Sloppy Joe Pitas Recipes

SLOPPY JOES

Steps:

• Preheat the oven to 200 degrees F.
• Heat the olive oil in a large pot over medium-high heat. Add the bell pepper, onion and a pinch of salt and cook, stirring, until softened, about 7 minutes. Add the garlic, cumin and paprika and cook for another minute. Add the turkey and sprinkle it with 1 1/2 teaspoons salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Add the tomato paste, harissa, brown sugar and tomatoes. Simmer over medium heat for 20 minutes. Stir in the preserved lemon. Taste and adjust the seasoning as desired.
• To serve, stack the pitas and wrap in in foil. Heat the oven until warm, a few minutes. Cut the tops off and fill with the turkey mixture. Top with the pickles, feta and parsley.

PITA SLOPPY JOE

Steps:

• Place ground beef, shallot and garlic in a large skillet over medium heat. Cook until beef is evenly browned.
• Drain off any grease.
• Stir the salsa, ketchup, mustard, vinegar, brown sugar and Worcestershire sauce into the beef mixture.
• Season with salt and pepper.
• Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
• Spoon the mixture into the pita shells.
• Top with lettuce if you like.

SLOPPY JOE PITAS

Steps:

• In a small saucepan bring 2 cups water to boiling. Stir in bulgur. Return to boiling; remove from heat. Cover and let stand at least 15 minutes. Drain off any remaining liquid.
• Meanwhile, in a large skillet cook onion, bell pepper, and celery over medium 7 to 8 minutes, stirring occasionally and adding additional water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add garlic; cook 1 minute or until softened.
• Stir in bulgur, barbecue sauce, and soy sauce. Reduce heat to medium-low. Cook 10 minutes.
• In a dry skillet heat pita rounds, one at a time, on both sides until warm. Cut in half crosswise and fill with bulgur mixture.

SLOPPY JOES PITA POCKETS

Steps:

• Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks.
• Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use.
• In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed).
• Return the meat to the skillet and add the soup mix and the tomato soup.
• Reduce the heat to low and simmer 5 min, stirring often.
• To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese.
• Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack.
• NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.