Kosher salt and freshly ground pepper

1 1/2 cups (12 fl. oz./375 ml) heavy cream

1 tsp. minced garlic

1 shallot, thinly sliced

1 large fresh thyme sprig

1 large fresh rosemary sprig

1 bay leaf

1 tsp. peppercorns

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced

2 tsp. salt

1/4 cup (1/2 oz./15 g) chopped fresh chives

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Be careful it doesn't boil over!!!

Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.

Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter and 2 t salt and then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.

Meat Mixture:

1 pound ground lamb, or beef

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1/4 teaspoon ground nutmeg

1 teaspoon dried oregano

2 cloves garlic, minced

1/4 cup minced red onion

2 teaspoons freshly squeezed lemon juice

Oil, for grilling or frying, as needed

Combine the ground meat, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl. Shape into oblong patties about 3-inch wide by 6-inch long by 1/4-inch thick. Marinate for one hour. When ready, cook in a hot skillet with oil for a minute or so per side.

Sauce:

1 cup Greek yogurt 

1 cup cucumber (shredded, about 1/2 of a cucumber)

1/2 teaspoon salt (or to taste)

1 cloves garlic (minced)

1 teaspoon lemon juice

2 teaspoons olive oil (extra-virgin)

Garnish: dill

Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out. In a small bowl, mix together yogurt, shredded and pressed cucumber, garlic, lemon juice, and olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.

Assemble the Sandwich:

Pita Bread

Whole leaves romaine lettuce

1 medium tomato, sliced or diced

Crumbled Feta