© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 2001, p81
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.