Prep 20 minutes
Cook 25 minutes
Total 45 minutes
- For the yogurt sauce:
- ¾ cup whole milk yogurt
- 1 garlic clove, minced
- 2-3 Persian cucumbers, seeded and thinly sliced
- 7 to 10 mint leaves, thinly sliced (optional)
- salt and pepper, to taste
- For the burgers
- 1 pound lean ground lamb
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 heaping cup, loosely packed chopped parsley
- salt and pepper
- For the roti:
- 3/4 cup all-purpose flour plus 1 tablespoon (as well as more for dusting)
- generous pinch of salt
- ¼ cup water
- To serve:
- Tomato slices
- Mint leaves (optional)
- 1. Mix all of the ingredients for the yogurt sauce into a bowl. Place in the refrigerator to chill.
- 2. Mix all of the burger ingredients in a bowl. Shape a quarter of the mixture at a time into a ball, then flatten slightly to make a burger about 4-inches in diameter. Set aside.
- 3. To make the roti, in a medium bowl, combine the flour, salt, and water. Using your hands, knead the mixture until smooth. Divide the dough into six equal pieces and roll them into balls.
- 4. On a well-floured surface and using a rolling pin, roll out each dough ball until nice and thin. Over a medium flame, heat a small cast-iron pan until hot. Place one of the discs of dough onto the hot, dry pan. Wait about thirty seconds or until you start to see bubbles. Using tongs, flip to the other side. Wait another thirty seconds. If your pan is hot enough, you should start to see the roti mottling brown in places and beginning to puff up. Flip it over one more time, and you’ll see it continue to puff (some of them will puff better than others). Continue until you’ve cooked all of the roti.
- 5. Cook the burgers on a pre-heated grill until desired level of doneness, about five minutes per side.
- 6. Serve burgers open-faced, on top of roti, and then topped off with feta, tomato, the yogurt sauce, and a few extra mint leaves if you have them.