| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Container, 12-oz plain |
|
|
yogurt |
| 1 |
|
Garlic clove, minced and |
|
|
mashed to a paste with |
|
|
1/4 |
|
|
teaspoon salt |
| 3 |
T |
Shredded fresh mint leaves |
|
|
or to taste |
| 1 1/2 |
lb |
Fresh ground lamb from the |
|
|
shoulder |
| 1 |
|
Garlic clove, minced |
| 1 |
T |
Minced fresh rosemary or 1 |
|
|
teaspoon crumbled dried |
|
|
rosemary |
| 1 |
T |
Minced fresh parsley leaves |
|
|
or 1 teaspoon dried thyme |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1/3 |
c |
Coarsely chopped pitted |
|
|
kalamata olives |
| 2 |
|
Ripe medium tomatoes, seeded |
|
|
and coarsely chopped |
| 3 |
T |
Minced fresh parsley |
| 2 |
T |
Olive oil |
| 2 |
t |
Red wine vinegar |
| 1/2 |
c |
Crumbled goat cheese |
| 6 |
|
Pita, each split halfway |
|
|
around edge to form a |
|
|
pocket |
INSTRUCTIONS
1997
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.
In a bowl gently but thoroughly combine the lamb, garlic, rosemary,
parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches
over glowing coals 7 minutes on each side for medium-rare. In a bowl
combine olives, tomatoes, parsley, olive oil and red wine vinegar.
Season with salt and pepper. Transfer burgers to pita pockets and
sprinkle with goat cheese. Top with chopped salad. Serve burgers with
yogurt sauce. Yield: 4 servings Recipe by: Cooking Live Show #CL8912
Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jun 30,
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