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Receta Spiced Lamb Burgers in Pita

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Ingredientes

  • older Ina recipe that called for ‘draining’ both the yogurt and the cucumber
  • overnight to rid them of their considerable water content. But in “Barefoot
  • Contessa Foolproof” (Clarkson Potter 2012), Ina discovered that Greek-style
  • yogurt and so-called “English” cucumbers, allowed you to skip that step. You do drain the cucumber—wringing the
  • moisture out with your hands but the thick Greek yogurt needs no draining at
  • all. Any leftover Tzatziki is a
  • wonderful addition to a cheese plate, especially one that has Feta as one of
  • its cheeses. You can even toast any pitas
  • you have left over and serve them in lieu of crackers. Here are the recipes:
  • Recipe for Bon Appetit’s Spiced Lamb Burgers in Pita Bread
  • 2
  • 1/2 pounds ground lamb, preferably shoulder
  • 1
  • medium onion, very finely chopped
  • 3/4
  • cup chopped fresh flat-leaf parsley
  • 1
  • tablespoon ground coriander
  • 3/4
  • teaspoon ground cumin
  • 1/2
  • teasoon ground cinnamon
  • 1
  • 1/2 teaspoons freshly ground black pepper
  • 1/4
  • cup olive oil, plus more for grilling
  • 8
  • thick medium pita breads with pockets
  • 1. Using a fork, mix
  • lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil
  • in a large bowl. Cover and chill at least 1 hour.
  • 2. Prepare grill for
  • medium heat and oil grate. Or heat a panini maker like I did. Working one at a time, open each pita pocket by
  • cutting along seam, halfway around perimeter. Spoon filling into pitas,
  • spreading to edges. Close, pressing on filling to seal.
  • 3. Grill pitas until
  • filling is cooked through and bread is crisp, about 5 minutes per side.
  • Do
  • ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be
  • stuffed 1 hour ahead; cover and chill.
  • Recipe for Ina Garten’s Easy Tzatziki
  • 2
  • (7-ounce) containers Greek yogurt, such as Fage Total
  • 1
  • hothouse cucumber, unpeeled
  • 2
  • tablespoons freshly squeezed lemon juice
  • 1
  • tablespoon white wine vinegar
  • 1
  • tablespoon minced fresh dill
  • 1
  • 1/2 teaspoons minced garlic (2 cloves)
  • Kosher
  • salt and freshly ground black pepper
  • Place
  • the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest
  • grating side and squeeze it with your hands to remove most (but not all) of the
  • liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice,
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