Spiced Veal Pita Pockets


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  • 1 lb (500 g) lean ground Veal
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) dried oregano
  • 1 tsp (5 mL) dried mint (optional)
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each cinnamon and pepper
  • 1/4 cup (50 mL) lemon juice
  • 4 small pita breads
  • 4 large lettuce leaves
  • 1/2 cup (125 mL) plain yogurt or sour cream
  • 1 tomato, diced
  • 1/2 cup (125 mL) diced cucumber



In a large skillet, cook veal over medium-high heat, breaking up with spoon, until no longer pink and beginning to brown; drain off any fat. Reduce heat to medium and add onion, garlic, oregano, mint (if using), salt, cinnamon and pepper, cook, stirring, for about 8 minutes or until onion is very soft. Stir in lemon juice.

Meanwhile, cut top 1/3 off of each pita and place inside bottom of pita. Line pita with lettuce leaves; spoon in half of the yogurt. Add veal filling and top with remaining yogurt, tomatoes and cucumber.

Makes 4 servings.

Nutrition Information Per Serving: 388 Calories, 30.6 g Protein, 9.1 g Fat, 45.0 g Carbohydrates