• 1 jar Robert’s Reserve Spicy Moroccan Sauce
  • 1 pound Ground Sirloin
  • 7 ounces Pistachios, shelled and chopped
  • 1 cup Frozen Peas
  • 1 cup uncooked Long Grain Rice
  • 1 container Central Market Organics Vegetable Broth
  • 1 large onion, chopped
  • 3 – 4 sprigs Mint Leaves, chopped
  • Greek Yogurt, plain
  • Adam’s’ Reserve Dill Weed
  • 4 tablespoons Ottavio Olive Oil







Preheat oven to 375 degrees. Chop Onion and pistachio Nuts







Place in heavy skillet over medium heat with olive oil, cook until onion is translucent







Add Ground Sirloin and cook until no longer pink.







Add Robert’s Reserve Spicy Moroccan Sauce and Rice







Stir to incorporate and then add contents of Central Market Organics Vegetable Broth, reduce heat to medium, cover and cook for 20 minutes or until liquid is absorbed.









When liquid is absorbed, turn off heat, chop mint and incorporate into meat mixture.







Add peas and stir to incorporate.







Generously oil a small bowl with Olive Oil, Remove Spring Roll Wrappers from container and hold one at a time under running hot water until softened. Place in oiled bowl and spoon generous amount of meat mixture into middle.







Fold edges of wrapper around meat to form a package.







Place meat packages on foil lined baking sheet and place in hot oven, bake until lightly browned and heated through.







While meat pies are baking, mix generous amount of Dill Weed with plain Greek Yogurt.







Serve Moroccan Meat Pies with Oven Roasted Asparagus and generous helping of Yogurt Sauce.







To give credit where credit is due, I must tell you that this recipe was inspired by my friend Nina Baydoun in Lebanon from her most wonderful blog: Tabkhet el yom click on it to see the inspiration for these meat pies.


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