Ingredients Jump to Instructions ↓


  2. 1 pack Plain yogurt -; (12 oz)

  3. 2 smalls Garlic cloves; mashed to paste

  4. ; with

  5. 1/4 teaspoon Salt

  6. 3 tablespoons Shredded fresh mint leaves; or to taste


  8. 2 pounds Ground lamb

  9. 1/2 cup Crumbled feta cheese

  10. 1/2 cup Finely-chopped pitted Kalamata olives

  11. 6 smalls Pita loaves; each split halfway

  12. Around edge to form a pocket

  13. 2 smalls Vine-ripened tomatoes; sliced

  14. 2 smalls Green bell peppers; cut into rings

  15. 1 Red onion; sliced thin

Instructions Jump to Ingredients ↑

  1. Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8708) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...

  2. -17-1999 Per serving: 482 Calories (kcal); 38g Total Fat; (72% calories from fat); 28g Protein; 6g Carbohydrate; 122mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.


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