Lamb pita sandwiches with hummus - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground lamb |
| ½ | cup | Minced onion |
| ½ | cup | Minced fresh parsley |
| 3 | tablespoons | Water |
| 1 | tablespoon | Ground cinnamon |
| 1½ | teaspoon | Ground allspice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| 1 | can | (15 to 16-oz) garbanzo beans (chick-peas), rinsed, drained |
| ½ | cup | Tahini* |
| ⅓ | cup | Fresh lemon juice |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Olive oil |
| 6 | Pita bread rounds | |
Directions
LAMB SAUSAGES
HUMMUS
FOR SAUSAGES: Line baking sheet with foil. Mix all ingredients in bowl until well blended. Divide mixture into 6 mounds. Shape each into 6-inch-long sausage. Transfer to foil-lined baking sheet. Cover and chill 2 hours. (Can be made 1 day ahead. Keep refrigerated.) FOR HUMMUS: Puree first 5 ingredients in processor until smooth.
Cover and refrigerate until well chilled, at least 1 hour. (Can be prepared 1 day ahead.) Prepare barbecue (medium heat). Grill sausages until cooked through, turning occasionally, about 10 minutes.
Transfer to plate. Tent with foil to keep warm. Place pita on grill; cook until heated through, about 1 minute per side. Transfer pita to plates. Spread hummus over pita. Place sausage in center. Wrap pita bread around sausage and serve. *A sesame seed paste available at specialty foods stores and some supermarkets.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>