Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce offer a flavorful and satisfying meal combining juicy, spiced ground beef with tender mushrooms and melted cheese inside warm pita bread, complemented by a refreshing homemade tzatziki sauce. Perfect for a quick weeknight dinner or casual lunch, this recipe balances savory and fresh elements for a delicious Mediterranean-inspired dish.
Ingredients
Scale
For the Beef and Mushroom Filling
- 1 lb ground beef
- 8 oz mushrooms, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella or cheddar cheese
- 4 pita pockets
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt, to taste
Instructions
- Sauté Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing for 2-3 minutes until they are softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook for 5-6 minutes, breaking it apart as it cooks until it is fully browned. Drain any excess fat from the skillet if necessary.
- Add Mushrooms and Seasonings: Stir in the diced mushrooms and cook for an additional 3-4 minutes until the mushrooms are softened. Season the mixture with smoked paprika, ground cumin, salt, and black pepper to taste. Remove the skillet from heat and set the filling aside.
- Prepare Tzatziki Sauce: Grate the cucumber and drain any excess liquid thoroughly. In a bowl, combine the grated cucumber with Greek yogurt, minced garlic, lemon juice, chopped fresh dill, and a pinch of salt. Stir the ingredients until the sauce is smooth and well mixed.
- Warm Pita Pockets: Warm the pita pockets in a dry skillet over low heat or microwave them for a few seconds until they become soft and pliable.
- Assemble Pita Pockets: Open each pita pocket and fill with the beef and mushroom mixture. Sprinkle evenly with shredded cheese inside each pocket.
- Melt Cheese (Optional): To melt the cheese, place the filled pitas under a broiler for 1-2 minutes until the cheese is bubbly and melted, or warm them in a skillet over low heat until the cheese melts.
- Add Tzatziki and Serve: Drizzle or spoon the prepared tzatziki sauce inside each pita pocket. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute mozzarella with cheddar or a cheese blend based on preference.
- Grate and drain the cucumber thoroughly to avoid watery tzatziki sauce.
- Use fresh dill for the best flavor in the tzatziki; dried dill can be used if fresh is unavailable but reduce the quantity.
- Optionally add a squeeze of extra lemon juice to the tzatziki for added brightness.
- Leftover filling can be stored refrigerated for up to 3 days and reheated.
