| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2. Cook lamb, onion and garlic in a skillet over medium heat, until browned, stirring mixture to crumble meat. Drain. Stir in salt and pepper.
3. Combine tomatoes and green onions; set aside.
4. 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.

||| Save this Recipe on Delicious |||