| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Lean ground beef |
| 1/4 |
c |
Oregano |
| 1 |
tb |
Garlic powder |
| 1 |
ts |
Thyme |
| 1 1/4 |
lb |
Ground lamb; lean |
| 1 1/2 |
tb |
Onion powder |
| 1 |
tb |
Fresh ground pepper; or to taste |
| 1 |
ts |
Salt |
| 1 |
c |
Plain yogurt |
| 1/4 |
c |
Onion; finely chopped |
| 1/4 |
c |
Cucumber; finely chopped |
| 2 |
ts |
Olive oil |
|
|
Garlic powder; to taste |
|
|
Salt; to taste |
|
|
White pepper; to taste |
| 8 |
|
Rounds pita bread; halved |
| 1/2 |
|
Onion; thinly sliced |
| 2 |
|
Tomatoes; chopped |
INSTRUCTIONS
YOUGART SAUCE
FOR ASSEMBLY
Preheat broiler or light charcoal. Combine pattie ingrediants lightly but
thoroughly in a large bowl. Shape into 16 patties. Broil or grill, turning
once, until done. Make the sauce:
Combine yougart, onion, cucumber, and oil in a bowl. Add garlic powder,
salt, and peper to taste.
To assemble:
Place 1 meat pattie in each pita half, and top with yougart sauce, onion
and tomato.
NOTES : You may wish to cut down on the oregano if you find it makes the
bugers to bitter.
Recipe by: Unicorn Village
Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 5, 1998
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