Syrian Sausage In Pita Recipe

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Syrian Sausage In Pita Ingredients

2 lb leg of lamb, ground once
2 tbsp fresh tarragon, chopped
2 tsp ground coriander seed
1 tsp allspice
2 tbsp red wine
1/4 cup pine nuts
1 tbsp salt
1/2 tsp pepper
5 feet narrow sausage casing*
1 butter and olive oil
6 individual pita rounds
1 bunch coriander, chopped

A Recipe for
Syrian Sausage In Pita

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Syrian Sausage In Pita

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Syrian Sausage In Pita Directions

*Note: If you wish to skip the casing step, form the sausage meat into
patties and saute until brown.

To make the sausage meat, combine the first eight ingredients in a
large bowl. Mix well with your hands. Using a sausage stuffer or a
pastry bag, stuff the casings, twisting every 3 inches.

Saute the sausage in a mixture of half butter and half olive oil until
brown, turning occasionally. Serve in pita rounds, sprinkled with
plenty of chopped coriander. Makes 6 servings.

Served at the North Star Bar, Philadelphia. The recipe comes from the
owner's aunt who used to cook for Arab dignitaries visiting the UN.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

Serves: 6

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Syrian Sausage In Pita Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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