Beef Pita Pocket

Ingredients

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add 1 chopped onion, cook 4 minutes until starting to brown. Add 1 lb of ground beef, breaking it up with a wooden spoon. Cook 5-6 minutes until no pink remains.

2. 2

   Drain excess fat if there's more than a thin film. Add 3 minced garlic cloves, 1.5 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon cinnamon (sounds weird, classic Middle Eastern beef flavor), 1.5 teaspoons salt, ½ teaspoon black pepper. Cook 2 minutes.

3. 3

   Add 2 tablespoons of tomato paste, ¼ cup of water, and the juice of half a lemon. Stir and cook 2 more minutes until the mixture is glossy and most liquid has reduced.

4. 4

   Make the garlic sauce: ½ cup plain Greek yogurt, 2 grated garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, ½ teaspoon salt, a small handful of chopped parsley. Whisk together.

5. 5

   Warm 4 pita pockets in a dry skillet for 20 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes. Cold pita cracks; warm pita stays pliable. Slice each in half to open the pockets.

6. 6

   Stuff each half: a smear of garlic sauce, a handful of shredded lettuce, the spiced beef, a few thin tomato slices, some sliced cucumber and red onion, a sprinkle of crumbled feta. Eat immediately — pita pockets go soggy if filled and left to sit.