Recipe: Greek Beef Pita Pockets with Yogurt Mint-Sauce

GREEK BEEF PITA POCKETS

1 egg
1 small onion, finely chopped
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1 lb lean ground beef
1 tbsp vegetable oil
FOR SERVING:
4 small pita breads
4 lettuce leaves
1/2 cucumber, thinly sliced
Yogurt Mint-Sauce (recipe follows)
Carrot sticks, broccoli florets and pineapple rings (optional)

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.

TO SERVE:
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 tablespoons of Yogurt-Mint Sauce into each pocket. Serve remaining sauce separately. If desired, serve with carrot sticks, broccoli florets and pineapple rings. Dip crunchy carrots and broccoli into any extra Yogurt-Mint Sauce.

YOGURT MINT-SAUCE

2/3 cup extra-thick plain yogurt (or Greek yogurt)*
2 tbsp fresh mint, chopped
1 garlic clove, minced
1 1/2 tsp lemon juice

Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice.

*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.

Makes 4 servings
Adapted from source: Canadian Living magazine, November, 1995