- 1 pound [454 g] ground lamb
- 2 tablespoons [30 mL] water
- 1 tablespoon [15 mL] lemon juice
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] ground cumin
- 1 teaspoon [5 mL] oregano
- 1/2 teaspoon [2.5 mL] pepper
- 2 cloves garlic, crushed
- 1 small onion, chopped [about 1/4 cup / 60 mL]
- 2 tablespoons [30 mL] vegetable oil
- 4 [6-inch / 15-cm each] pita breads
- 2 cups [500 mL] shredded lettuce
- 1/2 cup [125 mL] plain yogurt or sour cream
- 1 tablespoon [15 mL] freshly snipped mint
or
2 teaspoons [10 mL] dried mint leaves
- 1 teaspoon [5 g] sugar
- 1 small cucumber, peeled and chopped [about 3/4 cup / 190 mL]
- 1 medium tomato, chopped
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- Mix together ground lamb, water, lemon juice, salt, ground cumin, oregano, pepper, crushed garlic and chopped onion.
- Shape mixture into 4 thin patties.
- Heat vegetable oil into a large enough frying pan.
- Cook ground lamb patties in hot oil over medium heat, turning frequently until done, for 10 to 12 minutes.
- Split each pita bread half way around with a knife; separate to form pocket or, if preferred, just fold pita bread taco form to hold filling.
- Place patties in breads; evenly top with shredded lettuce.
- Into a bowl, mix together plain yogurt, freshly snipped or dried mint and sugar.
- Stir in chopped cucumber.
- Evenly spoon onto lettuce, then top with chopped tomato.
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