Spiced Beef Pita Sandwiches with Moroccan Carrot Slaw

Serves 4

Cumin-, coriander- and cinnamon-scented beef patties, combined with a creamy yogurt dressing and vibrant carrot slaw, make for a memorable pita sandwich. From Meredith Deeds.


• 2 tsp. honey

• 2 tsp. fresh lemon juice

• 1/4 tsp. cumin

• 1/8 tsp. cayenne pepper

• 1/8 tsp. salt

• 1 tbsp. olive oil

• 4 medium carrots, peeled and shredded

• 2 tbsp. chopped cilantro


• 1/4 c. finely chopped onion

• 1/2 tsp. salt

• 1/2 tsp. ground coriander

• 1/2 tsp. ground cumin

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground black pepper

• 1/8 tsp. ground ginger

• 12 oz. lean (90 percent) ground beef

• 1 large egg

• 1 tbsp. olive oil

• 4 (6-inch) pitas, halved

• 4 green leaf lettuce leaves


• 1 c. fat-free Greek-style yogurt

• 2 tbsp. chopped cilantro

• 2 tsp. fresh lemon juice

• 1/8 tsp. salt

• 1 garlic clove, minced


To prepare the slaw: In a medium-sized bowl, whisk together honey, lemon juice, cumin, cayenne and salt. Whisk in olive oil. Toss carrots and cilantro with dressing. Set aside.

To prepare patties: Combine onion, salt, coriander, cumin, cinnamon, pepper and ginger in a medium bowl. Add the beef and egg and use your hands to gently mix. Divide into 8 equal portions; shape each into a 1/4 -inch-thick patty.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan; cook 4 minutes a side or until cooked to desired doneness. Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties.

To prepare sauce: Combine yogurt, cilantro, lemon juice, salt and garlic. Spoon some sauce into each pita half; top with lettuce, a large spoonful of slaw, and 1 patty. Serve any extra sauce on the side.

Nutrition information per serving:

Calories 436 Fat 16 g Sodium 840 mg

Carbohydrates 43 g Saturated fat 4 g Calcium 175 mg

Protein 30 g Cholesterol 100 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, ½ other carb, 3 lean meat, 1½ fat.