Turkish Lamb in Pita

from Bon Appetit, Jan ‘03, on www.epicurious.com
Lamb
1 1/2 pounds ground lamb
1/2 cup fresh breadcrumbs made from crustless French bread
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1/4 cup chopped fresh mint
1 large egg
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
4 tablespoons olive oil
Sauce
1 cup finely chopped white onion
3 garlic cloves, chopped
2 cups drained canned diced tomatoes in juice
2 tablespoons fresh lemon juice
1/4 teaspoon ground allspice
1 tablespoon pomegranate molasses (available at Middle Eastern markets
and some supermarkets)
6 6- to 7-inch-diameter pita rounds
1/2 cup chopped green onions
Plain whole-milk yogurt
For lamb:
Combine first 13 ingredients and 2 T oil in large bowl; mix well. (Can be
prepared 1 day ahead. Cover and refrigerate.) Using moistened hands
and 1/4 cup for each, shape lamb mixture into about 20 oval patties
measuring approximately 3×1 1/2×1/2 inches. Arrange patties on foil.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add
patties; cook until browned, about 4 minutes per side. Using slotted
spoon, return patties to foil. Reserve drippings in skillet.
For sauce:
Heat drippings in skillet over medium heat. Add onion and garlic; sauté
until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and
allspice. Bring to boil, scraping up browned bits. Stir in pomegranate
molasses. Return patties to skillet. Reduce heat to medium-low, cover,
and simmer until patties are cooked through and tender, about 20
minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of
sauce. Simmer sauce until slightly thickened, mashing tomatoes with
back of fork, about 5 minutes. Season with salt and pepper. Return patties
to sauce. Remove from heat.
Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to
heat. Simmer patties in sauce until heated through; mix in green onions.
Cut pitas in half; gently open each half. Place 1 or 2 patties and some
sauce into each pita half and top with dollop of yogurt.