Ingredients:
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin 1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato

Cooking Instructions:
Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat
stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix
thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side,
turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and
mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the
lettuce and tomato, 1 lamb patty and half the yogurt mixture.

Ingredients:
3 medium Eggplants
1/2 cup Vegetable oil
3 large Onions, chopped fine
2 lb Ground lamb (or beef)
3 tablespoons Tomato paste
1/2 cup Red wine
1/2 cup Chopped parsley
1/4 teaspoon Ground cinnamon
Salt Freshly ground pepper
1/4 lb Butter
6 tablespoons Flour
1 qt Milk
4 Eggs; beaten until frothy
Grated nutmeg
2 cup Ricotta or cottage cheese
1 cup Fine bread crumbs
1 cup Grated Parmesan cheese

Cooking Instructions:
Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in
 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions
until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat.
Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has
been absorbed. Remove the mixture from the fire. Preheat the oven to 375 F. Make a white
sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile,
bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly.
When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in
the beaten eggs, nutmeg and ricotta. Grease an 11 x 16-inch pan and sprinkle the bottom lightly
with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan,
sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake
1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving.
Cut into squares and serve.

Additional Comments:
This dish is better on the second day.