January 27, 2010 § 1 Comment


4 large 8in pita breads

Medium onion, chopped coarse (appx. ¾ cup)

4 t juice from 1 lemon

½ t table salt

¼ t ground black pepper

1 T minced fresh oregano leaves

2 med garlic cloves, minced or pressed (appx 2 t)

1 lb ground lamb

2 t vegetable oil

1 lg Tomato, sliced thin

2 cups shredded iceberg lettuce

2 oz feta cheese, crumbled (appx ½ c)

1. adjust oven rack to middle position and heat to 350. cut top ¼ off each pita bread. Tear quarters into 1 in pieces. (you should have ¾ cup pita pieces). Stack pitas and tightly wrap with foil. Process onion, lemon juice, s & p, oregano, garlic and pita pieces in food processor until smooth paste forms, appx 30 sec. transfer onion mix to large bowl; add lamb and gently mix with hands until thoroughly combined. Divide mix into 12 equal pieces and roll into balls. Gently flatten balls into round disks about ½ in thick and 2 ½ in diameter.

2. place foil wrapped pits directly on oven rack and heat 10 minutes. Meanwhile, heat oil in 12 in nonstick skillet over med-high heat until just smoking. add patties and cook until well browned and crust forms, 3-4 min. flip patties, reduce heat to med and cook until well browned and crust forms on second side, appx 5 min longer. Transfer patties to paper towel-lined plate.

3. using soupspoon, spread ¼ tzatziki sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, ½ shredded lettuce and 2T feta. Serve immediately.

Tzatziki Sauce

1 c plain whole-milk yogurt

½ med cucumber, peeled, seeded, and diced fine (appx ½ c)

3/8 tsp table salt

1 T juice from 1 lemon

1 small garlic clove, minced or pressed (appx ½ t)

1 T finely chopped fresh mint or dill

** if you can find greek yogurt, use ½ c and skip the draining step.

1. line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into line strainer, cover and refrigerate for 30 minutes.

2. meanwhile, combine cucumber, 1/8 t salt and lemon juice in colander set over boil and let stand for 30 minutes.

3. discard drained liquid from yogurt. Combine thickened yogurt, drained cuke, remaining ¼ t salt, garlic and mint in clean bowl.



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