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
8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
1/2 cup plain yogurt
1/2 teaspoon ground cumin
2 pita bread rounds, halved
Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper;
mix again. Form mixture into four 2-inch-diameter 1/2-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. Wrap
pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates.
Fill each pita half with 1 patty. Serve, passing cumin-yogurt separately.
Makes 2 servings; can be doubled.
Main Course Recipes