from Merriam Webster, definition, Picadillo: "a spicy Latin-American hash or stew of meat and vegetables often with raisins and olives that is commonly used as a filling (as for tacos) or served with rice and beans" Here is a very tasty version featuring our Roasted Cumin
1 Tablespoon olive oil
1 pound ground turkey
1/2 teaspoons The Epicentre Roasted Cumin
2 medium-size sliced onions
1 medium-sized chopped green bell pepper
1 teaspoon fresh minced garlic
3/4 cup water
1/4 cup tomato paste
1/3 cup golden raisins
1/4 cup small pimiento filled green olives
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pita pockets
In a large skillet over high heat, heat 1/2 Tablespoon of oil. Add the turkey and cumin. Cook for 5 minutes breaking up meat while cooking until meat is no longer pink.
Remove with a slotted spoon to a bowl. Add the remaining 1/2-Tablespoon of oil and the onions to the skillet. Cook for 4 minutes until the onions are softened.
Add the bell pepper and garlic. Cook for 3 minutes until tender crisp.
Return the turkey to the skillet. Add the water, tomato paste, raisins, olives, salt, and pepper. turn heat up until boiling then reduce heat to medium-low and simmer uncovered for 8 minutes or until slightly thickened.Spoon about 1/2 cup of the turkey picadillo into pita. Serve and enjoy.