The pita chips and meat mixture can be made days ahead for these exotic appetizers.
INGREDIENTS (for 3 servings):
- 4 (7-inch) pita breads, split into 2 thin rounds and quartered
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 pounds lean ground beef (or ground lamb or turkey)
- 1 large red onion, cut into small dice
- 1 pinch Salt and freshly ground pepper
- 1 (9 ounce) jar Major Grey Chutney
- 1 medium mango, cut into small dice
- 2 tablespoons chopped fresh cilantro
PREPARATION:
Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.