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Cooked ground lamb served in warm, whole
wheat pita bread with chopped tomato and green onions, and a
creamy cucumber yogurt topping.
Lamb Pockets with
Dilled Cucumber Topping
- 1 cup grated unpeeled cucumber, drained
well
- 1/4 teaspoon dried whole dillweed
- 1/4 teaspoon seasoned salt
- 1/2 cup plain yogurt
- 1 pound ground lamb
- 1/4 cup chopped onion
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups seeded, chopped tomatoes
- 1/2 cup sliced green onions
- 4 (6-inch) whole wheat pita bread rounds,
halved
- 8 lettuce leaves
- Combine first 4 ingredients in a small
bowl; stir well. Cover and chill.
- Cook lamb, onion and garlic in a skillet
over medium heat, until browned, stirring mixture to crumble
meat. Drain. Stir in salt and pepper.
- Combine tomatoes and green onions; set
aside.
- Line each pita half with a lettuce leaf;
spoon 1/4 cup meat mixture into bread pockets. Top each sandwich
with 2 tablespoons of cucumber mixture and 1/4 cup tomato mixture.
Serve immediately.
Makes 8 servings.
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