Moroccan Pita Sandwiches

Photo: Photo: Randy Mayor; Styling: Jan Gautro

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

Yield: 4 servings (serving size: 2 pita halves)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 9.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 31.2g
  • Carbohydrate: 39.6g
  • Fiber: 2.1g
  • Cholesterol: 31mg
  • Iron: 4.9mg
  • Sodium: 633mg
  • Calcium: 99mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
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