Lebanese-Style Beef-Stuffed Pitas
with Sumac Yogurt Sauce & Mixed Greens Salad
- Milk
- Sesame
- Wheat
**Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Golden brown pita pockets are stuffed with spiced Lebanese-style beef, then sliced into crisp, savory triangles, perfect for dipping in a creamy garlic yogurt sauce brightened with tangy sumac. On the side, a fresh mixed greens salad with crunchy radishes and a zesty olive oil–Dijon dressing rounds out the meal.
4 tablespoon
Yogurt
()
10 ounce
Ground Beef
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
2 unit
Pitas
()
¼ ounce
Cilantro
1 tablespoon
Turkish Spice Blend
2 teaspoon
Dijon Mustard
1 teaspoon
Sumac
3 unit
Radishes
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Mince cilantro. Halve pitas; gently pull apart to create pockets. Trim and thinly slice radishes into rounds. • In a small bowl, combine yogurt, half the cilantro, half the garlic powder (you’ll use the rest later), 1 TBSP water, 1⁄2 tsp sumac, salt, and pepper (2 TBSP water and 1 tsp sumac for 4 servings). (Be sure to measure the sumac—we sent more!)
• In a medium bowl, combine beef, Turkish Spice Blend, remaining cilantro, remaining garlic powder, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. • Divide filling between pita pockets (about 1⁄4 cup per pocket) and gently press to flatten. Brush or rub both sides of pitas with a drizzle of oil. • Heat a large, preferably nonstick, pan over medium-high heat. Working in batches, add stuffed pitas to pan and cook until browned and crisp, pressing down occasionally, 1-2 minutes per side. • Transfer stuffed pitas to a baking sheet. Bake on top rack until beef is cooked through, 4-5 minutes.
• While pitas bake, in a large bowl, combine mustard, 2 tsp olive oil, 2 tsp water, 1⁄2 tsp sugar, and a pinch of salt and pepper (4 tsp olive oil, 4 tsp water, and 1 tsp sugar for 4 servings). • Add radishes and mixed greens to bowl; toss to combine.
• Divide stuffed pitas and salad between plates. Serve with sumac yogurt sauce on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
- Flavor: Many loved the Lebanese-style spices and sumac yogurt sauce, finding the dish flavorful and delicious 🍲.
- Ease of prep: Some found the cooking instructions confusing, especially regarding how to prepare the meat in the pitas.
- Suggestions: Consider cooking the meat separately before stuffing pitas to avoid sogginess and ensure it's fully cooked.
- Portions: Several mentioned the protein portion was small; some added extra vegetables like cucumbers or tomatoes.
- Texture: Crispy pita exterior was praised, but some found the bottom soggy from meat juices.
