Side Pannel
Suppers: [Thursday] Greek Beef Pita Pockets
Suppers: [Thursday] Greek Beef Pita Pockets
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Main Dish, Greek
Ingredients List
- 1 Egg
- 1 sm Onion, finely chopped
- 2 tb Red wine vinegar
- 1 ts Dried oregano
- 1/2 ts Salt
- 1/2 ts Pepper
- 1/4 ts Cinnamon
- 1 lb Lean ground beef
- 1 tb Vegetable oil
- 4 sm Pita breads
- 4 Lettuce leaves
- 1/2 Cucumber, thinly sliced
Directions
YOGURT MINT-SAUCE
2/3 c Extra-thick plain yogurt
2 tb Fresh mint, chopped
1 Garlic clove, minced
1 1/2 ts 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 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
2/3 c Extra-thick plain yogurt
2 tb Fresh mint, chopped
1 Garlic clove, minced
1 1/2 ts 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 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
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