From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam.
Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.
The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.
Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.
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- 454 grams lean ground beef
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 2 Tbsp Worcestershire sauce
- 2 Tbsp soy sauce
- 2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp Italian seasoning
- 6 pita breads, halved
- 2 medium tomatoes, diced
- 3 cups lettuce, shredded
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 2 Tbsp Worcestershire
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- dash of pepper
Ingredients
Pitas
Sauce
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- In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
- In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.