Mix chopped cucumber and tomato into plain yogurt for spooning into the pita. Also offer couscous salad and marinated vegetables from the deli. Round out the meal with baklava and grapes.
Recipe information
Yield
Makes 2 servings (can be doubled)
Ingredients
10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads
Preparation
Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.
