|1 small||Onion, finely chopped|
|2 tablespoons||Red wine vinegar|
|1 teaspoon||Dried oregano|
|1 pounds||Lean ground beef|
|1 tablespoon||Vegetable oil|
|4 smalls||Pita breads|
|½||Cucumber, thinly sliced|
|⅔ cup||Extra-thick plain yogurt|
|2 tablespoons||Fresh mint, chopped|
|1||Garlic clove, minced|
|1½ teaspoon||Lemon juice|
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 1-⅓ 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 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
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