Instructions: In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties.

In large nonstick skillet, heat vegetable oil over medium heat; cook patties, in batches if necessary and turning once, for about 8 minutes or until no longer pink inside.

Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice.

Tip: If extra-thick yogurt is unavailable, prepare your own by using drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or until yogurt is reduced to about 2/3 cup.

Slice off top third of pita breads; open large piece to form pocket. Insert top piece, cut side up, into pocket to strengthen bottom. Place 2 patties in each pocket along with lettuce and cucumber. Spoon 1 tb of sauce into each pocket; serve remaining sauce separately.

Dip crunchy carrots and broccoli into any extra sauce.

excellent source iron.

Serve with: Carrot sticks and broccoli florets, Pineapple rings.

Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]

Jerked Pork Tenderloins

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