Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Dice the cucumber and tomatoes, and finely chop the red onion. Chop the parsley; set aside 10 g for the meat and 5 g for the salad.
Mix the yogurt dip
Halve the lemon and squeeze out approximately 30 ml of juice. Mix the yogurt with 15 ml of lemon juice, half of the crushed garlic clove, and 0.5 g of salt. Set the remaining juice aside for the salad.
Shape the patties
Mix the ground lamb with the cumin, coriander, sweet paprika, black pepper, 2 g of salt, 10 g of parsley, and the other half of the crushed garlic clove. Divide into 6 equal portions and shape into patties approximately 1.5 cm thick.
Sear the lamb patties
Heat the olive oil in a pan over medium-high heat. Cook the patties for 3 to 4 minutes per side, until browned on the surface and the centers reach at least 71 °C. If they start to stick, reduce the heat to medium.
Finish the salad and serve
Mix the cucumber, tomatoes, and onion with the remaining 5 g of parsley, the remaining 15 ml of lemon juice, and 0.5 g of salt. Briefly warm the pita breads in a dry pan, about 30 seconds per side. Fill them with the salad and lamb patties; serve the yogurt dip on the side.
