Moroccan Pita Sandwiches

Ingredients

• 1 large eggs 
• 1 cup yogurt fat-free greek-style
• 0.5 teaspoon fennel seeds crushed
• 1  garlic clove minced
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground ginger 
• 12 ounces ground round 
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 4 leaf lettuce leaves green
• 0.3 cup onion finely chopped
• 4 6-inch pitas halved ()
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 2 teaspoons tahini (sesame seed paste)
• 16 slices tomatoes (1/4-inch-thick)
• 2 tablespoons tomato paste 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add 4 patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Repeat procedure with remaining patties.
5. Bake at 400 for 5 minutes or until done.
6. To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 lettuce leaf, 2 tomato slices, and 1 patty.