|Dilled yogurt sauce||1⁄2 Cup (8 tbs)|
|Ground lamb||1⁄2 Pound|
|Ground fenugreek||1⁄4 Teaspoon|
|Ground beef||1⁄2 Pound|
|Ground cumin||1⁄2 Teaspoon|
|White bread slice||2|
|Egg||1 , beaten|
|Chopped parsley/6 pita-bread rounds||2 Tablespoon|
|Dried leaf parsley||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Greek olives/Black olives||12|
Prepare Dilled Yogurt Sauce.
Combine lamb and beef in a medium bowl.
Break white-bread slices in pieces.
Place in a blender or food processor.
Process to uniform crumbs.
Add breadcrumbs, parsley, garlic, salt, pepper, fenugreek and cumin to meat mixture.
Stir egg into meat mixture.
Preheat oven to 375F (190C).
Form meat mixture into 6 logs, each about 4 inches long.
Place logs on a 15" x 10" jelly-roll pan.
Bake until browned, about 15 minutes.
Wrap bread rounds in foil.
Warm in oven as meat cooks.
Trim green onions, leaving about 1 inch of green tops.
Cut onions lengthwise in strips.
Remove bread rounds and meat from oven.
Place each meat log on top of a bread round.
Spoon Dilled Yogurt Sauce generously over meat.
Sprinkle with onion strips.
Garnish each sandwich with olives.
Fold edge of bread over meat.
Roll up to make a sandwich.
Wrap 1 end of sandwich with a paper napkin.