Tonight my old teaching buddy, Bob, came over for dinner. Paula had to work but we still managed to enjoy an easy and delicious meal. After dinner, Bob and I just caught up on our lives. He is now retired and is not in town very often so we don’t get to see each other very often. I made a recipe that I found in the December 2013 issue of Cooking Light called Lamb and Red Pepper Pita Sandwiches. We enjoyed the sandwiches with Mint and Pistachio Tabouleh.

Place the following ingredients in a food processor: 1/2 cup plain dry breadcrumbs, 1/2 cup fresh parsley leaves, 1/2 cup chopped red onion, 1/2 cup chopped roasted red pepper, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano, 1/2 teaspoon freshly ground black pepper, and 1 egg white. (Note: We doubled this since we could only buy 1 pound of ground lamb – and froze the remaining burgers for a meal at a later time) Process until smooth. Place breadcrumb mixture in a bowl and add 1/2 pound ground lamb, 1/2 pound ground beef, and 4 ounces of crumbled feta or goat cheese. Stir gently to combine. Shape mixture into 12 (2-ounce) patties or make larger if desired. Refrigerate 10 minutes to set.

Heat a large nonstick skillet over medium-high heat. Add half the patties to pan and cook 4 minutes on each side or until desired degree of doneness. Remove from pan; repeat procedure with remaining patties.

Place 1 lettuce leaf, about 4 cucumber slices, and 2 lamb patties in each pita half.

Lamb and Red Pepper Pita Sandwiches Recipe

To make the Mint and Pistachio Tabouleh, combine 1 cup of cooked bulgur, 1 cup of chopped and stemmed kale, ­1/2 cup chopped cucumber, 1/2 cup halved grape tomatoes, 1/4 cup chopped red onion, 1/4 cu chopped fresh mint, and 1/4 cup shelled and chopped pistachios in a large bowl. In a small bowl, combine 1 tablespoon lemon juice, 2 teaspoons of olive oil, 1/4 teaspoon of kosher salt, black pepper, and a dash of allspice, stirring with a whisk. Add the lemon juice mixture to kale mixture and toss to coat.