Ingredients:
Extra-virgin olive oil
4 pita pockets
1 cup torn lettuce
� cup diced fresh tomato
1-1/4 pounds ground Lamb
For the seasoning mix:
� teaspoon Kosher salt
� teaspoon ground ginger
� teaspoon ground cumin
� teaspoon ground turmeric
� teaspoon ground Cinnamon
� teaspoon ground allspice
� teaspoon coarsely ground
Black pepper
� teaspoon ground cardamom
1/8 teaspoon crumbled saffron
Threads
Making seasoning mix:
In a small, dry, heavy saut� pan combine the seasoning mix ingredients and cook over medium heat, stirring, until fragrant, about 1 minute. Remove from the heat.
For the sauce:
� cup plain yogurt
2 tablespoons finely chopped
Red onion
1 tablespoon finely chopped
fresh dill
1 tablespoon finely chopped
fresh mint
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive
oil
� teaspoon freshly ground
black pepper
� teaspoon Kosher salt
In a small bowl whisk together the sauce ingredients.
Instructions:
1. In large bowl combine the lamb with the seasoning mix and 3 tablespoons cold water. Lightly mix with your hands; don�t overwork the meat. With wet hands, lightly shape the meat into four equal-sized patties, about � inch thick each. Cover and refrigerate until ready to grill.
2. Lightly brush or spray the lamb patties with the olive oil. Grill over direct medium heat until the lamb is medium done, 7 to 9 minutes, turning once halfway through grilling time. Grill the pita over direct medium heat until toasted, 30 to 60 seconds, turning once halfway through grilling time.
3. Slip the lamb patties inside the pita pockets along with a heaping spoonful of the yogurt sauce. Top with the lettuce and tomato. Serve immediately.
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