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¼ English cu­cum­ber, seeded 1 cup 2% Greek yo­gurt or sour cream 4¼ tsp gar­lic pow­der, di­vided 4 tbsp freshly squeezed lemon juice, di­vided 1 tsp ex­tra-vir­gin olive oil 1 lb lean ground beef ½ red onion, chopped 2 tsp dried oregano 2 tsp lemon zest ½ tsp each: salt and freshly ground black pep­per ½ cup chopped fresh pars­ley or mint 4 Greek-style pi­tas, lightly toasted 2 cups packed baby spinach or baby kale 16 cherry toma­toes, halved Grate the cu­cum­ber and wrap in a clean tea towel; squeeze to re­move any ex­cess liq­uid. In a small bowl, stir to­gether the cu­cum­ber, yo­gurt, 2¼ tea­spoons of the gar­lic pow­der and 1 ta­ble­spoon of the lemon juice; set aside.

Add the oil to a large non­stick skil­let set over medium-high heat; cook the beef, onion, re­main­ing gar­lic pow­der, oregano, lemon zest, salt and pep­per, break­ing up the beef with a spoon un­til no longer pink, 5 to 6 min­utes. Re­move the pan from the heat; stir in the pars­ley and the re­main­ing lemon juice.

Spread the cu­cum­ber tzatziki over each pita and add the spinach; di­vide the beef mix­ture evenly over the tzatziki. Top with the toma­toes, sea­son to taste with salt and serve warm.

GREEK BEEF PI­TAS WITH EASY TZATZIKI You can sub­sti­tute ground lamb for the ground beef. Add 1 green chili, thinly sliced, and 1/4 cup chopped pit­ted black or green olives to the skil­let along with the lamb.

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