Pocket Sandwiches

• 1 1/2 pounds ground turkey
• 1 large onion, chopped
• 1 large clove garlic, minced, or 1 teaspoon minced garlic in oil
• 2 large red or yellow peppers or one of each, chopped
• 1 tablespoon fresh oregano leaves or 1 teaspoon crushed, dried oregano
• 1 tablespoon fresh thyme leaves or 1 teaspoon crushed, dried thyme
• Freshly ground black pepper to taste
• 4 tablespoons red-wine vinegar
• 4 large whole-wheat pitas
• 2 large ripe tomatoes, sliced
• 8 scallions, sliced thin

1. Heat nonstick skillet and saute turkey, breaking it up as you stir, until meat begins to brown.
2. Add onion, garlic, peppers, oregano, thyme and pepper.
3. Cook over medium heat until onion softens.
4. Add vinegar and cook quickly to reduce liquid.
5. Adjust seasonings.
6. Toast the pitas and cut in half.
7. Either serve the meat topped with cucumbers and yogurt salad (see recipe), with tomatoes and scallions on the side, or spoon some of the meat mixture into a pita half, add a tomato slice and scallions and serve the cucumber salad on the side.

ground turkey, onion, clove garlic, red, oregano, thyme, freshly ground black pepper, redwine vinegar, pitas, tomatoes, scallions

Taken from cooking.nytimes.com/recipes/4083 (may not work)