These sliders, an adaptation of kofte, can be prepared a day ahead and refrigerated uncooked, or they can be cooked in advance, refrigerated, and then reheated for 5 minutes before serving. The yogurt sauce can be made the day before as well. When the weather is nice, grill these sliders on the barbecue!


Turkish-Spiced Lamb Sliders

These sliders, an adaptation of kofte, can be prepared a day ahead and refrigerated uncooked, or they can be cooked in advance, refrigerated, and then reheated for 5 minutes before serving. The yogurt sauce can be made the day before as well. When the weather is nice, grill these sliders on the barbecue!

Ready In: 25 minutes

Level: Easy


Prep: 10 minutes

Cook: 15 minutes

Yields: 4 servings

    Ingredients

  • 1+1/2 Lbs pounds ground lamb
  • 1/4 C finely chopped fresh flat-leaf parsley
  • 1 Tbsp chopped fresh mint + more for garnish
  • 4 garlic cloves, finely grated
  • 1 tsp fresh lemon zest, finely grated
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1/4 ground cinnamon
  • 1 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 2 tsp fresh lemon juice
  • 1 clove garlic, minced or grated
  • 1/2 tsp salt
  • 1/4 ground cumin
  • Slider Ingredients

  • 2 tsp olive oil
  • 4 pita breads
  • Small handful of baby spinach, arugula, Boston or Bibb lettuce
  • Optional Garnishes: English cucumber, radish, red onion

directions

Step 1

Mix the lamb, parsley, mint, garlic, zest, cumin, salt, red pepper flakes, black pepper and cinnamon until combined in a bowl. Form the lamb mixture into 8 equal sized patties, about ¾ inch thick and 3 inches in diameter.

Step 2

Put 2 teaspoons of olive oil into a large nonstick frying pan and place over medium heat. Once hot, add the sliders, as many as can fit in the pan without crowding (do in batches if your pan is too small, adding more oil when needed). Cook the sliders for about 4 minutes on each side, until golden brown and just cooked through. Let rest for 5 minutes.

Step 3

Meanwhile, stir together the yogurt, lemon juice, garlic, salt and cumin. Top each pita with a few lettuce leaves then divide the sliders among the pita, two to a pita. Dollop with the yogurt sauce. Garnish with toppings of your choice.