Eating Parker: Greek “pizza”

For more about our 4-H lamb, Parker, see the first installment of Eating Parker.

This is a quick one… no pictures or anything.

I was home for a night between Thanksgiving travel and work travel, so there wasn’t a lot to eat in the house. I decided to thaw a brick of ground Parker, and make some pita sandwiches. Brown the meat with onions, cinnamon, cumin, serve with some tzatziki and tomatoes. Basically a gyro with ground meat instead of gyro meat.

Giant Eagle had no pitas, so I bought some Pacifico’s pizza shells instead. Seriously, that was the closest thing I could come up with. Also, the only plain yogurt I could find for the tzatziki was nonfat, which is a far cry from Greek full-fat yogurt. I cooked the seasoned meat and onions. Then I put a little mozzarella cheese on a pizza shell so that the meat would stick, and added the meat/onion mixture and some feta. Baked until done, and topped with tzatziki and tomatoes. Not bad.

Tzatziki was the nonfat plain yogurt (bleh) with half a cucumber, diced, a splash of red wine vinegar, salt, and pepper. Side was a second baked pizza shell with COTS hummus.

Paired with 2005 Novelty Hill Syrah:

Dark blood red. Sweet, appealing nose of chocolate, wet stones, mixed berries, mint, blood. More austere on the palate, with sour cherry, mocha, iodine, talcum powder. (90 points)