Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg
1 sm Onion, finely chopped
2 tb Red wine vinegar
1 ts Dried oregano
1/2 ts Salt
1/2 ts Pepper
1/4 ts Cinnamon
1 lb Lean ground beef
1 tb Vegetable oil
4 sm Pita breads
4 Lettuce leaves
1/2 Cucumber, thinly sliced

---------------------YOGURT MINT-SAUCE--------------------------
2/3 c Extra-thick plain yogurt
2 tb Fresh mint, chopped
1 Garlic clove, minced
1 1/2 ts Lemon juice

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

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