Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lean lamb, ground Salt freshly ground pepper
2 Bread slices;toasted,crushed 3 Slices bacon (?!!)
1 ts Allspice; pounded (?) 6 Pita bread pockets
1 ts Coriander; crushed 2 Tomatoes; sliced thin
1 Garlic clove; crushed Vinegar oil to taste
1 Onion; grated 1 c Chopped fresh parsley
1 ts Chopped fresh savory 1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and hold
its shape. Break into 5 sections, each as large as a navel orange, then
break each section into 6 balls. Knead and flatten slightly to a thickness
of about 3/4". Cut the bacon slices into widths equal to these balls,
keeping the slices of bacon between them. Slip a cane skewer through the
centers and roll gently with the palms to smooth the edges.

(There will be 5 or 6 skewers, depending on their length.) Cover and
refrigerate overnight. When ready to cook, set on a broiler tray or grill
and cook under moderate heat, turning every 5 minutes. (The bacon will
baste the meat.) The surface will be crusty and the inside cooked within
25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the
vinegar and oil, parsley and yogurt in separate dishes. Guests may open
pocket bread and stuff them with meat and seasonings.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New
York.

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