| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean lamb; ground |
| 2 |
sl |
Bread; toasted, crushed |
| 1 |
ts |
Allspice; pounded |
| 1 |
ts |
Coriander; crushed |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Onion; grated |
| 1 |
ts |
Chopped fresh savory |
|
|
Salt & freshly ground pepper |
| 3 |
sl |
Bacon |
| 6 |
|
Pita bread pockets |
| 2 |
|
Tomatoes; sliced thin |
|
|
Vinegar & oil to taste |
| 1 |
c |
Chopped fresh parsley |
| 1 |
c |
Plain yogurt |
INSTRUCTIONS
From: Bob & Carole Walberg <walberg@CWCONNECT.CA>
Date: Thu, 11 Jul 1996 10:01:06 -500
In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and hold its
shape. Break into 5 sections, each as large as a navel orange, then break
each section into 6 balls. Knead and flatten slightly to a thickness of
about 3/4". Cut the bacon slices into widths equal to these balls, keeping
the slices of bacon between them. Slip a cane skewer through the centers
and roll gently with the palms to smooth the edges. (There will be 5 or 6
skewers, depending on their length.) Cover and refrigerate overnight. When
ready to cook, set on a broiler tray or grill and cook under moderate heat,
turning every 5 minutes. (The bacon will baste the meat.) The surface will
be crusty and the inside cooked within 25 minutes. To serve: Put out the
bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt
in separate dishes. Guests may open pocket bread and stuff them with meat
and seasonings.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
York.
Typed for you by Karen Mintzias
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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