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1
Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly.
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2
(Can be prepared 1 day ahead.
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3
Cover and refrigerate.)
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4
Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches.
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5
Arrange patties on sheet of foil.
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6
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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7
Add patties; cook until browned, about 4 minutes per side.
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8
Using slotted spoon, return patties to foil.
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9
Reserve drippings in skillet.
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10
Heat drippings in skillet over medium heat.
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11
Add onion and garlic; saute until onion is soft, about 5 minutes.
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12
Add tomatoes, lemon juice, and allspice.
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13
Bring to boil, scraping up browned bits.
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14
Stir in pomegranate molasses.
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15
Return patties to skillet.
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16
Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes.
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17
Transfer patties to bowl.
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18
Tilt skillet and spoon fat off top of sauce.
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19
Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes.
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20
Season with salt and pepper.
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21
Return patties to sauce.
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22
Remove from heat.
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23
Meanwhile, preheat oven to 350F.
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24
Wrap pitas in foil; bake 12 minutes to heat.
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25
Simmer patties in sauce until heated through; mix in green onions.
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26
Cut pitas in half; gently open each half.
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27
Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
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28
*A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.
