| 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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