1lb ground lamb
1lb ground 97/3 beef
1/2 minced onion
3 T Cardamom
1.5 T Fennel Seed (toast in hot pan a few minutes first)
4 T Salt (I like a lot more but you can always add more, I have issues)
2 T fresh ground pepper
1 T Chimayo Red Chile or similar (For a kick Cayenne could work or even sriracha)
1 T. Smoked Paprika
1. t corriander
2 T dried parsley (if fresh maybe half this)
1/2 c breadcrumbs
1/2 c milk
1/2 water-add only as needed when processing
-two sprigs de stemmed/finely chopped
Again if you are really into spices add more, if not add less!
In large bowl hand moosh and squish until VERY incorporated and mixed well.
You have two options for the next step in the action
Option 1- add all into a food processor with about a half cup of water. Pulse until it looks very fined grained (not like hamburger texture more like baby food almost-when you say ew you are there)
Option 2- If you don't have a food processor use a hand immersion blender to pulse in sections with water until the whole area is really smooth (I just did all these steps in the crock pot before I turned it on to save on the dirty dishes issue)
-worst case you could try a traditional blender but you'd have to do it in small batches and unscrew the bottom each time to scrape out the meat since its so thick. So avoid that option. You could also just enjoy it with the hamburger texture too!
Next pat and form into a small meatloaf like shape for the approx size of your pita bread. I did a mound about 6 inches wide, two inches tall and eight inches long.
I used spray oil in the bottom of my crock pot, just a lil works well. Place mound in the center and sprinkle with more salt- if you want it to taste like the restaurants they use LOTS of salt. Do another spraying of oil and with the lid on let it cook on LOW for about 3-4 hours until tender. He baked it in an oven about 300 for 45 minutes
Slice mound in thin slices and fry each slice in a saute pan with a little more oil. If you are calorie counting this could be done in a non stick pan with almost no oil or a quick spray. If you like the 'restaurant' style then its really fried in oil for that crispy roasted outside texture.
Serve with warm pita (most restaurants use the extra soft fat white ones), dressed salad mix, sriracha and yogurt tzatziki -Easily made as the roll up sandwich or as a salad- I served it with watermelon salad (see below for recipes)
1 C. Greek Yogurt (I like Fage 0% fat its the creamiest)
2 T lemon zest
5 sprigs fresh mint sliced
1/4 cup feta
1/4 cucumber chopped
salt & pepper
salt and pepper
-uh chop and whisk oil & lemon, then mix and season
salt / pepper
UPDATE! Here is his link- basically the same with less seasoning- but he recommends frying up a little bit of the meat for a taste test on the seasoning which would be smart for your palate