Suppers: [thursday] Greek Beef Pita Pockets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Egg,
1 small: Onion, finely chopped
2 tbsp: Red wine vinegar,
1 tsp: Dried oregano,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/4 tsp: Cinnamon,
1 lbs: Lean ground beef,
1 tbsp: Vegetable oil,
4 small: Pita breads,
4: Lettuce leaves,
1/2: Cucumber, thinly sliced
YOGURT MINT-SAUCE
2/3 cup: Extra-thick plain yogurt,
2 tbsp: Fresh mint, chopped
1: Garlic clove, minced
1 1/2 tsp: Lemon juice,
Directions:
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
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp