We packed a sneaky amount of protein in this handheld dinner, using cottage cheese along with crispy savory ground beef. Tip: Make a double batch of the spread and you’ve got a dip that’s perfect for crunchy vegetables or pita chips.
Step 1
In small bowl, whisk together 1 tablespoon vinegar, sugar, and 1/8 teaspoon salt. Toss in 1/4 sliced onion and let sit until ready to use.
Step 2
In food processor, process peas, cottage cheese, and 1/8 teaspoon salt, scraping sides as necessary, until smooth. Pulse in mint until chopped.
Step 3
Heat oil in large skillet on medium-high. Add mushrooms in even layer and cook, undisturbed, until starting to brown, 4 to 5 minutes. Reduce heat to medium and sprinkle remaining onion on top; cook, undisturbed, until mushrooms are deep golden brown, 1 to 2 minute more. Stir onion and mushrooms and scatter beef on top; season with 1/2 teaspoon each salt and pepper and sumac. Cook, breaking up beef and stirring occasionally, until beef is cooked through and browned, 5 to 6 minutes more. Remove from heat and stir in remaining 1 tablespoon vinegar.
Step 4
Spread pitas with minty peas and top with beef mixture, pickled onions, and additional mint leaves.
