Middle Eastern Lamb Patty Filling
|Lean ground lamb||1⁄2 Pound|
|Ground cumin||1⁄2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1 Tablespoon|
|For salad oil|
|Arab pocket breads||2 , cut in half|
|Romaine lettuce||4 (Use Tender Inner Leaves Only)|
|Cherry tomatoes||8 , halved|
|Mild red onion||1⁄2 , thinly sliced|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
Mix together lamb, cumin, onion, salt, egg, and bread crumbs.
Shape into balls, using 1/2 tablespoons for each; then flatten balls into 1/2-inch-thick patties.
In a wide frying pan over medium-high heat, brown lamb patties on both sides, without crowding, until all are done to your liking.
Add oil, if needed.
Evenly fill each pocket bread half with meat patties, romaine leaves, tomato halves, and onion slices.
Pass yogurt to spoon into each sandwich.