| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Soul food |
Digest-243, Soul food, Beans |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless pork loin, cut into thin strips |
| 4 |
tb |
Olive oil |
| 4 |
tb |
Lemon juice |
| 1 |
tb |
Prepared mustard |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Dried oregano |
| 1 |
c |
Yogurt |
| 1 |
|
Cucumber, peeled and chopped |
| 1/2 |
ts |
Crushed garlic |
| 1/2 |
ts |
Dill weed |
| 4 |
|
Pita breads, *See note |
| 1 |
|
Red onion, chopped |
| 4 |
|
Lettuce leaves |
INSTRUCTIONS
Cut pork into thin strips. Combine olive oil, lemon juice, prepared
mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours.
Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and
refrigerate.
Remove pork from marinade. Stir-fry in non-stick pan over medium heat for
2-3 minutes.
Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with
pork. Top with cucumber mixture. Garnish with chopped red onion.
*Note: American pitas are larger. Only two, split in half, are needed.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Advertisement
From: Susan Mundy <mmundy@MINDSPRING.COM>
Date: Mon, 30 Dec 1996 00:08:36 -0500
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”