Suppers: [Thursday] Greek Beef Pita Pockets

Think of these as homemade Greek burgers tucked into pita bread. The patties are seasoned with oregano, a splash of red wine vinegar, and a pinch of cinnamon that gives them that unmistakable Greek-spiced flavor you’d find at a street-side gyro stand.

The yogurt mint sauce pulls everything together. Thick yogurt, fresh mint, garlic, and lemon juice. If you can’t find extra-thick yogurt, drain regular yogurt through cheesecloth in the fridge for a few hours until it firms up. That step matters because thin yogurt turns the pita soggy.

Here’s a smart construction trick from the recipe: slice off the top third of each pita, then tuck that smaller piece back inside the pocket cut-side up. It reinforces the bottom so the patties don’t punch through.

Pro Tips

• Shape the patties thin, about half an inch. Thick patties don’t fit well in the pita and take longer to cook through.
• Cook over medium heat and only flip once. Constant flipping breaks the crust that forms on each side.
• The cinnamon is subtle but essential. It’s the ingredient that makes people say “what’s in these?" without being able to place it.
• Make extra yogurt sauce. Leftover sauce doubles as a dip for raw carrots and broccoli.

Variations

• Use ground lamb instead of beef for a more traditional Greek keftedes flavor.
• Add crumbled feta inside the pita with the patties for a salty, creamy contrast.
• Swap cucumber for pickled red onion for a tangier, punchier bite.