Suppers: [thursday] greek beef pita pockets
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Suppers: [thursday] greek beef pita pockets
  Greek    Beef  
Last updated 6/12/2012 1:25:36 AM. Recipe ID 59631. Report a problem with this recipe.
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      Title: Suppers: [thursday] greek beef pita pockets
 Categories: Beef, Main dish, Greek
      Yield: 4 Servings
      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

MMMMM---------------------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

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Recipe ID 59631 (Apr 03, 2005)

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