1 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped green pepper
1 tsp. minced garlic
1 (16 oz.) can tomatoes with juice
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
1 c. barley
1 3/4 c. water
1/4 tsp. salt, if desired
4 pitas, cut in half

Brown beef in skillet, draining off fat. Add onion, pepper, garlic and cook until onions are softened. Transfer mixture to saucepan and add tomatoes, chili powder, cumin, oregano, barley and water. Bring to boil, reduce heat, cover and simmer for about 30 minutes. Most of the liquid should cook away. Spoon into pita pockets while still hot. May top with sour cream, if desired.