| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Cklive18, Pdate |
6 |
Servings |
INGREDIENTS
|
|
=== FOR YOGURT SAUCE === |
| 1 |
|
Plain yogurt -, 12 oz |
| 2 |
|
Garlic cloves, mashed to |
|
|
paste |
|
|
with |
| 1/4 |
t |
Salt |
| 3 |
T |
Shredded fresh mint leaves |
|
|
or to taste |
|
|
=== FOR BURGERS === |
| 2 |
lb |
Ground lamb |
| 1/2 |
c |
Crumbled feta cheese |
| 1/2 |
c |
Finely-chopped pitted |
|
|
Kalamata olives |
| 6 |
|
Pita loaves, each split |
|
|
halfway |
|
|
Around edge to form a pocket |
| 2 |
|
Vine-ripened tomatoes |
|
|
sliced |
| 2 |
|
Green bell peppers, cut into |
|
|
rings |
| 1 |
|
Red onion, sliced thin |
INSTRUCTIONS
Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper
towel set over a bowl 30 minutes. Transfer drained yogurt to a small
bowl and stir in garlic paste and mint. Make burgers: Prepare grill.
Handling lamb as gently as possible, in a bowl combine lamb with feta
and olives and form into six 1-inch-thick patties. Season burgers
lightly with salt and pepper to taste and grill on an oiled rack set 5
to 6 inches over glowing coals 7 minutes on each side for medium-rare.
Transfer burgers to pita pockets and top with tomatoes, bell peppers
and onion. Serve burgers with yogurt sauce. This recipe yields 6
servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-8708) Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net 05-17-1999 Per serving: 482 Calories (kcal);
38g Total Fat; (72% calories from fat); 28g Protein; 6g Carbohydrate;
122mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 4
Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe
by: Sara Moulton Converted by MM_Buster v2.0n.
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