I grew up in a large family of good cooks. My Father was Egyptian and my Mother was half Hungarian and half Italian. I was always an observant person and enjoyed helping my parents cook. It was a pleasure to eat such wonderful food as they served! I watched and learned so much from them.
My own children and friends and siblings enjoy MY versions of well-loved dishes. I hope you will, too!
Have lamb at room temperature to assure even cooking. Preheat charcoal or gas grill or use a grill pan indoors on your stovetop.
Combine all ingredients and blend well. Form into 4 patties of medium thickness so they stay juicy. Brush lightly with olive oil on all sides to prevent sticking.
Grill over hot coals until a meat thermometer registers medium rare to medium doneness for lamb. Overcooking is NOT recommended for lamb.
I like to serve these with grilled flatbread and a salad of Lettuce, chopped tomatoes, oil-cured Moroccan olives, a bit of crumbled feta and a sprinkling of toasted pine nuts. I dress the salad very simply using a few TBSPS. good olive oil, fresh lemon juice, salt and pepper and a bit of Oregano. You may even enjoy combining the patties and salad and making a sandwich with the flatbread. However you choose to eat it, I believe you will enjoy it!