Sunday, September 17, 2017


Lamb &Cucumber Salad Pitas


1-For Cucumber Salad, in a medium bowl consolidate cucumber, onion, olives, a large portion of the mint leaves, jalapen~o, and oregano. Include lemon juice and 2 Tbsp. of the oil; hurl to coat.

2-In a little bowl consolidate yogurt and 1 clove garlic. Hack staying mint and blend into yogurt blend. Season with salt and pepper.

3-In an extensive bowl consolidate sheep, remaining clove of garlic, 1/2 tsp. fit salt, and 1/4 tsp. dark pepper. Warmth remaining oil in a 12-inch skillet over medium-high warmth. Utilizing a marginally adjusted 1/2-container measure, spoon meat into 4 hills in skillet, leaving space between hills. Cook 2 minutes. Press hills into thin patties utilizing the back of a wide spatula. Cook 2 to 3 minutes increasingly or until sautéed. Turn; cook 2 minutes progressively or until done (160 degrees F).

4-Serve sheep patties in flatbread finished with yogurt blend and Cucumber Salad. Makes 4 servings.


1 large cucumber, peeled, seeded, and coarsely chopped (2 cups)

1 small red onion, thinly sliced (1 cup)

1/2 cup pitted kalamata olives, halved

1/2 cup packed fresh mint leaves

1  jalapeno chile pepper, stemmed, seeded, and thinly sliced

1 1/2 teaspoons dried oregano, crushed

1/4 cup lemon juice

3 tablespoons olive oil

1/2 cup plain yogurt

2  cloves garlic, minced

1 pound ground lamb

4 soft flatbreads

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