Recipe by Sue Lau
I took a look at Alton Brown's recipe, and while I liked some aspects of it, other aspects I did not. So those familiar with his recipe will know where he began and I ended. I hope you enjoy, because mine is better. ;)
- 1 lb lean ground beef
- 1 lb ground lamb
- 2 teaspoons thyme
- 2 teaspoons sumac
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 1⁄2 teaspoon granulated garlic
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- heavy duty aluminum foil
- 5 -6 extra large whole wheat pita bread (10-12 ounces)
- 3 -4 ounces crumbled feta cheese
- 1 -2 tomatoes, diced
- 1⁄2 small red onion, thinly sliced
- 3⁄4 cup tzatziki, sauce
Directions See How It's Made
- Preheat oven to 375°F.
- Place ground meats in colander in sink and allow blood to drain away, 30-45 minutes.
- Thoroughly mix together meats, with seasonings.
- On a large piece of heavy duty aluminum foil. plop down the meat, and shape it into a meat roll with your hands.
- Roll up the meat roll in the foil, and twist up the ends like a piece of hard candy wrapper. With an ice pick or small knife jab holes all over the roll, on all sides.
- Place wrapped meat roll on a drain rack in an oven pan and bake for about 75-80 minutes or until your internal meat is about 175F,.
- Allow meat to cool and then refrigerate roll overnight.
- When you want to serve, slice off pieces of meat and heat them in a skillet, browning them if you like.
- Serve on skillet warmed, large, whole wheat pita (I get the thinner oversized type from a Mediterranean market), with tzatziki sauce, sliced onion, diced tomato, and crumbled feta cheese.