1. In large bowl, combine ground lamb with bread, allspice, coriander, garlic, onion, savory, salt, and pepper, knead thoroughly; mixture should be spicey, though not too herby and hold its shape. 2. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. 3. Knead and flatten slightly to a thickness of about 3/4". 4. Cut the bacon slices into widths equal to these balls, keeping slices of bacon between them. 5. Slip a cane skewer through centers and roll gently with palms to smooth edges; there will be 5 or 6 skewers depending on their length. 6. Cover and refrigerate overnight. 7. When ready to cook, set on broiler tray or grill and cook under moderate heat, turning every 5 mins, the bacon will baste the meat. 8. The surface will be crusty and the inside cooked within 25 minutes. 9. To serve, put out the bread, meat, tomatoes seasoned with vinegar and oil, parsley, and yogurt in separate dishes. 10. Guests may open the pitas and stuff them with meat and seasonings. ---------------------------------------------------------------------------
Nutrition
Ingredients
