Cheesy Beef Mushroom Pitas Tzatziki (Print Version)
# Ingredients:
→ Beef and Mushroom Filling
01 -
450 g ground beef
02 -
225 g mushrooms, diced
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon ground cumin
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
→ Assembly
10 -
4 pita pockets
11 -
120 g shredded mozzarella or cheddar cheese
→ Tzatziki Sauce
12 -
240 g Greek yogurt
13 -
0.5 cucumber, grated and drained
14 -
1 clove garlic, minced
15 -
1 tablespoon lemon juice
16 -
1 tablespoon fresh dill, chopped
17 -
Salt, to taste
# Instructions:
01 -
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until aromatic and softened, approximately 2–3 minutes.
02 -
Add ground beef to the skillet; cook until evenly browned, breaking up with a spoon, about 5–6 minutes. Drain excess fat if present.
03 -
Incorporate diced mushrooms, cooking until softened and moisture has evaporated, approximately 3–4 minutes.
04 -
Add smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly and remove from heat. Set aside.
05 -
Place grated cucumber in a clean kitchen towel and squeeze out excess liquid. Combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, and a pinch of salt in a bowl. Stir until smooth.
06 -
Gently heat pita pockets in a dry skillet or microwave until soft and pliable.
07 -
Fill each pita pocket with the beef and mushroom mixture, then top with shredded cheese.
08 -
Place filled pita pockets under a broiler for 1–2 minutes or in a skillet on low heat until cheese is melted.
09 -
Spoon or drizzle tzatziki sauce into the pita pockets and serve immediately.
# Notes:
01 -
Excess liquid from cucumber ensures the tzatziki sauce stays creamy and not watery.
02 -
Broiling helps evenly melt the cheese without drying out the pita.