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2 lb lean ground lamb
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 tsp coriander, crushed
1 clove garlic, crushed
1 onion, grated
1 tsp fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices bacon
6 to 8 Middle Eastern breads
2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt
(I would probably strain the yogurt)
In a large bowl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch.
Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight.
(Note: I interpret the above instructions as resulting in the meat skewered something like so:
--O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice
To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes.
To serve, put out the pitta, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnishings to their taste.
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 tsp coriander, crushed
1 clove garlic, crushed
1 onion, grated
1 tsp fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices bacon
6 to 8 Middle Eastern breads
2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt
(I would probably strain the yogurt)
In a large bowl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch.
Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight.
(Note: I interpret the above instructions as resulting in the meat skewered something like so:
--O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice
To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes.
To serve, put out the pitta, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnishings to their taste.