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Ingredients# 8 oz. (225g) lean minced lamb
# half a tsp. dried oregano
# half a tsp. ground cumin
# 1 clove garlic, crushed
# 2 tbsps. lemon juice
# half a small onion, finely chopped
# Cucumber and Yogurt Sauce (see Greek Recipes menu)
# 1 medium tomato, sliced
# half a small onion, thinly sliced
# 2 pitta pocket breads, slit on edges
# half a tsp. dried oregano
# half a tsp. ground cumin
# 1 clove garlic, crushed
# 2 tbsps. lemon juice
# half a small onion, finely chopped
# Cucumber and Yogurt Sauce (see Greek Recipes menu)
# 1 medium tomato, sliced
# half a small onion, thinly sliced
# 2 pitta pocket breads, slit on edges
Procedures# Lightly oil a heavy-based frying pan
# Mix together the onion and garlic and fry gently until soft
# Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly
# Divide the mixture into two and shape into patties
# Cook the patties under a pre-heated grill for about 8-10 minutes or until the meat is cooked
# Carve the patties into thin slices and serve in pitta pockets with the onion, tomato and cucumber sauce
# Mix together the onion and garlic and fry gently until soft
# Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly
# Divide the mixture into two and shape into patties
# Cook the patties under a pre-heated grill for about 8-10 minutes or until the meat is cooked
# Carve the patties into thin slices and serve in pitta pockets with the onion, tomato and cucumber sauce
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