Serve with bowls of diced tomato, sliced romaine lettuce, and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes, and cookies.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
1/2 cup plain yogurt
1/2 teaspoon ground cumin
2 pita bread rounds, halved
Preparation
Step 1
Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch-diameter 1/2-inch-thick patties.
Step 2
Stir yogurt and cumin in medium bowl to blend. Set aside.
Step 3
Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium. Wrap pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates. Fill each pita half with 1 patty. Serve, passing cumin-yogurt separately.
