© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 2001, p81
Servings: 2
Serve with bowls of diced tomato, sliced romaine lettuce and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes and cookies.
8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
¼ teaspoon ground cinnamon
¼ cup plain yogurt
½ teaspoon ground cumin
2 pita bread rounds, halved
Gently mix first five ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch diameter ½-inch-thick patties.
Stir yogurt and cumin in medium bowl to blend. Set aside.
Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium. Unwrap pitas; transfer to 2 plates. Fill each with 1 patty. Serve, passing cumin-yogurt separately.