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Moroccan Pita Sandwiches

Moroccan Pita Sandwiches
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Total time 25 mins
Yield

4 servings (serving size: 2 pita halves)

Upgrade sandwich night by serving these hearty mini burgers in pita pockets. Pair with a small salad for a light, simple dinner in minutes.

Ingredients

  • Patties:
  • 1/3 cup finely chopped onion
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 12 ounces ground round
  • 1 large egg
  • Cooking spray
  • Sauce:
  • 1 cup fat-free Greek-style yogurt
  • 2 teaspoons tahini (sesame seed paste)
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • Remaining ingredients:
  • 4 (6-inch) pitas, halved
  • 4 green leaf lettuce leaves
  • 16 (1/4-inch-thick) tomato slices

Nutrition Information

  • calories 370
  • fat 9.1 g
  • satfat 3.3 g
  • monofat 3.9 g
  • polyfat 0.9 g
  • protein 31.2 g
  • carbohydrate 39.6 g
  • fiber 2.1 g
  • cholesterol 31 mg
  • iron 4.9 mg
  • sodium 633 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 400°.

    Slicing and Chopping Tomatoes
  2. To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Repeat procedure with remaining patties. Bake at 400° for 5 minutes or until done.

  3. To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 lettuce leaf, 2 tomato slices, and 1 patty.