Lamb:
1 1/2 lbs ground lamb
1/2 cup fresh breadcrumbs made from crustless French bread
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1/4 cup chopped fresh mint
1 large egg
1 large shallot, minced
1 tbs fresh lemon juice
2 tsp ground cumin
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1/4 tsp ground allspice
2 tbs olive oil
Sauce:
1 cup finely chopped white onion
3 garlic cloves, chopped
2 cups canned diced tomatoes in juice, drained
2 tbs fresh lemon juice
1/4 tsp ground allspice
1 tbs pomegranate molasses*
6 6- to 7-inch-diameter pita rounds
1/2 cup chopped green onions
Plain whole-milk yogurt
2 tbs olive oil
For lamb:
Combine all lamb ingredients in large bowl; mix to blend thoroughly (Can be prepared 1 day ahead). Cover and refrigerate. Using moistened hands and a 1/4 size measuring cup, shape lamb mixture into about 20 oval patties measuring approximately 3 x 1.5 x .5 inches. Arrange patties on sheet of foil.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
For sauce:
Heat drippings in skillet over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
Meanwhile, heat pitas either in oven or microwave.
Oven: preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
Microwave: on a plate covered with plastic wrap.
Simmer patties in sauce until heated through, then mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
*Pomegranate Molasses is a thick syrup that can be obtained at most Middle Eastern markets and some supermarkets. It is available at Lenny’s market near Walmart in downtown Renton.
Makes 4 to 6 servings.
Wok on the Wild Side 