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!
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
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!