If you can't tolerate wheat - forget this one.
It's made with a wholemeal Pita Bread.
Makes 4.

4 Wholemeal Pita Breads.
8 Oz, (250 Grams) Cheapest Minced (Ground) Beef.
1 small white Onion, diced quite small.
A Fat clove Garlic, crushed.
2 Oz Tomato Paste.
3-4 Mild Green Chili Peppers, finely chopped.
4 tablespoons Creme Fraische (Or Mayo, or Cream Cheese).
1/2 Teaspoon Cumin Seeds, roasted and ground (or 1/2 teaspoon ground cumin)
A good Pinch Salt.
Shredded Lettuce, Chopped Cucumber, Sliced Radishes, Chopped Spring Onions
and sliced Bell Peppers for the salad filling.

Heat a thick based saucepan, and without Oil, put in all the mince and sear
it well. There should be enough fat in the meat that will quickly render out
to fy it. Add the cumin. Fry another minute until fragrant.
Once the meat has browned - not just turned grey - let as much liquid as
possible evaporate out before adding the Onion and the Garlic and allow them
to fy a bit more.
Toss in the chillies (To Taste) and add the Tomato Puree. Stir a minute or
two at a lower heat.
Add the pinch of salt.
Pour in a cup of water and allow this to reduce right down until the meat
mixture is almost crumbly and quite dry. That should take about twenty
minutes. Dab the mixture with Kitchen Towel to remove almost all the
rendered fats - if you want.
Finaly, add about a half teaspoon of Splenda granules. This enhances the
Tomato Flavour

Heat the pita breads and cut pockets in them.
Stuff with some of the salad ingredients.
Spoon in a quarter of the Meat Mixture.
Spoon in and smear over the meat, one quarter of the Creme Fraische or soft
cheese.
Stuff with more salad.
Garnish, if liked, with Celery Leaves or Fresh Coriander (Cilantro) leaves,
or even some Basil leaves.

To Drink:

The Juice and Zest of 4 Fresh Limes.
2 Pints Chilled Water.
6-8 Teaspoons (or 6-8 tablets) preferred sweetener.
Leave 30 minutes in the fridge, then strain into a jug.
Pour over ice in freezer-frosted Highball glasses.
(Add a shot of White Rum if you feel that way inclined)




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See Hear wrote:
: If you can't tolerate wheat - forget this one.
: It's made with a wholemeal Pita Bread.
: Makes 4.

: 4 Wholemeal Pita Breads.
: 8 Oz, (250 Grams) Cheapest Minced (Ground) Beef.
: 1 small white Onion, diced quite small.
: A Fat clove Garlic, crushed.
: 2 Oz Tomato Paste.
: 3-4 Mild Green Chili Peppers, finely chopped.
: 4 tablespoons Creme Fraische (Or Mayo, or Cream Cheese).
: 1/2 Teaspoon Cumin Seeds, roasted and ground (or 1/2 teaspoon ground cumin)
: A good Pinch Salt.
: Shredded Lettuce, Chopped Cucumber, Sliced Radishes, Chopped Spring Onions
: and sliced Bell Peppers for the salad filling.

: Heat a thick based saucepan, and without Oil, put in all the mince and sear
: it well. There should be enough fat in the meat that will quickly render out
: to fy it. Add the cumin. Fry another minute until fragrant.
: Once the meat has browned - not just turned grey - let as much liquid as
: possible evaporate out before adding the Onion and the Garlic and allow them
: to fy a bit more.
: Toss in the chillies (To Taste) and add the Tomato Puree. Stir a minute or
: two at a lower heat.
: Add the pinch of salt.
: Pour in a cup of water and allow this to reduce right down until the meat
: mixture is almost crumbly and quite dry. That should take about twenty
: minutes. Dab the mixture with Kitchen Towel to remove almost all the
: rendered fats - if you want.
: Finaly, add about a half teaspoon of Splenda granules. This enhances the
: Tomato Flavour

: Heat the pita breads and cut pockets in them.
: Stuff with some of the salad ingredients.
: Spoon in a quarter of the Meat Mixture.
: Spoon in and smear over the meat, one quarter of the Creme Fraische or soft
: cheese.
: Stuff with more salad.
: Garnish, if liked, with Celery Leaves or Fresh Coriander (Cilantro) leaves,
: or even some Basil leaves.


Thanks for this recipe. I don't know if they are available everywhere,
but I have been able to get several brands of low car pitas in New York
City. They have between 6-9 grams of carb, net of fiber per pita. I find
them wonderful for lunch sandwiches adn they do not spike me. I also use
them in place of hot dog buns adn am able to enjoy hand helf frankfurters
again. For this purpose, I slice them in half crosswise, using a half for
a frank along with the mustard, etc.

Wendy