Lamb Patties with Hummus and Pita

Think hamburgers, Middle Eastern style.

scant 1/4 cup bulgar wheat
18 oz. lean minced lamb
4 tsp. dried mint
4 tsp. dried oregano
1 garlic cloves, crushed
zest of 1 lemon
vegetable oil, for frying
1 1/3 cup hummus
1 1/3 cups whole-milk yogurt
1/2 tsp. ground cumin
8 pita breads
1 Little Gem or Boston lettuce, shredded
bunch fresh mint, chopped
1 red onion, thinly sliced
3-4 tomatoes, chopped

Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes in a small bowl. Sieve out the water and mix with the lamb, mint, oregano, garlic, lemon zest and seasoning. Form into small, walnut-sized patties and set on a baking tray. Chill for 20 minutes or up to 6 hours.

Fry the patties in a little oil until cooked through and golden. You may need to do this is batches so as not to crowd the patties.

Stir together the hummus, yogurt and cumin. To assemble, toast or warm the pita bread, then slice off the top. Into the cavity, dollop in some of the hummus mixture, several patties, some lettuce, mint, onion and tomatoes.

Serves 8

 

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