Skip to main content

Beef Gyro Flatbread


 There is nothing more delicious to me than the combination of a fluffy pita, crunchy veggies, perfectly seasoned beef and tangy garlicky sour cream. I keep trying new variation and loving them; this one is a hit and super easy to boot!


Ingredients:

Minced garlic

1 cucumber, peeled and sliced into half moon

1 romaine heart, sliced

10 ounces ground beef

2 teaspoons Ras al hanout

2 ounces sour cream

2 Mediterranean pitas 

2 tablespoons white wine vinegar

2 tablespoons and 2 teaspoons olive oil

pepper, salt



Method:

In a large bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil; season to taste with salt and pepper. Add cucumbers and toss to coat. Set aside until ready to serve.

In a medium bowl, knead to combine ground beef, 1 teaspoon of the minced garlic, 2 teaspoons Was al hangout, 1⁄2 teaspoon salt , and a few grinds of pepper.

In a small bowl, stir to combine all of the sour cream, remaining garlic, and 1 tablespoon vinegar; season to taste with salt and pepper.

Preheat broiler with a rack in the center.

Heat 2 teaspoons oil in a medium skillet over medium-high. Add beef and smash flat with a spatula, forming a large patty. Cook, undisturbed, until outer edges are browned and crispy, about 5 minutes. Flip and continue cooking until cooked through, about 1 minute. Transfer to a cutting board.

Place pitas directly on center oven rack and toast until soft, about 1 minute per side. Add romaine to bowl with cucumbers and toss to coat. Cut beef into 1⁄2-inch strips.

Divide beef between pitas, drizzle with garlic sauce, and top with some of the salad. Serve remaining salad alongside. Enjoy!

Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of