By Channel Segment
Greek Beef Crumble Pita Pocket Recipe
Ingredients
Servings: 38 servings
- 5 lbs. Hillshire Farm® Fine Beef Crumbles, 2.50 oz.
- 1 Cup Onion - Diced
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Oregano - Dried
- 1 tsp. Paprika
- 1 tsp. Black Pepper
- 4 Cups Water
- 1/4 Cup Oil
- 4 lbs. Tomatoes - Diced
- 38 each Cucumber - Peeled & Diced
- 38 each Whole Wheat Pita Bread
- 4 Cups Plain Yogurt - Low Fat
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Salt
- 1 tsp. Sugar
Whole grain pita pocket filled with Hillshire Farm® Fine Beef Crumbles , a creamy yogurt sauce and topped with fresh diced tomatoes and cucumbers. Recipe created by: Cherry Creek School District 5
Directions
72 hrs. Before Service
- Thaw beef crumbles in cooler
24 hrs. Before Service
- Measure garlic, oregano, paprika and black pepper and thoroughly mix together. Store in a covered labeled container.
- Peel and dice cucumbers.
- Dice tomatoes then mix together with the cucumbers. Store in a covered and labeled container in the cooler.
- Dice onion and store in a covered and labeled container in the cooler.
- Whist together yogurt, lemon, salt and sugar. Store in a covered and labeled container in the cooler.
Day of service
- Heat oil in tilt skillet over medium heat.
- Saute onions for 5-7 minutes, until soft and translucent.
- Add seasoning mixture and cook for 1 minute.
- Add Beef Crumbles and stir to combine with spices.
- Add water and bring to a boil.
- Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
- Cut pita bread in half.
Assembly
- Fill each pita bread half with a #10 scoop of beef.
- Top with 2 Tbsp. of the yogurt sauce (or you can portion on the side).
- Add 2 Tbsp. of the cucumber-tomato mixture then serve.
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