Wrap’y z Ajvarem (pasta z papryki i bakłażana w wersji łagodnej). Przygotuj wrap z wielozbożowej tortilli, pasty Ajvar, pokrojonego w paski kurczaka z rożna, salami lub pieczonej wołowiny. Dodaj starty na tarce ser i sałatę. Ajvar można zastąpić Lutenicą Macedońską (sos z kawałkami papryki) lub Pinjur em(pasta z pieczonej papryki wersji łagodnej)

1/2 cup plain Greek-style yogurt 1/2 tablespoon minced garlic 3 tablespoons grated cucumber 1 tablespoon olive oil 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon freshly ground black pepper salt to taste For the Lamb Burgers: 1 pound / 500g lean ground lamb 5 ounces / 140g ground pork fat, or regular ground pork 2 tablespoons minced garlic 2 tsp salt 2 teaspoons cracked black pepper 1 tablespoon olive oil 8 to 10 small rolls, split (mini sandwich rolls or small dinner rolls work great) To make the sauce: In a small bowl, combine all the ingredients. Refrigerate until needed. To make the lamb burgers: In a large bowl, combine all the ingredients except the oil. Form the mixture into 8 to 10 small, thin patties. Heat a cast-iron grill pan over high heat and brush with oil. Add the lamb burgers and cook for about 2-3 minutes on each side for medium. Sautee in a large skillet your favorite eatballs. Lightly toast cut sides of mini rolls. Spread tzatziki on bottom half of roll and top with the meatball. Garnish with grilled onion, a few pieces of ROASTED PEPPERS (red & green) and follow with top of bun. Skewer olives with toothpicks and push through burgers to hold everything together.