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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