Mediterranean Made Rights (Loose Meat Sandwiches)
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
60
Spice
39
Sweetness
42
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil450 g
Ground Lamb1 cup
Onion (minced)1 tsp
Lemon Zest1 tsp
Oregano (dried)1 tsp
Garlic Powder1
Salt1 cup
Lemon Juice1 cup
Water170 g
Plain Yogurt (container)90 g
Crumbled Feta CheeseDirections:
1
Heat the olive oil in a large skillet over medium-high heat
2
Stir in the lamb, and cook until it begins to crumble
3
Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more
4
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
5
Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb
6
Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated
7
Continue adding the liquid 1/4 cup at a time until you have used all of it
8
This should take about 30 minutes in all
9
The meat should look moist, but not be sitting in liquid
10
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
11
Puree until smooth, then season to taste with salt and pepper
12
Set aside
13
Spoon the lamb mixture onto warmed pita bread
14
Top with the feta sauce to serve