Lebanese-Style Beef-Stuffed Pitas
with Sumac Yogurt Sauce & Mixed Greens Salad
- Sesame
- Wheat
- Milk
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.
Ingredients
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Ground Beef
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Sumac
3 unit
Radishes
1 tablespoon
Turkish Spice Blend
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, ½ 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 ½ tsp; 1 tsp for 4 servings), and pepper.
Divide filling between pita pockets (about ¼ 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. TIP: If pita browns to quickly, turn heat down to medium.
Transfer stuffed pitas to a baking sheet. Bake on top rack until beef is cooked through,
4-5 minutes.6-8 minutes.
While pitas bake, in a large bowl, combine mustard, 2 tsp olive oil, 2 tsp water, ½ 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.
Customer reviews
Review summary
Updated on Dec 2025- 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.
Reviews from our home cooks
This was really delicious! I had my doubts about stuffing the pitas with raw hamburger then cooking them, but it worked just fine. The instructions were confusing. Picture #2 appeared to show the pitas (also these looked more like pastry than pitas) being filled with cooked meat. I decided to go by the written instructions and not the picture. They turned out great! They were like tasty little meat pies. Sauce was good too. Would certainly order again!
Love the salad & dressing; beef mixture with pita & sauce was so tasty I couldn't believe I'd made it myself!
These were delicious! Reminiscent of the authentic Lebanese meat pies I grew up with from Sam's Bakery in Fall River. Perfect salad to accompany with these savory pitas.
Discarded the mixed greens again; they just don't look appealing. Browned the ground beef and then added them to the pitas with accompanying sauces and radishes. Delicious!!!!
So, so yummy. Recommend a recipe that has the meat cooked separately though to allow for fat drainage, otherwise it pools up at the base of the pita and gets soggy. The yogurt sauce was a plus! Would also recommend a different dressing as honey mustard didn't feel aligned to the cuisine. We look forward to the next iteration!
These were delicious, but very soggy as the recipe wants you to finish cooking this very fatty meat in the pitas, in the oven. Next time I'll quarter the pita bread, toast in my old school two-slot toaster, and completely cook the quartered pita-shaped patties on the stove. Very little greens for this dish. There was just enough to jam into the pita, but not nearly enough to be a side dish.
I cooked the meat separately in the pan first. I heated the pitas in a clean pan, sprayed them with some oil, and then assembled the pockets. I did not like the radish and substituted them with cucumber. Added feta , chopped red onion & tomato to the pocket sandwiches. That's how Mediterranean style would be.
I did not cook the raw beef in the pita, making it separately instead because I was afraid it would be soggy. It was delicious.
This was surprisingly easy to cook and the flavors well matched. We were looking for something different and this fit perfectly. We especially liked the toasty and crunchy pita.
Loved having a Lebanese dish to choose having grown up making dishes like this with my grandma!
