Suppers: [Thursday] Greek Beef Pita Pockets

Yields:	4 servings
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	Preparation	30 MIN
	Cooking	4 HRS 30 MIN
	Ready In	5 HRS

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Ingredients

1	each	egg
1	small	onion	finely chopped
2	tablespoons	red wine vinegar
1	teaspoon	oregano	dried
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1/4	teaspoon	cinnamon
1	pound	beef	lean ground
1	tablespoon	vegetable oil
4	small	pita bread rounds
4	each	lettuce leaves
1/2	each	cucumber	thinly

Yogurt mintsauce
2/3	cup	yogurt, plain	extra-thick
2	tablespoons	mint	fresh, chopped
1	each	garlic clove
1 1/2	teaspoons	lemon juice

Directions

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.