recipe 
yields
Serves 4
1 large sweet onion, thinly sliced
1 tablespoon sumac
1 teaspoon kosher salt
¼ cup lemon juice
2 tablespoons olive oil
½ cucumber, unpeeled
2 garlic cloves, peeled
2 cups full-fat greek yogurt
½ teaspoon honey
¼ cup lemon juice
2 teaspoons kosher salt
½ teaspoon black pepper
3-4 large mint leaves
¼ cup olive oil
1 pound ground pork
1 tablespoon ground sumac
¼ cup chopped parsley
1 teaspoon chopped oregano
Zest of 1 lemon
1 tablespoon chopped garlic
1 tablespoon olive oil
2 teaspoons kosher slat
1 teaspoon black pepper
1 teaspoon cayenne
1 ounce feta, plus more for topping
Hot dog buns
Diced tomatoes
Diced cucumbers
Ingredients
For the sumac onions:
For the tzatziki:
For the sausage:
For assembly:
steps
1. Make the sumac onions: In a bowl, stir together all ingredients. Set aside for at least 30 minutes.
2. Make the tzatziki: Using the largest holes on a box grater, shred cucumber. Transfer to a fine mesh strainer to drain water from cucumber. Meanwhile, grate garlic into yogurt and stir to combine. Stir in remaining ingredients and drained cucumber.
3. Make the sausage: In a large bowl, combine all ingredients except feta. Mix until well-combined. Gently fold in 1 ounce feta. Hand-form into sausage shapes and grill until internal temperature reaches 165 degrees.
4. To assemble: Spread hot dog bun with tzatziki. Add sausage and top with sumac onions, tomatoes, and cucumbers. Top with crumbled feta.
Date Published: 06.03.21
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- From Shai Farigan, YAFO Kitchen, Charlotte, North Carolina
