Israeli Inspired Pita Sandwich with Yogurt Sauce

From Christine Hansen

We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.

Yogurt Sauce (make first, to allow flavors to blend)

1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar

Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.

Pita Filling

1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin

Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.

Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.

Serve with:

pita bread (best price and quality at costco)
chopped cucumbers
fresh chopped tomatoes
sliced onions or green onions
yogurt sauce
hummus

Side of red grapes.