|Plain fat free yogurt||3 Tablespoon|
|Seeded shredded cucumber||2 Tablespoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Bulgur wheat/Uncooked cracked wheat||14 Cup (224 tbs), uncooked|
|Lean ground lamb||6 Ounce|
|Chopped fresh parsley||3 Tablespoon|
|Finely chopped onion||3 Tablespoon|
|Pine nuts||1 Tablespoon, chopped|
|Ground cinnamon||1 Dash|
|Ground allspice||1 Dash|
|Garlic||1 Clove (5 gm), minced|
|Cooking spray||1 Tablespoon|
|Pita round||1 , cut in half crosswise (8 Inch)|
|Curly leaf lettuce||2|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a small bowl; stir well. Cover and chill.
3. Combine boiling water, bulgur, and 1/8 tea spoon salt in a bowl; stir well. Cover and let stand 15 minutes or until liquid is absorbed. Combine bulgur, lamb, and next 8 ingredients in a bowl; stir well. Shape mixture into 10 (1 1/2 inch) balls.
4. Place meatballs on a broiler pan coated with cooking spray. Bake at 350° for 20 minutes or until done.
5. Line each pita half with a lettuce leaf; place 1/4 cup sprouts and 5 meatballs in each half. Spoon 2 tablespoons yogurt mixture over each half.