Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Ground lamb |
| ½ cup | Minced onion |
| ½ cup | Minced fresh parsley |
| 3 tablespoons | Water |
| 1 tablespoon | Ground cinnamon |
| 1½ teaspoon | Ground allspice |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground pepper |
| 1 can | (15 to 16-oz) garbanzo beans (chick-peas), rinsed, drained |
| ½ cup | Tahini* |
| ⅓ cup | Fresh lemon juice |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Olive oil |
| 6 \N | Pita bread rounds |
LAMB SAUSAGES
HUMMUS
FOR SAUSAGES: Line baking sheet with foil. Mix all ingredients in bowl until well blended. Divide mixture into 6 mounds. Shape each into 6-inch-long sausage. Transfer to foil-lined baking sheet. Cover and chill 2 hours. (Can be made 1 day ahead. Keep refrigerated.) FOR HUMMUS: Puree first 5 ingredients in processor until smooth.
Cover and refrigerate until well chilled, at least 1 hour. (Can be prepared 1 day ahead.) Prepare barbecue (medium heat). Grill sausages until cooked through, turning occasionally, about 10 minutes.
Transfer to plate. Tent with foil to keep warm. Place pita on grill; cook until heated through, about 1 minute per side. Transfer pita to plates. Spread hummus over pita. Place sausage in center. Wrap pita bread around sausage and serve. *A sesame seed paste available at specialty foods stores and some supermarkets.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>