Greek Beef Pita Pockets Recipe - Cooking Index
Greek Beef Pita Pockets Recipe - Cooking Index
| 1 | Egg | |
| 1 | Onion - finely chopped (small) | |
| 2 tablespoons | Red wine vinegar | |
| 1 teaspoon | Dried oregano | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Pepper | |
| 1/4 teaspoon | Cinnamon | |
| 1 lb | Lean ground beef | |
| 1 tablespoon | Vegetable oil | |
| 4 tablespoons | Pita breads (small) | |
| 4 | Lettuce leaves | |
| 1/2 | Cucumber - thinly sliced | |
| Yogurt Mint Sauce | ||
| 2/3 cup | Extra-thick plain yogurt | |
| 2 tablespoons | Fresh mint - chopped | |
| 1 | Garlic clove - minced | |
| 1 1/2 teaspoons | Lemon juice |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.