- 1/3 cup shelled natural pistachios
- 1/2 seedless English cucumber, peeled and shredded
- A small handful mint leaves
- A small handful parsley leaves
- About 2 tbsp. roughly chopped dill
- 1 cup plain Greek yogurt
- 1 ounce feta, preferably Greek, crumbled (about 1/4 cup)
- 1 small lemon, juiced (about 3 tbsp.)
- 1 clove garlic, grated or pasted
- 1/2 teaspoon ground cumin
- 2 pounds ground lamb
- 3 - 4 tablespoons red wine
- 2 large cloves garlic, chopped
- 1 teaspoon (about 1/3 palmful) ground cumin
- 1 teaspoon (about 1/3 palmful) dried oregano, preferably Greek
- 1 teaspoon (about 1/3 palmful) ground paprika
- About 1/2 tsp. ground allspice
- Olive oil, for drizzling
- Kosher salt and coarse black pepper
- Grilled or toasted pita or naan, chopped romaine hearts and drained, chopped giardiniera (hot pickled vegetables), for serving
In a small skillet, toast the pistachios over medium until fragrant and browned, about 5 minutes; let cool. Transfer to a food processor; pulse to a coarse dust. Transfer to a small bowl. In a strainer, salt the cucumber. Let drain 15 minutes, then pat dry. In the food processor, finely chop the mint, parsley and dill. Add the cucumber, yogurt, feta, lemon juice, garlic and cumin; process into a chunky sauce. Season with salt and transfer to a serving bowl. Stir in the pistachios.
In a bowl, combine the lamb, wine, garlic, cumin, oregano, paprika, allspice and a drizzle of oil; season with kosher salt and black pepper. Form into 8 small patties (thinner in the center for even cooking).
Heat a skillet over medium-high. Add the lamb patties and cook, turning once, until browned, 6 to 7 minutes for medium.
Serve the lamb patties with the pita, lettuce, vegetables and tzatziki.