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This quick meal won’t leave you feeling like you spent your whole day preparing it. The pickled onions really elevate it to restaurant quality!
2 tablespoons oil, such as Gefen Canola Oil
1 small onion, chopped
1 pound ground beef
1 teaspoon Gefen Garlic Powder
1/4 teaspoon dried parsley
1/8 teaspoon cumin
1/4 teaspoon Pereg Allspice
1/4 teaspoon pepper
1 teaspoon salt
6 pitas, cut in half
1/4 cup Gefen Vinegar
1 tablespoon sugar
1 teaspoon salt
1 large red onion, sliced into thin rounds
Preheat oven to 400 degrees Fahrenheit.
In a medium frying pan, heat oil over medium flame. Add onions and sauté about 10 minutes, until translucent. Cool slightly.
In a bowl, mix spices and meat. Add sautéed onions and mix.
Fill each pita half with meat mixture. Cut each half in half again so that they are in quarters. Brush all sides with olive oil and place on a cookie sheet.
Bake uncovered for 20 minutes, flipping halfway through. Serve with pickled red onions.
Place sliced onion in a bowl.
Combine vinegar, sugar and salt in a small pot. Bring to a slight boil.
Remove from flame and pour over onion Allow to sit at least one hour at room temperature before serving; 24 hours is best.
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Can this be made in advance?
Hi Jana,
This should be fine in the fridge for a few days, but you can stick to 1-2 days to be safe.
-Chana Tzirel from Kosher.com