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.
Slaw:
• 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
Patties:
• 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
Sauce:
• 1 c. fat-free Greek-style yogurt
• 2 tbsp. chopped cilantro
• 2 tsp. fresh lemon juice
• 1/8 tsp. salt
• 1 garlic clove, minced
Directions
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:
Calories436Fat16 gSodium840 mg
Carbohydrates43 gSaturated fat4 gCalcium175 mg
Protein30 gCholesterol100 mgDietary fiber4 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, ½ other carb, 3 lean meat, 1½ fat.
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