Anonymous August 21 2005

For sauce

3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)

2 tablespoons cider vinegar

2 tablespoons water

1 tablespoon chopped shallot

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

For beef and onion pitas

4 (6-inch) pita loaves with pockets

1/4 cup olive oil or vegetable oil

1 lb white onions, quartered lengthwise, then cut lengthwise into

1/4-inch-wide wedges

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb sliced stir-fry beef (top round) or 1/3-inch-thick top round

steaks, cut into 1/3-inch-wide strips

Make sauce: Puree all sauce ingredients in a blender until

smooth. Make beef and onion pitas: Toast pitas on rack of

a gas burner over high heat, turning with tongs, until heated through

but still pliable (pitas may puff), about 1 minute, then wrap in foil

to keep warm. (Alternatively, wrap untoasted pitas in foil and warm

in a preheated 300 F oven or toaster oven.) Heat 1

tablespoon oil in a 12-inch heavy skillet over moderately high heat

until hot but not smoking, then saute half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes.

Transfer to a large plate. Saute remaining onions in 1 tablespoon

oil in same manner and transfer to plate (reserve skillet). Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then saute half of beef, stirring, until

browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to

plate with onions, then saute remaining beef in remaining tablespoon

oil in same manner. To serve: Halve pitas and

fill with beef and onions. Serve sauce on the side. Makes 4 servings.