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TO SERVE: Medium sized or large whole wheat or white pita bread rounds, cut in half to form semicircles In a large skillet, cook the ground beef, onion, garlic, and celery over medium high heat, breaking up the meat with a spoon, until the meat is brown and the onion is tender. Drain off and discard any excess fat. Stir in the carrot and raisins. Add all the remaining ingredients, stirring to combine well. Bring to a boil. Turn the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, or until the flavours are well blended. Remove the bay leaf. Serve in pita bread pockets. Makes 6 to 8 servings. Serve as a light main dish. Eat Your Vegetables.
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk