Lamb patties that were frozen earlier from a lamb roast portion that was ground up along with other ingredients, bacon for its fat, lemon, jalapeno, and mint, were brought out and up to room temperature then fried in generous amount of olive oil.
Flat bread prepared with flour, water, and baking powder then fried with no oil.
Dressing prepared from sour cream with diced sweet onion and spices, garlic powder, coriander, cumin, red chile flakes, salt and pepper.
Fresh vegetables are cut to include inside the sandwich, tomato, and cucumber red bell pepper.
I didn't have any lettuce around or else I would have used it. I also didn't have any plain yogurt so this sauce is entirely sour cream instead of a mixture. The cucumber is separate from the sauce instead of being included within it. Either way works fine.
Baking powder was used instead of yeast to speed the process. No fat in the bread. The bread did not puff as expected, either the pan was insufficiently hot or else baking powder doesn't work very well for that. The bread discs were not weighted which might force the formation of a pocket. At any rate, it was not possible to cleanly slice the bread to a pocket as intended so it was folded instead. had I known that would happen I would have made the discs larger to fold around the burger completely, as it was, the burger stuck out. It was fine. Delicious actually. Some bites had bread, seasoned sour cream dressing and vegetables but not lamb, other bites were entirely lamb with no bread or vegetables. So each bite was something different, all of it very nice. I enjoyed this sandwich quite a lot.
Aerogarden basil. French sheep-feta cheese.
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