Mini Moroccan Lamb Pittas Recipe

Posted on
Photo: Mini Moroccan lamb pittas recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mini Moroccan lamb pittas recipe. Enjoy Middle Eastern food and learn how to make Mini Moroccan lamb pittas.

Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
Serves: 4

Ingredients

1 x 400g pack lean lamb mince
1 tbsp harissa paste
3cm (1½in) piece root ginger, grated
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp olive oil
8 mini pittas
1 x 211g tub tzatziki
1 x 60g bag rocket
For the sticky onions
1 tbsp olive oil
1 large red onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar

Preparation

Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.

To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.

When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.

To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.

TESCO realfood

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *