A quick summer meal in a Pita Pocket.
I was watching the show the Chew this week and Daphne Oz made a burger in a pita with salad that reminded me of a similar recipe I made up years ago.
My recipe is based on what I had at home and what I tasted once at a Caravan multicultural event where I had a falafel that tasted a bit different than other falafels that I tasted.
I never had falafel mix handy so I would use ground meat instead.
I was probably in my 20's when i created this and I tend to make it the most in the summer when the tomatoes and cucumbers are in season and taste their best.
Here's my version
1 tomato chopped
1 cucumber quartered and chopped
4 mini dill pickles (I use Bick's)
2 iceberg lettuce leaves ripped into small pieces
1 tsp harissa chili paste or you could add dry chili flakes or cayenne for heat.
1 green pepper (i didn't have one this time but usually put it in)
salt and pepper to taste
Tzaziki (cucumbers, dill, lemon juice, salt and greek yoghurt)
- 1 pound of ground beef
- a couple of tbsp's of bread crumbs
- 1 egg
- salt and pepper
- 1 garlic clove
- 1 tbsp of onion powder or fresh onion
- 1 tbsp fresh or dried parsley
Mix the mini meatball mixture and roll into about 1" round balls and pan fry in olive oil until fully cooked and brown.
In a bowl combine tomatoes, cucumber, pickles, lettuce, chili paste, green pepper and salt and pepper.
Toast the Pita bread until warm or you can toast it on a grill pan just until it is hot but before it gets hard. Cut it in half.
Add about 3 or 4 mini meatballs into the pita pockets.
Add the Tzatziki and salad mixture and fill it but do not overstuff it.
That's it.. It takes a bit of prep but it's really quick to assemble.
Other options that I have used in the past instead of tzatziki were adding Hummus, sour cream, Tahini sauce with lemon juice depending on what I had in the fridge.
So you can experiment a bit to make it the way you like it.