Lebanese-Style Turkey-Stuffed Pitas

• 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 pitas to pan and cook until browned and crisp, pressing down occasionally, 1-2 minutes per side. • Transfer 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, ½ tsp sugar, and a pinch of salt and pepper (4 tsp olive oil, 4 tsp water, 2 tsp mustard, and 1 tsp sugar for 4 servings). • Add radishes and mixed greens to bowl; toss to combine.