Turkish Bagel Bazaar

Monica H


The combination of ingredients celebrates Turkish flavors; the savory lamb, fresh and bright vegetables, the citrus, fruit and mint flavors, and of course, yogurt. This is definitely a bagel sandwich fit for a dinner.

I used low-fat cream cheese and fat-free yogurt to make this as healthy as possible!

To make this vegetarian, substitute grilled eggplant instead of lamb. Also, a side of fig preserves for dipping, would taste wonderful!


★★★★★ 2 votes

10 Min
20 Min


  • 1
    bagel, lightly toasted
  • 2 Tbsp
    cream cheese
  • 1 c
    plain yogurt
  • 6-7
    mint leaves
  • 4-5
    parsley leaves
  • 6-7
    black olives
  • 1/4
    red bell pepper
  • 1/4
    green bell pepper
  • 2 Tbsp
    finely diced red onion
  • 4-5
    cooked lamb strips
  • 3-4 slice
  • 4-5 slice
  • ·
    dash of paprika
  • ·
    dash of garlic
  • ·
    a few squirts of lemon juice
  • ·
    a few dollops of apricot preserves

How to Make Turkish Bagel Bazaar


  1. Prepare your lamb; we lightly seasoned a 2 lb boneless lamb leg with salt, pepper, olive oil and balsamic vinegar, and roasted it in the oven for 20 minutes, turning it over once halfway through.
  2. Mix the cream cheese, yogurt, parsley and mint leaves in a bowl. Mix well. Cover and refridgerate until ready to use.
  3. Roast red and green peppers on stovetop. This takes about 3-4 minutes, flipping them over occasionally. They are done when slightly blackened and splintered.
  4. Finely dice the peppers, red onion and olives. Mix in bowl with 2 squirts lemon juice, 2 dashes paprika and 2 dashes garlic. Set aside.
  5. When lamb is done, let cool until ready to handle. Slice into strips, and then slice those strips in half.
  6. Assemble: spread mint yogurt on bottom bagel. Top with chunks of lamb. Top lamb with tomato, cucumber, more mint yogurt, then your olive mix. Top that with another layer of lamb. Top final layer of lamb with dollops of apricot preserves.

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