Turkish Lamb Pitas With Tomato Sauce Food

TURKISH LAMB PITAS WITH TOMATO SAUCE

Steps:

• For lamb:
• Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
• For sauce:
• Heat drippings in skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
• Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
• Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
• *A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.

PRESSURE-COOKER LAMB PITAS WITH YOGURT SAUCE

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return lamb to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SPICED LAMB IN PITA

Steps:

• Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.