Yield: 6 Servings
|2 pounds||Lean lamb; ground|
|2 slices||Bread; toasted, crushed|
|1 teaspoon||Allspice; pounded|
|1 teaspoon||Coriander; crushed|
|1 \N||Clove garlic; crushed|
|1 \N||Onion; grated|
|1 teaspoon||Chopped fresh savory|
|\N \N||Salt & freshly ground pepper|
|6 \N||Pita bread pockets|
|2 \N||Tomatoes; sliced thin|
|\N \N||Vinegar & oil to taste|
|1 cup||Chopped fresh parsley|
|1 cup||Plain yogurt|
From: Bob & Carole Walberg <walberg@...> Date: Thu, 11 Jul 1996 10:01:06 -500 In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about ¾". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .