If there was a way to turn my DNA into food, it will be yogurt and lamb. These two ingredients have come through Caucus Mountains and Classic Armenia thousands of years ago. The recipe is simple and is a bit similar to Gyro. It is easy to make and the taste will just bring tears on any season of the year.

Ingredients:

• 4 Greek pocketless bread, lightly toasted or lavash bread

Meatball Mix:

• 1/4 cup olive oil
• 1 lb ground lamb
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp Baharat (Lebanese 7 spice)

Yogurt Dressing:

• 1 quart plain yogurt
• 2 cloves of garlic, finely mashed
• 1 tsp salt

Garnish:

• 1 small white onion, thinly sliced
• 2 tbsp Sumac
• 1/4 cup fresh chopped parsley

Instructions:

1. Preheat the oven to 400°F.
2. Cut the bread into one-inch cubes and arrange them on plates or use as wraps.
3. In a bowl, mix the ground lamb with olive oil, salt, pepper, and Baharat. Shape into small balls and bake for about 20 minutes until golden brown.
4. In another bowl, mix the plain yogurt with mashed garlic and salt.
5. Place the yogurt mixture over the bread, add the meatballs, and garnish with the onion-sumac mix and parsley.