Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Salt freshly ground pepper
2 lb Lean lamb, ground 3 sl Bacon
2 sl Bread; toasted, crushed 6 Pita bread pockets
1 ts Allspice; pounded 2 Tomatoes; sliced thin
1 ts Coriander; crushed Vinegar oil to taste
1 Garlic clove; crushed 1 c Chopped fresh parsley
1 Onion; grated 1 c Plain yogurt
1 ts Chopped fresh savory

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, Avenel
Books, New York.

Typed for you by Karen Mintzias

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