- Meat Mallet/Pastry Roller/Kneading Tool (for tenderizing beef)
- Fry Pan (Medium to Large) (for sautéing onions, browning meat)
- Pita Bread Pointer or Pita Press (for evenly shaped pita bread)
- Cutting Board & Chef's Knife (for preparation tasks such as chopping and cutting)
- Sauce Whisk or Immersion Blender (for mixing ingredients for parsley sauce)
- Kitchen Timer or Stopwatch (for monitoring cooking times)
- Coffee Grinder (for grinding spices if needed)
- Stainless Steel Mixing Bowls (2) (for separating marinade and sauce ingredients)
- Meat Thermometer (to ensure safe internal temperature of beef)
- Strainer or Sieve with Mesh Size 1/8 inch (for straining parsley 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
4 (6-inch) pita loaves with pockets
1/4 cup olive oil or vegetable oil
1 pound 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 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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