Suppers: [Thursday] Greek Beef Pita Pockets

Name: Suppers: [Thursday] Greek Beef Pita Pockets
Yield: 4
Cuisine: Greek
Ingredients: eggs; onions; red wine vinegar; oregano; salt; black pepper; cinnamon; beef; vegetable oil; pita bread rounds; lettuce leaves; cucumbers; yogurt, plain; mint leaves; garlic cloves; lemon juice

Submitted by suze0314

Ingredients

EACH EGGS

SMALL ONIONS
finely chopped

TABLESPOONS RED WINE VINEGAR

TEASPOON OREGANO
dried

TEASPOON SALT

TEASPOON BLACK PEPPER

TEASPOON CINNAMON

POUND BEEF
lean ground

TABLESPOON VEGETABLE OIL

SMALL PITA BREAD ROUNDS *

EACH LETTUCE LEAVES *

EACH CUCUMBERS
thinly

Yogurt mintsauce

⅔

CUP YOGURT, PLAIN
extra-thick

TABLESPOONS MINT LEAVES
fresh, chopped

EACH GARLIC CLOVES

1 ½

TEASPOONS LEMON JUICE

Directions

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 1⅓ 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 tablespoon of sauce into each pocket; serve remaining sauce separately.

Dip crunchy carrots and broccoli into any extra sauce.