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Moroccan Pockets
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 038 00
MOROCCAN POCKETS
Yield 100
Portion 1 Serving
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
429 cal
66 g
24 g
9g
46 mg
587 mg
208 mg
Ingredient
Weight
Measure
Issue
YOGURT,PLAIN,LOWFAT
13-1/2 lbs
1 gal 2-1/4 qts
PARSLEY,FRESH,BUNCH,CHOPPED
6-1/3 oz
3 cup
6-2/3 oz
BEEF,GROUND,BULK,RAW,90% LEAN
12 lbs
13-1/4 lbs
1 gal 2 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
BARLEY,UNCOOKED
4-3/8 lbs
2 qts 2 cup
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
3-1/4 lbs
2 qts 2 cup
4 lbs
CHILI POWDER,DARK,GROUND
5-1/4 oz
1-1/4 cup
SALT
1-1/2 oz
2-1/3 tbsp
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
GARLIC POWDER
1/2 oz
1 tbsp
CUMIN,GROUND
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
7-1/3 lbs
3 qts 2 cup
WATER
RAISINS
3-1/4 lbs
2 qts 2 cup
BREAD,PITA,WHITE,8-INCH
10-1/2 lbs
50 each
Method
1 Combine yogurt and parsley. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Cook beef until it loses its pink color, stirring beef to break apart. Drain or skim off fat.
3 Add tomatoes, barley, onions, green peppers, chili powder, salt, oregano, garlic, cumin, pepper, and water. Stir well. Bring to a
boil; reduce heat. Cover; simmer 40 to 45 minutes or until barley is tender and most of liquid is absorbed. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
4 Stir in raisins. Simmer 5 minutes. Meat mixture is done when all moisture has been absorbed and product holds together.
5 Cut pita bread in halves to make 2 pockets. Place about 5-1/2 ounces of meat mixture in each pocket. Top with yogurt topping just
before serving. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Serving |
| Calories: | 429 cal |
| Carbohydrates: | 66 g |
| Protein: | 24 g |
| Fat: | 9g |
| Cholesterol: | 46 mg |
| Sodium: | 587 mg |
| Calcium: | 208 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YOGURT,PLAIN,LOWFAT | 13-1/2 lbs | 1 gal 2-1/4 qts | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 6-1/3 oz | 3 cup | 6-2/3 oz |
| BEEF,GROUND,BULK,RAW,90% LEAN | 12 lbs | ||
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 13-1/4 lbs | 1 gal 2 qts | |
| BARLEY,UNCOOKED | 4-3/8 lbs | 2 qts 2 cup | |
| ONIONS,FRESH,CHOPPED | 3-1/2 lbs | 2 qts 2 cup | 3-7/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 3-1/4 lbs | 2 qts 2 cup | 4 lbs |
| CHILI POWDER,DARK,GROUND | 5-1/4 oz | 1-1/4 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| OREGANO,CRUSHED | 1-1/4 oz | 1/2 cup | |
| GARLIC POWDER | 1/2 oz | 1 tbsp | |
| CUMIN,GROUND | 1/4 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| WATER | 7-1/3 lbs | 3 qts 2 cup | |
| RAISINS | 3-1/4 lbs | 2 qts 2 cup | |
| BREAD,PITA,WHITE,8-INCH | 10-1/2 lbs | 50 each |
| Method: | |
|
1 Combine yogurt and parsley. CCP: Refrigerate at 41 F. or lower for use in Step 5. 2 Cook beef until it loses its pink color, stirring beef to break apart. Drain or skim off fat. 3 Add tomatoes, barley, onions, green peppers, chili powder, salt, oregano, garlic, cumin, pepper, and water. Stir well. Bring to a boil; reduce heat. Cover; simmer 40 to 45 minutes or until barley is tender and most of liquid is absorbed. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 4 Stir in raisins. Simmer 5 minutes. Meat mixture is done when all moisture has been absorbed and product holds together. 5 Cut pita bread in halves to make 2 pockets. Place about 5-1/2 ounces of meat mixture in each pocket. Top with yogurt topping just before serving. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence