Syrian Sausage in Pita

Syrian Sausage in Pita Ingredients

2 lb Leg of lamb; ground once	1 tb Salt
2 tb Fresh tarragon; chopped	1/2 ts Pepper
2 ts Ground coriander seed	5 Feet narrow sausage casing*
1 ts Allspice	Butter and olive oil
2 tb Red wine	6 Individual pita rounds
1/4 c Pine nuts	1 Bunch coriander; chopped

Instructions for Syrian Sausage in Pita

*Note: If you wish to skip the casing step, form the sausage meat into patties and saute until brown. To make the sausage meat, combine the first eight ingredients in a large bowl. Mix well with your hands. Using a sausage stuffer or a pastry bag, stuff the casings, twisting every 3 inches. Saute the sausage in a mixture of half butter and half olive oil until brown, turning occasionally. Serve in pita rounds, sprinkled with plenty of chopped coriander. Makes 6 servings. Served at the North Star Bar, Philadelphia. The recipe comes from the owners aunt who used to cook for Arab dignitaries visiting the UN. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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