WTFOMG. I don’t know what to say about these. I love them. I hate them. I’m eating all of them, except for those that have already been eaten by Lisa.  Or the mysterious “mouse” that seems to be able to open the tupperware they’re in, take a few nibbles of one, and reseal it. These scones are a bit softer than what I usually encounter in a scone — almost like a really dense muffin — with two different icings for your sweet-toothery. The recipe Lisa found for these made 6 scones; we made 12 by cutting the dough smaller. We’ll be making these again, for sure. I don’t know whether to laugh or cry.

Wow, these taste really close to the real thing.

Lisa says:

Ohmygod I know.

Chris says:

Om-nom-nom-nom.

Lisa says:

It’s a good thing we’re not on a diet.

Chris says:

We may have to be after these.

Lisa says:

But I cut the scones to half the size of the original recipe!

Chris says:

Just means I’m eating twice as many.

Lisa says:

…and I used skim milk instead of whole.

Chris says:

See what you just did? Convinced me to have another.

Pumpkin Scones, a la Starbucks
For the Scones
2 cups all-purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg

Powdered Sugar Glaze
1 cup plus 1 tbsp powdered sugar
2 tbsp skim milk

Spiced Glaze
1 cup plus 3 tbsp powdered sugar
2 tbsp skim milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Prepare the Scones:
Preheat the oven to 425F, and line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make the powdered sugar glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Make the spiced icing:
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving (about an hour). Attempt not to devour all the scones at once.

12 scones

I’d been craving lamb, and Lisa was in a I-want-lasagna-but-we-just-had-lasagna mood, so moussaka seemed like the perfect bridge between our two wants. This recipe comes from the book Mediterranean Hot and Spicy; the moussaka was certainly hot (after being in a 400F oven for an hour…) but spicy? Not so much. Mouth-watering? Yes. Mouth-burning? No. Just a warning; this is not a recipe you can just whip up when you get home from work; it’s a multi-hour commitment!

I can’t believe you’re just finishing up, I would have been frustrated hours ago.

Chris says:

Ha, I actually enjoy the occasional time-intensive recipe; besides, the last hour I haven’t been doing anything but getting hungry while I wait for it to finish baking.

Lisa says:

Well I’m glad it’s done now… I’m starvin’, Marvin.

Chris says:

This smells awesome… Mmm.. and there’s the lamb I’ve been craving.

Lisa says:

Oooh, I love the texture of the baked yogurt top. And the meat is good — not super-duper “lamby”.

Chris says:

All the veggies are great; I like the layer of green peppers.

Lisa says:

The potato layer is awesome. Whoa — looks like there’s a ton leftover.

Chris says:

There is — you could totally cut this recipe in half and just bake it in an 8″x8″ pan and you’d be set for 4 servings.

Lisa says:

I guess at some point we’ll be able to report back on how this freezes and reheats.

Chris says:

Indeed — we’ll have to whip this out midweek next week. It’ll be nice to not have to work nearly as hard for it next time.

Spicy, Light Moussaka
Sea salt
2 large eggplants (about 1.5 lbs). sliced lengthwise, 1/4″ thick
Olive oil
1 lb potatoes, peeled and sliced 1/4″ thick
3 large green bell peppers, quartered and cut into 1″ pieces
1 lb lean ground lamb
1 1/2 cups chopped onion
2 or more pinches of cayenne
1/3 cup dry red wine
1/2 cup dried currants
2 1/2 cups canned chopped tomatoes with juice
fresh ground black pepper
2 pinches freshly ground nutmeg
1 pinch allspice
1 lb (4 cups) nonfat Greek yogurt
2 egg yolks

Salt the eggplant slices, place them in a colander, and let them drain for at least 30 minutes. Meanwhile, heat about an inch deep of olive oil in a deep, heavy skillet over medium-high heat and fry the potato slices until browned but not cooked through. Remove with a slotted spoon and layer on the bottom of a 9×12″ glass ovenproof casserole dish. In the same oil, saute the peppers over medium-high heat, stirring often, until they start to color, about 10 minutes. Remove with a slotted spoon and reserve. Reserve the oil, measure out 1/4 cup, and return it to the pan. Saute the lamb in the oil, stirring often, for about 10 minutes, until no longer red. Add the chopped onion and continue to saute for another 10 minutes, or until translucent. Add the cayenne and red wine. When boiling, add the currants and tomatoes. Lower and simmer for about 15 minutes. Season to taste with salt, pepper, and more cayenne if wanted. Add the nutmeg and allspice and add to the heat.
Preheat the broiler.
Wipe the eggplant slices with paper towels and place them on a baking sheet. Brush both sides with the reserved oil and broil about 4 inches from the heat until golden brown on both sides.
Preheat the oven to 400F.
Arrange the eggplant over the potatoes, overlapping if necessary. Layer the peppers over the eggplant and top with the lamb/tomato mixture. In a bowl, mix the yogurt with the egg yolks, stirring well. Pour the mixture over the lamb/tomato mixture. Bake for 1 hour, until the top starts to color and the moussaka is bubbly.

6-8 Servings.

This recipe from Quick from Scratch Herbs & Spices Cookbook will definitely enter the rotation as an easy to make, fast weeknight dinner. Dill highlights both the salmon and the orzo salad here; this was a great combo!

Whoa, this is dill-icious.

Lisa says:

Oh no, not a pun night…

Chris says:

What’s the dill-i-o? What’s wrong with puns?

Lisa says:

Nothing; I’d just rather talk about this awesome salmon. Fresh off the grill and covered with lemon zest and dill… so good!

Chris says:

It is pretty yummy. I got a good dill on the salmon, too… it was on sale.

Lisa says:

Really? … The puns?

Chris says:

Can’t han-dill it?

Lisa says:

Oh. My. God.

Chris says:

I can do this un-dill the cows come home.

Lisa says:

Oh, dill-ightful.

Grilled Salmon with Orzo Salad
1 cucumber, peeled, halved, seeded, and cut into 1/2″ dice
4 plum tomatoes, cut into 1/2″ dice
1 tsp salt
1/2 lb orzo
1/3 cup plus 1 tbsp olive oil
2 tbsp plus 1 tsp lemon juice
1/3 cup plus 1 tbsp chopped fresh dill
Freshly ground black pepper
1 1/2 lbs salmon fillet, about 1″ thick, cut into 4 pieces
Grated zest of 1/2 lemon

In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain, rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.

4 Servings

Here’s a cool twist on vegetarian lasagna: in addition to vegetables like zucchini and carrots, red lentils provide an unexpected texture and a boost in protein. The recipe comes from Fitness Food — this book continues to be a source of interesting, healthy meals.

I like nights that you cook.

Lisa says:

Why’s that?

Chris says:

You choose recipes that I probably wouldn’t have.

Lisa says:

Ha, you wouldn’t have picked this one? Why not?

Chris says:

Dunno; just didn’t sound appealing to mein ears.

Lisa says:

Yet, and guess what happened?

Chris says:

I know, I freaking love it!

Lisa says:

Me too — so different. I’ve been in the mood for lasagna for a while now. We never make it!

Chris says:

Well if they turn out like this, I’m all for more.

Lisa says:

You know, I like nights that I cook, too.

Chris says:

Why’s that?

Lisa says:

I don’t have to do the dishes.

Red Lentil & Vegetable Lasagna
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced
1/2 cup red lentils
2 15-oz cans chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
2 cups low-fat ricotta (or sub with cottage cheese)
1/2 cup skim milk
9 instant lasagna noodles
3 handfuls basil
1 egg, lightly beaten
1/2 cup low-fat grated cheddar

Heat the oil in a large, heavy-bottomed saucepan, add the onion and garlic, and cook over low heat until softened. Stir in the celery, carrot, and zucchini and cook for 2 more minutes.
Add the lentils, chopped tomatoes, tomato paste, sugar, and oregano. Add 3 cups of water, stir, and bring to a boil. Lower the heat and simmer for 40 minutes, or until the lentils are cooked. Stir frequently, and season to taste with salt and pepper. While the lentils are cooking, preheat the oven to 350F.
Combine the ricotta and milk in a bowl. Spoon half the lentil sauce into a 9 x 10 ovenproof dish. Top with 3 lasagna noodles, then half of the ricotta/milk mixture. Cover with the basil leaves. Top with 3 more lasagna noodles, then spread the remaining lentil mixture over the top. Top with the remaining lasagna noodles.
Beat the egg into the remaining half of the ricotta/milk mixture. Spread the surface with the ricotta mixture and cover with the cheese. Bake for 40 minutes. If the top starts to dry out, sprinkle with water.
Top with additional basil ribbons.

6 Servings

I adapted this recipe from Fitness Food, omitting the ham and white wine (didn’t have any on hand — added more shrimp and broth), and replacing the peas with chopped green beans (ditto — use what you got, folks!). I guess you can’t really call this a true paella as it uses long-grain basmati rice instead of bomba or calasparra, but the method is pretty similar, and hey — you cook it in a paella pan.

Let’s eat!

Lisa says:

…wait, this is just four servings?

Chris says:

Sho’nuff… Fitness Food and Great Bowls of Fire seem to have quite a few of the generous-portion dishes.

Lisa says:

Wow, that’s awesome. It’s really delicious in my mouth.

Chris says:

Well, good, because that’s where it’s supposed to be.

Lisa says:

I heart anything with mushrooms.

Chris says:

Totally! Also, I’ve noticed we’ve been making pretty colorful dishes lately.

Lisa says:

You know what else I like?

Chris says:

What’s that? The saffron?

Lisa says:

Knowing that I’m going to enjoy tomorrow night’s dinner — these leftovers!

Paella-Style Rice with Shrimp and Veggies
2 tsp olive oil
4 cloves garlic, chopped
1 serrano pepper, seeded and chopped
2 tsp grated fresh ginger
1 red onion, chopped
1 small red bell pepper, chopped
2 cups basmati rice
1 tsp paprika
pinch saffron threads
1 zucchini, diced
4 oz cremini mushrooms, thinly sliced
2 tomatoes, grated (skins discarded)
5 1/2 cups hot vegetable stock
1/2 lb raw shrimp, peeled and deveined, tails on
3/4 cup green beans, chopped
1 handful flat-leaf parsley, chopped, to garnish

Heat the oil in a deep paella pan at least 12-inches across the bottom and 2 1/2 inches deep. Add the garlic, serrano pepper, and ginger and cook for 1 minute, or until fragrant. Add the onion and red bell pepper and cook, stirring, for 2-3 minutes, or until softened.
Stir in the rice, paprika, saffron, and 1/2 cup of the broth. Cook, stirring, until the broth is absorbed. Add the zucchini, mushrooms, and tomatoes. Add the remaining stock (or as much as will fit in the pan) and bring to a boil, stirring continuously. Lower the heat and simmer, uncovered, for 15 minutes. Taste and adjust the seasoning.
Arrange the shrimp over the rice, pressing them in a bit. Cover tightly with foil and simmer for 10 minutes, or until the shrimp and rice are fully cooked. Stir in the green beans and top with the parsley.

4 generous servings

Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.

Holy crap, are you sure we have to bring this over?

Chris says:

What do you mean?

Lisa says:

Can’t we just eat it all now and claim we forgot to bring something?

Chris says:

Bzzzzt… too late, I already told them what we were planning on bringing.

Lisa says:

Dammit! Okay, but I’m not going to be able to wait very long before digging in.

Chris says:

Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

Lisa says:

Okay, but I’m just sayin’… the clock is ticking.

Vegetable Tian
Olive oil
2 medium yellow onions, cut in half and sliced
1 large shallot, sliced
3 garlic cloves, minced
1 lb yukon gold potatoes, unpeeled
2 medium zucchini
1 patty pan squash
2 large carrots
1 pound medium tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, plus extra sprigs
2 oz Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, squash, carrots, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.

4 side-dish servings

This super-easy one-skillet meal is based on one found at Epicurious, only I swapped out honey for agave nectar, because that’s what we had on hand.  Basmati rice cooked with shallots in chicken broth, broccolini, and salmon — everything comes out perfectly and ready to serve straight from the pan.  Just make sure your pan and lid are oven-proof to 450 degrees.

Wow, that was fast — wasn’t this the recipe of the day just yesterday?

Chris says:

Yep — I told you I wanted to make it…

Lisa says:

Well it looks and smells incredible!

Chris says:

I like that’s it’s all done in one pan — can’t get much easier than that!

Lisa says:

Oooh, more shallots this way, please.

Chris says:

Again, another dish that proves cilantro makes everything better.

Lisa says:

Totally — I like the sauce on the salmon.

Chris says:

Lime, soy, agave, and cilantro…

Lisa says:

…okay, I’m done talking. I’m ready to inhale the rest of this.

Lime-and-Agave-Glazed Salmon with Basmati and Broccolini
2 tbsp fresh lime juice
1 tbsp finely grated lime peel
1 tbsp agave nectar
1 tbsp chopped fresh cilantro plus additional for garnish
2 tsp soy sauce
1/2 tbsp olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 cup basmati rice
1 1/2 cups (or more) low-salt chicken broth
2 6-oz skinless salmon fillets
1 small bunch broccolini, trimmed, stalks separated if necessary

Preheat oven to 450°F. Whisk lime juice, lime peel, agave nectar, 1 tbsp cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 1 1/2 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in 2 extra tbsp broth at a time if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

2 Servings

Before we get to the couscous, I wanted to let Android and iPhone users know that starting today you’ll see a new, faster-loading version of this site when viewing with your mobile browser. You’ll still be able to leave comments, search, and access everything as usual, but in a more convenient, better-formatted version.  This is accomplished with the excellent WPTouch plugin, which automagically detects your  browser and displays the mobile version.  If you wish to use the full-featured version, you can click the link at the bottom of the page.  Enjoy!  Okay, back to it…

This simple recipe comes from Barefoot in Paris, which we inherited from Megan before she started tramping across the globe. Carrots, squash, zucchini, and onion are oven-roasted and then mixed with a richly-flavored couscous prepared butter, chicken stock, and saffron threads.  It’s supposed to serve as a side dish, but we had it on its own, without feeling like we were missing out on the main event.

…don’t forget to mention how buttery it tastes!

Chris says:

Wow, we haven’t even star–

Lisa says:

So buttery!

Chris says:

Geez! Yeah, it’s buttery, and combined with the saffron makes for nice, intense flavoring. I really like it.

Lisa says:

And all the veggies either came from the back yard or the CSA box, that’s always fun.

Chris says:

Yep — I do like not having to do special shopping trips for what would otherwise be a really quick dinner.

Lisa says:

Okay, you finish typing this up, I’m going back to this buttery, saffron-y delicous dish.

Chris says:

I’m gonna be done, too — so I can get some goodness myself.

Moroccan Couscous
2 cups diced butternut squash
2 cups chopped yellow onion (2 onions)
1 1/2 cups diced carrots (4 carrots)
1 1/2 cups diced zucchini (2 medium)
2 tbsp (30 mL) good olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups chicken stock
2 tbsp unsalted butter
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups couscous
2 scallions, white and green parts,chopped

Preheat oven to 375 F.
Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp salt, and 1 tsp pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 tsp salt, 1/2 tsp pepper, the cumin and saffron threads and allow to steep for at least 15 minutes.

Bring the chicken stock just back to a boil. Place couscous and cooked vegetables in a bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and let stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.

6 Side-Dish Servings

Like many gardens out there, ours has been pumping out the zucchini out as fast as we can eat it. When you turn around to find a forearm-sized zucchini that simply wasn’t there ten minutes prior, you know it’s time to use zucchini in just about every meal. This recipe for zucchini bread is based on one Lisa found on the Whole Foods website. She reduced the oil and upped the applesauce in this already healthy recipe, and replaced some of the sugar with agave nectar. It had great flavor and was great for dessert, breakfast, and anytime I walked by the plate. The only downside? Barely made a dent in our zucchini bounty.

Wow, it smells great in here.

Lisa says:

I can’t wait to eat this — I’m so impatient!

Chris says:

I’m sure it’ll be great, how much longer?

Lisa says:

Just about done… yep! Done.

Chris says:

Gimme-gimme-gimme!

Lisa says:

Geez, I thought I was the impatient one.

Chris says:

Yummm! Wow, you can really taste that nutmeg. I like the crunch of the walnuts.

Lisa says:

Wahoo! It’s pretty moist, too — and it’s made with applesauce instead of a bunch of oil.

Chris says:

Well I gotta say, it turned out great. Does this count as eating your vegetables?

Lisa says:

Of course!

Zucchini Bread
Cooking spray
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/4 cup canola oil
1/2 cup unsweetened applesauce
2 tbsp plain yogurt
3/8 cup sugar
3/8 cup agave nectar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts

Preheat oven to 325°F. Spray an 8-inch loaf pan with cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

Middle-Eastern Nachos indeed!  The meat-eaters (and a couple Sneaky Sams) at our party a few weeks ago all seemed to enjoy this one.  Sausage-shaped meat logs (okay, awesome phrase) are plated atop pita chips, tomato sauce, yogurt, and pinenuts fried in butter.   This worked out really well as party food as you could take as little or as much as you wanted.  The pita just starts to soften when you pour the tomato sauce over it, so you probably wouldn’t want this to sit for too long before serving.  This is similar to the fatta we made last year, but the meat is definitely front-and-center in this one. The recipe is adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon.

Oooh, can I have some now? Mmm…. is this lamb?

Chris says:

Mix of lamb and beef… but yeah, good isn’t it?

Anonymous Party-Goer #2 says:

Wow, now that’s a plate of meat.

Anonymous Party-Goer #3 says:

What’s this called? Looks amazing.

Chris says:

Just think of them as Middle Eastern Nachos.

Anonymous Party-Goer #4 says:

You’re still cooking?

Anonymous Party-Goer #5 says:

I love when interesting food is delicious.

Chris says:

Well, those went fast… hope you got some!

Yogurtlu Kebab (Kofte with Tomato Sauce & Yogurt)

Tomato Sauce:
1 small onion, chopped
2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 chili pepper, seeded and chopped
1 1/2 lbs tomatoes, peeled and chopped
salt and pepper
1-2 tsp sugar

3/4 lb ground beef
3/4 lb ground lamb
1 medium onion, very finely chopped
1/3 cup parsley, finely chopped
salt and pepper

toasted pita chips (either store-bought or homemade)
1 tsp sumac and a pinch more
2 cups plain yogurt at room temperature
2 tbsp butter or extra-virgin olive oil
3 tbsp pine nuts

Make the tomato sauce: Saute the onion in the oil until soft. Add the garlic and chili pepper, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over medium heat for 10 minutes until they soften.

Season the ground beef and lamb with salt and pepper, and work into a soft dough with your hands. Add the onion and the parsley, and work them into the meat. Shape into sausages about 3/4″ thick and 2 3/4″ long. Arrange on a sheet of foil on a baking sheet and cook under a broiler for about 8 minutes, turning over once, until well browned outside but still pink and moist inside.

Spread the pita at the bottom of a large serving dish and sprinkle with a pinch of sumac. Pour the tomato sauce all over, and top with a layer of yogurt. Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac. When the butter sizzles, sprinkle all over the yogurt. Arrange the meat on top.