Savory with a hint of sweetness from raisins and cinnamon, this flavorful dish doesn't skimp on flavor. If you're sensitive to spice, seed and carefully taste your jalapeño to be sure it's within your tolerance range.

Source: Better Homes and Gardens


Recipe Summary

20 mins
6 hrs
6 hrs 20 mins
8 pockets


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray. Add ground beef; cook until brown, using a wooden spoon to break up meat as it cooks.

  • Coat a 3- or 3 1/2-quart slow cooker with cooking spray. Place the beef in cooker; stir in tomatoes, onion, sweet pepper, jalapeño pepper, raisins, garlic, bay leaf, thyme, cinnamon, cumin, nutmeg, and allspice.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours Remove and discard bay leaf. Stir in the almonds and salt.

  • Line the inside of each pita bread round half with a lettuce leaf. Spoon beef mixture into the pita bread halves; top beef mixture in each pita half with yogurt.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your ands and nails well with soap and warm water.


To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.


To warm pitta bread halves, preheat oven to 350°F. Wrap pita bread tigthly in foil; heat about 10 minutes or until heated through.

Nutrition Facts

255 calories; fat 7g; cholesterol 35mg; saturated fat 2g; carbohydrates 30g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 8g; protein 19g; vitamin a 583.1IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.4mg; folate 32.3mcg; vitamin b12 1.4mcg; sodium 457mg; potassium 460mg; calcium 90.9mg; iron 3.4mg.