News The Morning News
posted by June 11 at 7:54 AMon
Promises, promises: US to arm Sunnis who say they’ll fight al Qaeda-linked militants—the same militants they used to fight for.
Bad Alzheimer’s news: Cases may quadruple by 2050.
Back on the table: The stalled immigration bill, which Senate Democrats now say they may reintroduce.
Voter IDs: Now mandatory in Mississippi.
Go Spurs!: San Antonio wins Game 2.
Lieberman: I’ve got an idea! Let’s attack Iran!
Powell: I’ve got a better idea: Let’s restore habeas corpus and shut Guantanamo.
Standing firm: Bush says he’ll keep Gonzales no matter what.
Recipe of the day: Greek-Style Lamb Gyros with Tzatziki Sauce (from Cook’s Illustrated)
For Tzatziki sauce
1 cup plain whole-milk yogurt
1/2 medium cucumber , peeled, seeded, and diced fine (about 1/2 cup)
3/8 teaspoon table salt
1 tablespoon fresh lemon juice
1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon finely chopped fresh mint leaves or dill
For Lamb Patties
4 (8-inch) pita breads (see note above)
1/2 medium onion, chopped coarse (about 3/4 cup)
4 teaspoons fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon minced fresh oregano leaves
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 pound ground lamb
2 teaspoons vegetable oil
1 large tomato , sliced thin
2 cups shredded iceberg lettuce
2 ounces crumbled feta cheese (about 1/2 cup)
1. For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
2. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.
4. For the Patties: Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear quarters into 1-inch pieces. (You should have 3/4 cup pita pieces.) Stack pitas and tightly wrap with aluminum foil. Process onion, lemon juice, salt, pepper, oregano, garlic, and pita bread pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add lamb and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
5. Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. (See below for tips on flipping patties.) Transfer patties to paper towel-lined plate.
6. Using soupspoon, spread 1/4 cup Tzatziki Sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, 1/2 cup shredded lettuce, and 2 tablespoons feta. Serve immediately.