Ingredients Jump to Instructions ↓

  1. 2 lb Lean lamb, ground

  2. 2 Bread slices;toasted,crushed

  3. 1 ts Allspice; pounded (?)

  4. 1 ts Coriander; crushed

  5. 1 Garlic clove; crushed

  6. 1 Onion; grated

  7. 1 ts Chopped fresh savory

  8. Salt & freshly ground pepper 3 Slices bacon (?!!)

  9. 6 Pita bread pockets

  10. 2 Tomatoes; sliced thin

  11. Vinegar & oil to taste 1 c Chopped fresh parsley

  12. 1 c Plain yogurt

  13. 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". 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

  14. 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within

  15. 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the

Instructions Jump to Ingredients ↑

  1. vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York.


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