Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Mince cilantro. Halve pitas; gently pull apart to create pockets. Trim and thinly slice radishes into rounds.

In a small bowl, combine yogurt, half the cilantro, half the garlic powder (you'll use the rest later), 1 TBSP water, ½ tsp sumac, salt, and pepper (2 TBSP water and 1 tsp sumac for 4 servings). (Be sure to measure the sumac—we sent more!)

In a medium bowl, combine beef*, Turkish Spice Blend, remaining cilantro, remaining garlic powder, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Divide filling between pita pockets (about ¼ cup per pocket) and gently press to flatten. Brush or rub both sides of pitas with a drizzle of oil.

Heat a large, preferably nonstick, pan over medium-high heat. Working in batches, add stuffed pitas to pan and cook until browned and crisp, pressing down occasionally, 1-2 minutes per side. TIP: If pita browns to quickly, turn heat down to medium.

Transfer stuffed pitas to a baking sheet. Bake on top rack until beef is cooked through, 4-5 minutes. 6-8 minutes.

While pitas bake, in a large bowl, combine mustard, 2 tsp olive oil, 2 tsp water, ½ tsp sugar, and a pinch of salt and pepper (4 tsp olive oil, 4 tsp water, and 1 tsp sugar for 4 servings).

Add radishes and mixed greens to bowl; toss to combine.

Divide stuffed pitas and salad between plates. Serve with sumac yogurt sauce on the side for dipping.