INGREDIENTS

INSTRUCTIONS

Combine ground lamb, water, onion, parsley, oregano, garlic, pepper, salt,
cumin and fenugreek and mix thoroughly. Shape into loaf and wrap tightly in
plastic film to compress the mixture. Refrigerate for 2 hours.
To cook in the oven:
Preheat oven to 350F. Unwrap meat mixture and place on a cookie sheet or
shallow baking dish and bake 1 to 1 1/2 hours. Remove from oven, drain
excess fat and let stand 15 minutes before carving. Use a very sharp knife
and cut in thin slices.
To cook on a rotisserie:
Push the metal skewer through the center of the meat (lengthwise) and place
attachment in oven according to its directions. Cook at 350F, carving the
cooked and crispy outside slices as needed.
To cook on the grill:
Place the meat on a hot grill. Turn and continue to cook until brown on all
sides. Slice thin srips from the browned loaf as it cooks, exposing
unbrowned surface to be browned as you carve thin slices from the other
side. Continue turning the loaf, browning the surface exposed to the fire
while you carve from the side facing away from the coals. When the loaf is
too small to carve on the grill, brown on all sides and cut into slices.
To assemble:
Cut the round pita breads in half. Fill each pocket with slices of meat,
thin onion rings and tomato. In a mixing bowl, combine garlic, mustard and
red wine vinegar and blend until smooth. Slowly add the olive oil, beating
until it is all incorporated and the mixture is smooth. Stir the yogurt
until creamy and add it to the other mixture. Pour a little of this
dressing
over the contents of the pita pockets and serve.
Posted to EAT-L Digest 17 Dec 96
Recipe by: Homemade Good News
From:    Sean Coate <swcoate@PEGANET.COM>
Date:    Wed, 18 Dec 1996 13:36:40 -0500

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