Rating: 4 stars
34 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

Pita pockets, the dependable stuff-it bread for tumbling-ingredient sandwiches, are perfect for holding this joe made with Greece's ubiquitous lamb and trademark Mediterranean herbs.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

slow-cook:
6 hrs
total:
6 hrs 20 mins
prep:
20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook ground lamb, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

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  • In a 4- to 5-quart slow cooker combine meat mixture, beans, tomatoes, wine, bay leaf, oregano, mint, salt, thyme, and marjoram.

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove and discard bay leaf.

  • To serve, use a slotted spoon to spoon meat mixture into pita bread halves. If desired, add desired toppers.

Nutrition Facts

307 calories; fat 15g; cholesterol 41mg; saturated fat 6g; carbohydrates 30g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 4g; protein 15g; vitamin a 97.2IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.4mg; folate 52.4mcg; vitamin b12 1.3mcg; sodium 448mg; potassium 345mg; calcium 50.5mg; iron 3.1mg.
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