| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Plain nonfat yogurt |
| 1/2 | md | Onion; chopped |
| 1/2 | Cucumber; peeled, seeded, diced | |
| 1 | tb | Minced garlic |
| 2 | ts | Fresh lemon juice |
| 1 | lb | Ground lamb |
| 2/3 | c | Fresh white breadcrumbs |
| 1/2 | md | Onion; chopped |
| 2 | tb | Chopped fresh parsley |
| 4 | ts | Minced garlic |
| 1 1/4 | ts | Dried oregano |
| 4 | Pita bread rounds; top 1/4 trimmed from each, (tops reserved) | |
| 4 | Lettuce leaves | |
| 4 | Servings |
INSTRUCTIONS
Called tzatziki in Greece, this yogurt sauce can also be used on a baked potato as a nonfat alternative to sour cream. To prevent the pita bread in this recipe from getting soggy, place the trimmed portion of the bread down into the pocket to act as a sponge for the lamb drippings and yogurt. Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper. Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties. Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side. Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately. Bon Appétit April 1995 Scott Snyder: Portland, Oregon Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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