Lamb Pitas

There's this great lunch stop in Toronto called Pita Break, and because there was no ACN this year, I won't be making my annual pilgrimage. Nevertheless, it's that time of year and apparently that mental yearning showed up this week. It's really too bad that I have no idea how to make crispy spicy baby octopus, though, because that's the other dish I'm really missing about now.

Photo Credit: Michael Curry

Lamb Burgers in Pita with Yogurt Sauce
adapted from a recipe in Bon Appetit (April 1995)

2 cups plain nonfat yogurt
1/4 medium red onion, grated
1 tablespoon minced garlic
2 teaspoons fresh lemon juice

1 pound ground lamb
2/3 cup fresh white breadcrumbs
1/4 medium red onion, grated
2 tablespoons chopped fresh parsley
4 teaspoons minced garlic
1 1/4 teaspoons dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin

1 TBSP olive oil
4 pita bread rounds, top 1/4 trimmed from each (tops reserved)
diced tomatoes
assorted greens

Mix first 4 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.

Mix lamb and next 7 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into 8 evenly-sized patties. Heat 1 TBSP olive oil in skillet and pan-fry patties, about 4 minutes per side.

Open pita bread rounds; line bottoms with trimmed tops, if desired. Place greens, tomatoes, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.

Notes: The lamb burgers could still use a bit more spice, I think, so I plan on bumping the cinnamon and cumin up to a full teaspoon the next time I make this. Also, I'd intended to add some feta cheese as one of the fillings and completely forgot to do so. Evenso, very yummy, if not quite as versatile as the choices at Pita Break.

Posted by Jennifer at September 30, 2005 6:15 PM | TrackBack