Ingredients
1-1/2 pounds ground lamb
1 small onion, finely chopped
1 clove garlic, minced
3 tablespoons chopped fresh mint, or 2 teaspoons dried mint
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano (preferably Greek)
1 teaspoon coarse salt (kosher or sea) or more to taste
1 teaspoon freshly ground black pepper
1/2 pound goat cheese
For serving:
4 pita breads
4 rinsed romaine lettuce leaves
4 paper-thin slices red onion (optional)
1 medium-size cucumber, peeled and thinly sliced
1 medium-size ripe tomato, thinly sliced
Yogurt Cucumber Sauce:
1 medium-size cucumber
1 clove garlic, minced
1/2 teaspoon coarse salt (kosher or sea), or more to taste
1 cup plain whole-milk yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh mint, or 1 teaspoon dried mint
Freshly ground black pepper
Preparation
Yogurt Cucumber Sauce:
Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a melon baller or spoon. Coarsely grate the cucumber.
Place the garlic and salt in a mixing bowl and mash to a paste with the back of a spoon. Stir in the grated cucumber, yogurt, olive oil, and mint. Taste for seasoning, adding more salt, if necessary, and pepper to taste. The sauce should be highly seasoned.
