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Greek Beef Pita Pockets

Cuisine: Greek
Type: Meat
Courses: Main Course, Sandwiches
Serves: 4 people

Recipe Ingredients

1   Egg
1   Onion - finely chopped (small)
2 tablespoons 30mlRed wine vinegar
1 teaspoon 5mlDried oregano
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlPepper
1/4 teaspoon 1.3mlCinnamon
1 lb 454g / 16ozLean ground beef
1 tablespoon 15mlVegetable oil
4 tablespoons 60mlPita breads (small)
4   Lettuce leaves
1/2   Cucumber - thinly sliced
  Yogurt Mint Sauce
2/3 cup 157mlExtra-thick plain yogurt
2 tablespoons 30mlFresh mint - chopped
1   Garlic clove - minced
1 1/2 teaspoons 7.5mlLemon 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.

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


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