Friday, April 19, 2013

Grub It Up: Moroccan Pita Sandwiches

So Cam and I have a little yogurt problem. Actually, it's a big yogurt problem. We are obsessed with those brightly colored, organic, probiotic, squeezey yogurts that apparently run mom an $800 yogurt bill every month. First, she scaled back. We got four packs a week (one of each color, for which she had to go to both Target (for the pink) and Whole Foods (for the cheapest price on the blue, yellow and orange)). When it was out, it was out. Then she put her foot down. No more squeezeys. So in just the span of a week, we've developed a new yogurt problem: an obsession with Greek yogurt. Hey, at least it's been on sale for $1 each.

In any event, given that she can successfully bribe us to eat the rest of our meal with the promise of an additional yogurt, she thought a meal based around Greek yogurt itself might really do the trick. And boy did it. We loved these little moroccan pita sandwiches so much that we each had seconds. Mom served them up deconstructed for us so we could dip the "mini burger" and pita in the yogurt sauce ourselves. Delish.

BTW, the sauce is worth making on its own just to dip everything possible in it. We probably would have liked a little less garlic (although mom and dad loved it), but the tahini gave it a nice nutty taste that was right up our alley.

So here you have it, yogurt lovers: Moroccan Pita Sandwiches (slightly adapted from Cooking Light): (FYI, this has a lot of spices in it -- don't skimp. the combo makes the patties)

- 1/3 cup finely chopped onion
- 2 tbsp tomato paste
- 1/2 teaspoon salt
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds, crushed
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 12 ounces ground round
- 1 large egg
- cooking spray

- 1 cup fat-free Greek-style yogurt
- 2 tsps tahini (sesame seed paste)
- 1/2 tsp grated lemon rind
- 1 tsp fresh lemon juice
- 1/8 tsp salt
- 1 garlic glove, minced

Remaining ingredients:
- 4 (6-inch) pitas, halved
- 4 green leaf lettuce leaves
- 16 (1/4-inch-thick) tomato slices

Preheat oven to 400.

To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Bake at 400 for 5 minutes or until done.

To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 patty (squish it just a bit), 1 lettuce leaf, and 2 tomato slices. Or, if your kids lose their S when you combine food groups like we do, chop up a patty and serve it separately with the pita and sauce.

1 comment:

Cath said...

"if your kids lose their S when you combine food groups like we do"

I am laughing so hard over this. Yup!

Recipe sounds good -- keep posting them please! I am STILL obsessed with the edamame and tofu stir fry (we eat it once a week over here.)