4 Serves
103 Mins
In a large bowl, combine the ground meat with finely chopped onion, garlic, and spices to create the filling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
353 mg / 4,700 mgSodium
233 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Cut the pita bread into halves or quarters and carefully stuff each pocket with the prepared meat mixture.
Brush the exterior of the stuffed pita bread with olive oil and season lightly with salt and pepper.
Heat a frying pan over medium heat and cook the stuffed pita bread for several minutes on each side until the meat is fully cooked and the bread is crispy.
25
g95
g20
g
Yemeni
