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Middle Eastern Lamb Patty Filling Recipe
|Lean ground lamb||1⁄2 Pound|
|Ground cumin||1⁄2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1 Tablespoon|
|For salad oil|
|Arab pocket breads||2 , cut in half|
|Romaine lettuce||4 (Use Tender Inner Leaves Only)|
|Cherry tomatoes||8 , halved|
|Mild red onion||1⁄2 , thinly sliced|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
Calories 676 Calories from Fat 297
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 195.9 mg
Sodium 505.8 mg21.1%
Total Carbohydrates 60 g19.9%
Dietary Fiber 13.8 g55.2%
Sugars 15.4 g
Protein 37 g74%
Vitamin A 999% Vitamin C 251.7%
Calcium 32.9% Iron 47%
*Based on a 2000 Calorie diet
Shape into balls, using 1/2 tablespoons for each; then flatten balls into 1/2-inch-thick patties.
In a wide frying pan over medium-high heat, brown lamb patties on both sides, without crowding, until all are done to your liking.
Add oil, if needed.
Evenly fill each pocket bread half with meat patties, romaine leaves, tomato halves, and onion slices.
Pass yogurt to spoon into each sandwich.