| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Cklive18, Pdate |
6 |
servings |
INGREDIENTS
|
|
=== FOR YOGURT SAUCE === |
| 1 |
pk |
Plain yogurt -; (12 oz) |
| 2 |
sm |
Garlic cloves; mashed to paste |
|
|
; with |
| 1/4 |
ts |
Salt |
| 3 |
tb |
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 |
sm |
Pita loaves; each split halfway |
|
|
Around edge to form a pocket |
| 2 |
sm |
Vine-ripened tomatoes; sliced |
| 2 |
sm |
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.
A Message from our Provider:
“Jesus feels your pain”