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Almond falafel

Yield: 1 Servings

1 1/2 lb Lean ground lamb      1 sm Eggplant (3/4 lb. diced)
1 Tomato -- coarsely chopped      1 1/2 ts Salt
1 c Yogurt      1/4 c Parmesan grated cheese
1 lg Onion      1 Clove Garlic -- minced
2 tb Dry Red Wine      1/2 ts Cinnamon
1 c Chopped Almonds -- toasted      3 (8 Inch)

Pita Breads -- halved In Dutch oven brown lamb with onion eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato wine salt and cinnamon. Continue to cook covered for about 20 minutes until vegetables are tender stirring occasionally. Stir in yogurt almonds and cheese. Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately. Recipe By : From: Hobuhon@aol.Com Date: Tue 21 May 1996 03:13:09 ~0400

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More