Recipe - Lamb And Tomato Bread Lachmanjan

1 One fourth pound Ground lean lamb
One half cup Chopped onion
2 tablespoon Soy sauce
2 tablespoon Prepared mustard
One half teaspoon Celery seed
One half teaspoon Dill seed
2 tablespoon Minced parsley
2 Hard cooked eggs,thinly
cut or sliced up
1 cn Ripe olives, cut or sliced up (2 oz)
4 Pocket bread rounds (6"wide)
1 cup Thin cucumber slices

SAUCE
1 cup Unflavored nonfat yogurt
One fourth cup Cooked,crumbled bacon
2 tablespoon Sunflower seed

In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and
parsley. Shape 8 patties, each 4" wide; place egg and olives equally in
center of 4. Pinch remaining patties on top to seal. On a rack in a broiler
pan, broil 4" from heat until down to your taste, about 5 minutes a side
for medium. Fill bread equally with meat, spinach, cucumber, and sauce.

Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams
saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207
milligrams cholesterol.

*** SAUCE ***

Mix yogurt, bacon and sunflower seed.

~ Barbara Keenan, Fort Morgan, Colorado.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini