These flavor-packed pita sandwiches remind Geoffrey of his family's summer picnics as a kid.
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Greek Pita Sandwiches
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 55 min
Active: 40 min
Yield: 5 sandwiches
Ingredients
Whipped Feta:
2 cloves garlic
One 7-ounce block fet
Two 5.3-ounce containers full-fat Greek yogurt
2 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon fresh lemon juice, or more as needed
1 1/2 teaspoons sumac
1/4 teaspoon kosher salt, or more as needed
Freshly cracked black pepper
Ground Beef:
1 1/2 pounds 80/20 ground beef
1/2 cup grated white onion
3 tablespoons minced fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon kosher salt, or more as needed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly cracked black pepper, or more as needed
2 to 3 tablespoons extra-virgin olive oil
Salad:
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
1 small English cucumber, small dice
1 small head romaine, small dice
1/2 small red onion, small dice
1/4 cup minced fresh basil
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Sandwiches:
5 pitas, warmed
1 tablespoon olive oil
2 teaspoons za'atar
Directions
For the whipped feta: Add the garlic, feta, Greek yogurt, olive oil, lemon juice, sumac, salt and pepper to a food processor. Blend until smooth. Taste and add more salt, pepper or lemon juice as needed. Chill until ready to use.
For the ground beef: Add the beef, onion, parsley, garlic powder, cumin, salt, cinnamon and pepper to a large mixing bowl. Mix to combine, ideally with your hands, to fully distribute each ingredient.
In a large cast-iron or heavy-bottomed stainless steel pan, heat the olive oil over medium heat until hot and shimmering. Add the meat mixture and sear, stirring occasionally, until the beef is just cooked through, 7 to 9 minutes. Taste for seasoning and add more as needed. Set aside.
For the salad: In a mason jar, add the olive oil, vinegar, honey, mustard, salt and pepper. Shake to emulsify. Add the cucumber, romaine, onion and herbs to a large bowl and toss with the vinaigrette. Taste for seasoning and add more as needed.
For the sandwiches: Preheat the oven to 250 degrees F.
Brush the pitas with the oil and sprinkle with the za'atar. Wrap the pitas in aluminum foil and warm in the oven until warm, about 10 minutes.
Split the warmed pitas and fill first with the sauce, then the ground beef, then the salad. (Rewarm the ground beef before assembling if needed.)
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Geoffrey Zakarian's Greek Pita Sandwiches | The Kitchen | Food Network
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