Middle-Eastern Pita Sandwiches

Delicious and healthy, too. I usually double the dressing ingredients. You can use parsley or fresh mint instead of cilantro. You can also add some well drained, diced cucumber to the salad.


  • 1 lb. ground lamb
  • 3/4 cup fresh bread crumbs
  • 1/2 cup raisins
  • 1 egg
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1/2 cup water
  • 4 pita breads
  • 2 cups torn salad greens
  • 1/2 cup grated carrot
  • 1/2 cup thinly sliced green onions
  • 1 large tomato, diced


  • 1 (8 3/4 oz.) can garbanzo beans, drained
  • 1/2 cup plain yogurt
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp. dillweed


Preheat oven to 400 degrees F. Mix well the lamb, bread crumbs, raisin, eggs, cilantro, garlic, lemon juice, and water. Shape into 16 meatballs and bake, uncovered, for 20 minutes. I use my broiler pan so that the meatballs drain into the bottom pan, and don't sit in the grease.


Meanwhile, mix the salad greens, carrot, scallions, and tomato in a bowl, and make the dressing: mix all the ingredients for the dressing in a blender or food processor. Cover and process until smooth (or mash the beans thoroughly with a fork, add the remaining ingredients, and mix well). Set aside.

To assemble: A few minutes before the meatballs are browned and well done, put the pitas in the oven. Use one pita for each sandwich. This is also very good with na'an, wraps, or squaw bread. Put 4 meatballs on each piece of bread. Drizzle with 1 Tbsp. dressing, top with salad mix, and drizzle with another Tbsp. dressing. If you have fresh mint, it is a delicious garnish.

Servings: 4
Prep Time: 30 Minutes
Cooking Time: 20 Minutes

Source: The Sun-Maid Cookbook, 1980

By Free2B from North Royalton, OH


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