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Pita Pockets

Servings 4

Ingredients

  • 4 pita breads
  • 1/2 cup plain yogurt
  • 1 tablespoons fresh mint leaves, chopped
  • 1 teaspoon sugar
  • 1 small cucumber, diced
  • 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
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon pepper
  • 1 small onion, diced - about 1/4 cup
  • 2 tablespoons canola oil
  • 2 cups shredded lettuce
  • 1 medium tomato, diced

Instructions

  1. Cut the top of each pita and open so you have a pocket.  Mix yogurt, mint and sugar in a small bowl.  Add cucumber, set aside.  Mix meat, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.  Shape mixture into four thin patties.  Heat oil in a 10-inch skillet over medium heat.  Cook patties in oil 10 - 12 minutes, until no longer pink in the center.  Place cooked patty in each pita.  Top with yogurt mixture, lettuce and tomato.