
2 medium tomatoes, diced
1/2 cup chopped parsley
1/4 cup finely diced red onion
4 to 6 (6-inch) pitas
1/4 cup olive oil, about
Prepare Bean Spread and set aside. Brown beef and drain well. Stir in teriyaki sauce and bring to boil. Remove from heat. Stir in tomatoes, parsley and onion.
To serve, cut each pita crosswise in half. Brush inside of each half lightly with olive oil. Spread 1 heaping tablespoon Bean Spread in each half, then fill with desired amount meat filling. Makes 4 to 6 servings.
1 (16-ounce) can garbanzo beans
4 teaspoons bottled teriyaki marinade and sauce
1 tablespoon olive oil
1 tablespoon sesame seeds, toasted
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
Drain beans, reserving liquid. Combine marinade, olive oil, sesame seeds, garlic powder, cumin and 2 tablespoons of bean liquid in blender. Cover and blend on low speed about 20 seconds to crush seeds. Add beans, cover and process on low speed about 30 seconds or until smooth. Stir in more liquid from beans, 1 tablespoon at a time, as needed, to spreading consistency.