1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.  salt

3 T. shredded fresh mint leaves, or to taste

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

 

Yield:

Calories:

Fat:

Fiber: