Spiced Beef And Onion Pitas With Parsley Sauce

For sauce
3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon chopped shallot
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
For beef and onion pitas
4 (6-inch) pita loaves with pockets
1/4 cup olive oil or vegetable oil
1 lb white onions, quartered lengthwise, then cut lengthwise into
1/4-inch-wide wedges
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sliced stir-fry beef (top round) or 1/3-inch-thick top round
steaks, cut into 1/3-inch-wide strips

Make sauce:
Puree all sauce ingredients in a blender until smooth.
Make beef and onion pitas:
Toast pitas on rack of a gas burner over high heat, turning with
tongs, until heated through but still pliable (pitas may puff), about
1 minute, then wrap in foil to keep warm. (Alternatively, wrap
untoasted pitas in foil and warm in a preheated 300 F oven or toaster
oven.)
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high
heat until hot but not smoking, then saute half of onions, stirring
occasionally, until browned but still crisp, 4 to 5 minutes. Transfer
to a large plate. Saute remaining onions in 1 tablespoon oil in same
manner and transfer to plate (reserve skillet).
Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef
dry and toss with spices. Heat 1 tablespoon oil in skillet over
moderately high heat, then saute half of beef, stirring, until browned
but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with
onions, then saute remaining beef in remaining tablespoon oil in same
manner.
To serve:
Halve pitas and fill with beef and onions. Serve sauce on the side.



Makes 4 servings.
Gourmet


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