Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb -- ground
   2                    toast slices -- crushed
   1      tablespoon    allspice -- pounded
   1      tablespoon    coriander -- crushed
   1                    garlic clove -- crushed
   1      medium        onion -- grated
   1      tablespoon    fresh savory -- chopped
   3      slices        bacon, cooked
   6      each          pita bread pockets
   2      each          tomatoes -- sliced thin
                        vinegar and oil to taste
   1      cup           fresh parsley -- chopped
   1      cup           plain yogurt

Preparation:

In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too 'herby', and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasoning