A cold couscous salad and steamed carrots sprinkled with mint would be lovely alongside. Finish with baklava.
Ingredients
1 1/2 pounds ground lamb
1 cup chopped green onions (about 4)
1 1/4 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon ground cumin
4 6-inch-diameter pita breads, top 1/4 cut off each
1 cup diced seeded plum tomatoes
Directions
Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
