Moroccan Pocket Sandwiches (both spicy beef and vegetarian versions)

Image 4This is the one.  Get thee to the store quick and buy up all the ingredients, because you want this on your dinner plate ASAP.

Besides the minimal prep work, this recipe is VERY easy to do.  It also looks gorgeous on your table, like you slaved away all afternoon for such a scrumptious meal.

But you didn’t.

You had time to watch your ‘stories’ or some cooking show or maybe even an episode of Doctor Who.

I remember my mom making this dish, and from the looks of the recipe card, it was made quite often.  I recall thinking that beef and raisins should not go together, never, ever….ever.  But with the cinnamon and cumin and almonds and that spicy sweetness of the chili sauce, it is oh-so-right. You will serve this dish and people will fall at your feet praising you for your culinary skills with ethnic cuisine.


Let’s take a moment and talk about the recipe card pictured in the recipe below.  Obviously, it is well worn and well loved all covered with grease and stains and whatnot. But ‘Vision Problems’? Where the heck did my mom pick up this card? A gas station?  The optometrist’s office? And what about the proportions of the writing?  The recipe is so tiny that it begs to be read with a magnifying glass and then right below, in large bold print, they taunt you with ‘VISION PROBLEMS?’ and, of course, I think I have bad eyesight now because the recipe is so infinitesimal. What is quite clear to me is that the printing company must have been in cahoots with the Visual Service Center. Money must have exchanged hands. Pocket Sandwiches=Cash cow.

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Moroccan Pocket Sandwiches

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6 servings
  • Difficulty: easy


  • 1/4 c. slivered almonds
  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1/2 c. tomato chili sauce
  • 1/2 c. raisins
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cumin
  • 2 tsp. sliced green onion
  • 1 – 1 1/2 c. shredded jack cheese
  • 2 cups shredded lettuce
  • 2-3 tomatoes, chopped


  1. Fry almonds til golden.  Brown beef; add onion and cook til limp; drain.  Mix chili sauce, water, (this was not on ingredient list, but I added about 1/4 – 1/2 cup water to the sauce to thin in out a bit.  It worked out quite nicely) raisins, spices. Salt and pepper to taste.  Cook uncovered 5 minutes or til liquid is evaporated.  Add almonds; turn into bowl and top with green onions.

  2. Cut 3 Arab pocket breads (yep, that’s what it said), in half (not lengthwise).  Spoon in hot meat mixture and top with cheese, lettuce and tomato.  Makes 6 sandwiches.

  3. Alternate non-meat version:  (which I did not make, but fully support)

  4. Stuff pocket with slices of mushrooms, sharp cheddar cheese, chopped green peppers, chopped onion, salt and pepper, and a pinch each of oregano and tarragon.  Wrap in foil and steam 20-30 minutes.

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Comments: 3

  1. Jannell February 5, 2013 at 10:47 am

    Yum! Gonna give the vegetarian version a ‘go’.

  2. Nikki@Full Bloom Health February 5, 2013 at 7:39 pm

    The sweetness is surprising and super yummy. Love the addition of the almonds, the crunch takes it to that next level of chefdom. Excellent!

  3. Susan February 15, 2013 at 4:23 pm

    Okay, I bought organic ground beef for this recipe. And here in New England pita bread got translated into “pocket thins”…definitely more like bread for kids who refuse to eat crust, not truly pita-ish. Then, I realized I had no green onions or raisins. Or tomatoes. So. I made my own tomato chili sauce by mixing crushed tomatoes with saracha and tabasco. And I chopped up some dried apricots to substitute for the raisins. Put some extra lettuce in for the tomatoes, and garnished with cucumbers. Not pretty enough to share a photo but DELICIOUS all the same. xo