Lamb pita sandwiches with hummus - bon appetit

6 servings

Ingredients

Quantity 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 Pita bread rounds

Directions

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>

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