- 2 tablespoons olive oil
- 1 pound ground lamb
- 1/2 cup minced onion
- 1 teaspoon minced lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
- 1 cup water
- 1 (6 ounce) container plain yogurt
- 3 ounces crumbled feta cheese
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon zest
- salt and pepper to taste
- 6 pita bread rounds
- Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
- While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
- Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.
05/09/2018
recipepes.com
Mediterranean Made Rights (Loose Meat Sandwiches), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
