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6 servings
suggest servings
| 2 | pounds | lamb | lean, ground |
| 2 | slices | bread | toasted, crushed |
| 1 | teaspoon | allspice | |
| 1 | teaspoon | coriander | crushed |
| 1 | each | garlic clove | crushed |
| 1 | each | onion | grated |
| 1 | teaspoon | savory | chopped fresh |
| 1 | x | salt and black pepper | freshly ground |
| 3 | slices | bacon | |
| 6 | each | pita bread | pockets |
| 2 | each | tomatoes | thin |
| 1 | x | vinegar | to taste |
| 1 | x | vegetable oil | to taste |
| 1 | cup | parsley leaves | chopped fresh |
| 1 | cup | yogurt, plain |
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly.
The mixture should be spicy, though not too herby, and hold its shape.
Break into 5 sections, each as large as a navel orange, then break each section into 6 balls.
Knead and flatten slightly to a thickness of about 3/4 inch.
Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them.
Slip a cane skewer through the centers and roll gently with the palms to smooth the edges.
(There will be 5 or 6 skewers, depending on their length.)
Cover and refrigerate overnight.
When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes.
(The bacon will baste the meat.)
The surface will be crusty and the inside cooked within 25 minutes.
To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes.
Guests may open pocket bread and stuff them with meat and seasonings.
| % Daily Value* | |
| Total Fat 28.0g | 42% |
| Saturated Fat 13.0g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 196mg | 8% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 6% |
| Sugars 4.0g | |
| Protein 30.0g | 60% |
| Vitamin A | 25% | Vitamin C | 35% | |
| Calcium | 11% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If you have your own dipping tools and cups, this chart will come in handy! Follow the chart to create a huge rainbow of colors....
This pie is easy to make - the ginger seems to make it special without being overpowering and it's a nice change from apple! I've used different varieties of pears and all work well. Be careful the edges of the pie crust doesn't burn!
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