Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine lamb, kosher salt, pepper, and oregano in medium bowl. | 2. Mix with hands until homogeneous. | 3. Cover and refrigerate at least 1 hour or up to overnight. | 4. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. | 5. Allow to drain in refrigerator for 1 hour. | 6. Adjust oven rack to middle position and preheat oven to 300 degrees Fahrenheit. | 7. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary. | 8. Line a rimmed baking sheet with aluminum foil. | 9. With moist hands, form meat mixture into a rectangle about 1-1/2 inches high, 8-inches long, and 5-inches wide. | 10. Bake until center of loaf reads 155 degrees Fahrenheit on an instant read thermometer, about 30 minutes. | 11. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note). | 12. Meanwhile, make sauce. | 13. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley; stir to combine. | 14. Season to taste with salt. Refrigerate, covered, until ready to use. | 15. Adjust broiler rack to highest position (about 1-1/2 to 2 inches from broiler element). Preheat broiler. | 16. Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1-1/2 inches wide). | 17. Lay strips on rimmed baking sheet lined with aluminum foil. | 18. Broil until edges are brown and crispy, about 2 minutes. | 19. Tent with aluminum foil. | 20. Warm bread by placing on a rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side. | 21. Spread 1/4 cup of sauce over each piece of bread. | 22. Divide meat evenly between sandwiches. | 23. Top as desired, wrap with foil, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	lb	ground ground ground	1211.112	0.0	76.5677	97.9322
kosher salt	2	teaspoons		75.65	0.0	16.83	0.425
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
oregano leaf	2	tablespoons	picked	75.65	0.0	16.83	0.425
onion	1/2		cut	32.0	7.472	0.88	0.08
garlic clove	1		sliced	75.65	0.0	16.83	0.425
slab bacon	3	ounces	cut sliced	75.65	0.0	16.83	0.425
yogurt	3/4	cup	unsweetened	112.0875	8.5628	6.3761	5.9719
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
hand	4	pieces	soft pulled	-	-	-	-
tomato			chopped	-	-	-	-
onion			sliced	32.0	7.472	0.88	0.08
cucumber			peeled seeded cubed	-	-	-	-
hot sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.