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1
In a large bowl, cover the bread with water.
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2
Pour off the water and squeeze the water out of the bread.
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3
Add the lamb, onion, garlic, parsley, mint, cumin, paprika, salt, black pepper, cinnamon and cayenne to the bowl.
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4
Using your hands, knead the mixture until smooth.
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5
Divide the mixture into 12 portions and, with lightly moistened hands, form into oval patties about 1 inch thick.
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6
Refrigerate the patties until chilled, about 30 minutes, or for up to 1 day.
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7
Light a grill or preheat the broiler and position a rack 8 inches from the heat.
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8
Brush the poblanos lightly with oil and grill or broil, turning, until charred all over.
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9
Transfer them to a bowl, cover with plastic wrap and let steam for 10 minutes.
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10
Peel, core and seed the poblanos, then thinly slice them.
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11
Brush the patties with oil and grill or broil for 6 minutes per side, or until browned and firm to the touch.
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12
Grill or broil the pitas for about 1 minute, turning once, until heated through.
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13
Tear the pitas into large pieces and arrange them in an overlapping layer on a large platter.
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14
Pour the Tomato Sauce with Cumin over the pitas and top with the lamb patties.
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15
Spoon some of the Yogurt Sauce over all and garnish with the roasted poblano strips.
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16
Serve immediately and pass the remaining Yogurt Sauce separately.
