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Almond Falafelsandwiches, beans, jewish 1 1/2 lb lean ground lamb 1 small eggplant (3/4 lb. diced) 1 tomato -- coarsely chopped 1 1/2 teaspoon salt 1 cup yogurt 1/4 cup parmesan grated cheese 1 large onion 1 clove garlic -- minced 2 tablespoon dry red wine 1/2 teaspoon cinnamon 1 cup chopped almonds -- toasted 3 (8 inch) 1 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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