4 pita breads (6 inches in diameter)
1/2 cup plain yogurt
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
1 teaspoon sugar
1 small cucumber, seeded and chopped (3/4 cup)
1 pound ground lamb or beef
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 small onion, chopped (1/4 cup)
2 tablespoons vegetable oil
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
Split each pita bread halfway around edge with knife; separate to form
Mix yogurt, mint and sugar in small bowl. Stir in cucumber.
Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and
onion. Shape mixture into 4 thin patties.
Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12
minutes, turning frequently, until no longer pink in center. Place cooked
patty in each pita pocket. Top with yogurt mixture, lettuce and tomato.
Omit oil. Arrange patties on microwavable rack in microwavable dish. Cover
loosely with microwavable paper towel and microwave on High 7 to 9 minutes,
rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let
stand covered 3 minutes.
Makes 4 sandwiches
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.