2 red peppers, cored, cultivated, and cut into 1-inch-thick lances
1 cup each approximately stuffed parsley and mint leaves, both cleaved coarse
3 tablespoons new lemon juice
½ teaspoon salt
¼ teaspoon newly ground dark pepper
½ teaspoon ground cumin
¾ pound new sheep hotdog, eliminated from packaging
1 bundle lavash bread or 4 pita bread
½ cup Greek-style yogurt
1 head romaine lettuce, external leaves disposed of
Heat stove to 350 degrees. Dissolve margarine and 1 tablespoon oil in skillet over medium-high intensity. Add onions; saute until clear, 3 to 5 minutes. Add red peppers, cover; decrease intensity to medium; cook until delicate, around 20 minutes.
Consolidate parsley and mint in little bowl. Mix in lemon juice and 6 tablespoons oil; season with salt, pepper, and cumin. Put away.
Move peppers to a bowl. Cover with foil to keep warm. Return skillet to warm; add frankfurter. Cook, separating meat until fat is delivered and meat is cooked through, 8 to 10 minutes. Channel on paper towels; put away.
Cut lavash into four 10-inch triangles; warm in stove, around 2 minutes. Place lavash, point side down, on a work surface. Liberally speck bread with yogurt from point up to top focus of triangle. Spoon peppers and wiener over yogurt, and spot romaine leaves over frankfurter; roll up lavash, making a cone-formed sandwich. Sprinkle with parsley-mint combination. In the case of utilizing pita, split open; load up with yogurt, peppers, wiener, and romaine.