How to Make Mediterranean Made Rights (Loose Meat Sandwiches) - A Step-by-Step Guide

When it comes to Mediterranean cuisine, many people think of fresh seafood, olive oil, and vibrant vegetables. However, there is one dish that is often overlooked – the Mediterranean Made Rights, also known as loose meat sandwiches. This delightful sandwich is a fusion of Mediterranean flavors and American comfort food, creating a unique and delicious meal that is sure to please the whole family.

Originating in the Mediterranean region, these loose meat sandwiches are a popular street ...

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Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • ½ cup minced onion
  • 1 teaspoon minced lemon zest
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup lemon juice
  • 1 cup water
  • 1 (6 ounce) container plain yogurt
  • 3 ounces crumbled feta cheese
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon lemon zest
  • salt and pepper to taste
  • 6 pita bread rounds

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 sandwiches

  • Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
  • While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
  • Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.
  • Nutrition

    390 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 65mg
    • Sodium: 684mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 7mg
    • Calcium: 185mg
    • Iron: 3mg
    • Potassium: 354mg