Greek Beef Pita Pockets

Recipe Ingredients

1		Egg
1		Onion - finely chopped (small)
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Cinnamon
1 lb	454g / 16oz	Lean ground beef
1 tablespoon	15ml	Vegetable oil
4 tablespoons	60ml	Pita breads (small)
4		Lettuce leaves
1/2		Cucumber - thinly sliced
		Yogurt Mint Sauce
2/3 cup	157ml	Extra-thick plain yogurt
2 tablespoons	30ml	Fresh mint - chopped
1		Garlic clove - minced
1 1/2 teaspoons	7.5ml	Lemon juice

Recipe Instructions

In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties.

In large nonstick skillet, heat vegetable oil over medium heat; cook patties, in batches if necessary and turning once, for about 8 minutes or until no longer pink inside.

Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice.

Tip: If extra-thick yogurt is unavailable, prepare your own by using drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or until yogurt is reduced to about 2/3 cup.

Slice off top third of pita breads; open large piece to form pocket. Insert top piece, cut side up, into pocket to strengthen bottom. Place 2 patties in each pocket along with lettuce and cucumber. Spoon 1 tbs of sauce into each pocket; serve remaining sauce separately.

Dip crunchy carrots and broccoli into any extra sauce.

Serve with: Carrot sticks and broccoli florets, Pineapple rings.

Source:
Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.