Middle Eastern Lamb 'Pizza'

• 4 ounces whole onion or 3 ounces chopped, ready-cut (1 cup)
• 1 teaspoon olive oil
• 1 small clove garlic
• 8 ounces leg of lamb
• 1 teaspoon sumac
• 18 teaspoon hot red-pepper flakes
• 1/4 teaspoon ground cumin
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 4 ounces Kirby cucumbers
• Few sprigs fresh mint to yield 2 tablespoon chopped
• Few sprigs fresh cilantro to yield 4 tablespoons chopped
• 1 cup nonfat plain yogurt
• 4 whole wheat tortillas (fat free if possible)
• 2 medium-large ripe tomatoes

1. Chop whole onion.
2. Heat medium nonstick pan until it is very hot, reduce heat to medium-high and add oil.
3. Saute onion until it begins to brown.
4. Meanwhile, with food processor running, place the garlic through the feed tube and mince.
5. Remove the fat from the lamb, add it to the food processor and grind.
6. Remove to small bowl, and mix well with the sumac, hot red-pepper flakes, cumin, salt and pepper.
7. When onion is soft, stir in the lamb to break it up and cook until it is brown.
8. Set aside.
9. Wash unpeeled cucumbers, and cut into cubes.
10. Wash and chop the mint and cilantro.
11. Add the cucumbers, mint and half the cilantro to the yogurt, and stir well.
12. Heat two of the tortillas either directly over a small gas flame or by wrapping in aluminum foil and heating in toaster oven set at 400 degrees for about three minutes.
13. Slice the tomatoes, and cut each slice into small wedges.
14. To serve, spread 1/4 of the yogurt mixture on each of two tortillas.
15. Top with 1/4 of the meat; then, top with 1/4 of the tomatoes and sprinkle with 1/4 of the remaining cilantro.
16. Repeat with the remaining tortillas, yogurt, meat, tomatoes and cilantro.

onion, olive oil, clove garlic, lamb, sumac, hot redpepper, ground cumin, salt, freshly ground black pepper, cucumbers, cilantro, nonfat plain yogurt, whole wheat tortillas, tomatoes

Taken from cooking.nytimes.com/recipes/5074 (may not work)