almond falafel

Categories
Beans
Sandwiches
Jewish
Yield
1 Servings
MeasureIngredient
1½ pounds Lean ground lamb
1 small Eggplant (3/4 lb. diced)
Tomato -- coarsely chopped
1½ teaspoon Salt
1 cup Yogurt
¼ cup Parmesan grated cheese
1 large Onion
Clove Garlic -- minced
2 tablespoons Dry Red Wine
½ teaspoon Cinnamon
1 cup Chopped Almonds -- toasted
(8 Inch)
  Pita Breads -- halved

In Dutch oven brown lamb with onion, eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and cinnamon. Continue to cook, covered, for about 20 minutes until vegetables are tender, stirring occasionally. Stir in yogurt, almonds, and cheese. Spoon 1 cup hot lamb mixture in each ½ of pita bread. Serve immediately.

Recipe By :

From: Hobuhon@... Date: Tue, 21 May 1996 03:13:09 ~0400

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