Suppers: [thursday] greek beef pita pockets

4 Servings

Ingredients

Quantity Ingredient
1 Egg
1 small Onion, finely chopped
2 tablespoons Red wine vinegar
1 teaspoon Dried oregano
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Cinnamon
1 pounds Lean ground beef
1 tablespoon Vegetable oil
4 smalls Pita breads
4 Lettuce leaves
½ Cucumber, thinly sliced
⅔ cup Extra-thick plain yogurt
2 tablespoons Fresh mint, chopped
1 Garlic clove, minced
1½ teaspoon Lemon juice

Directions

YOGURT MINT-SAUCE

In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight ½-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 1-⅓ 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 ⅔ 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 tb of sauce into each pocket; serve remaining sauce separately.

Dip crunchy carrots and broccoli into any extra sauce.

Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g carbohydrate excellent source iron.

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

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

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