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.
