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How To make Lamb& Spinach Pocket Sandwiches
1 1/4 lb Ground lean lamb
1/2 c Chopped onion
2 tb Soy sauce
2 tb Prepared mustard
1/2 ts Celery seed
1/2 ts Dill seed
2 tb Minced parsley
2 Hard cooked eggs,thinly
-sliced 1 cn Ripe olives,sliced (2 oz)
4 Pocket bread rounds (6"wide)
1 c Thin cucumber slices
SAUCE:
1 c Unflavored nonfat yogurt
1/4 c Cooked,crumbled bacon
2 tb Sunflower seed
In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and parsley. Shape 8 patties, each 4" wide; place egg and olives equally in center of 4. Pinch remaining patties on top to seal. On a rack in a broiler pan, broil 4" from heat until down to your taste, about 5 minutes a side for medium. Fill bread equally with meat, spinach, cucumber, and sauce. Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207 milligrams cholesterol.
*** SAUCE *** Mix yogurt, bacon and sunflower seed. ~ Barbara Keenan, Fort Morgan, Colorado.
How To make Lamb& Spinach Pocket Sandwiches's Videos
Homemade GREEK SLOPPY JOE Recipe ~ A TWIST on Sloppy Joes!
If you like sloppy joe sandwiches you may like this recipe for Greek Sloppy Joes. Lots of Greek cuisine flavors using ground lamb, spices and topped with homemade tzatziki sauce. YUM! I served the Greek ground lamb sloppy joes on buns and in pita pockets but you can serve on anything...lettuce wraps are really good. Hope you enjoy this one!
#sloppyjoe #sloppyjoes #greekfood #greeksandwich #sandwichrecipes #recipes #tesscooks4u #groundlamb
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Greek Sloppy Joes with Ground Lamb ~ Sloppy Joe Sandwich Recipe
INGREDIENTS:
1 pound ground lamb
1/2 cup chopped red onion
1/4 cup chopped pepperoncini peppers OR bell peppers
2-3 cloves minced garlic
1 tsp. oregano
1/4 tsp. salt - to taste
1 tbsp. brown sugar
3/4 cup tomato sauce
1/4 cup ketchup
1/2 cup crumbled feta cheese
oil
Tzatziki sauce:
3/4 cup Greek yogurt
1/2 cup peeled, seeded, salted and drained chopped cucumber
1 finely minced garlic clove
1 tsp. lemon juice
zest of lemon
1 tsp. fresh dill
*Mix above ingredients and refrigerate for 1-2 hours before serving
In a skillet on medium heat add oil, ground lamb and onion. Cook and stir for 1 minute.
Add pepperocini peppers, minced garlic, salt and black pepper.
Cook and stir for 3-5 minutes until lamb no longer pink.
Add oregano, ketchup, tomato sauce and brown sugar. Cook and stir. Simmer for 5 minutes until liquid absorbed.
Turn off heat. Add crumbled feta cheese and gently stir to combine.
Serve and enjoy.
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Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment
Get this recipe and many more on my website:
Serves 6:
2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in
2 pounds Russet potatoes, peeled and cut into wedges
4 cloves garlic, peeled
2 bell peppers, diced
1 red onion, cut into chunks
Handful cherry tomatoes
6 ounces kefalotyri or feta, cubed
¼ cup water
1 sprig rosemary
The Spices:
2 tablespoons dried oregano
Salt
Freshly ground black pepper
½ - 1 teaspoon cumin powder (or ground cinnamon)
The Marinade:
1/3 cup olive oil
¼ cup (or more) fresh lemon juice
2 garlic cloves, grated
Preheat the oven to 375 °F, 190 °C.
Criss-cross 2 (full sheet) pieces of parchment paper into a 9 by 13-inch baking pan.
If you cannot find very large sheets of parchment, just use 4-5 half-sheet pieces and overlap them.
Combine the marinade ingredients in a small bowl and whisk together.
Place the potatoes on the parchment paper to create a bed at the bottom of the pan.
Pour 2-3 tablespoons of the marinade over the potatoes. Season them with salt, pepper, and rosemary.
Add the diced peppers and onion to the pan.
Place the meat in a pan or a bowl (if it is cut into chunks) and pour the marinade over it. Season with the spice and salt. I usually use ¾-1 teaspoon salt per pound of meat.
Rub the marinade and spices all over the meat and place the meat over the potatoes, in the pan. Add the whole garlic cloves to the pan.
Fold the parchment paper over the meat to create a package. Secure it with 3-4 pieces of kitchen twine. Cover the pan tightly with aluminum foil and roast for 3 hours or until the meat is very soft.
Increase the oven’s temperature to 475 °F, 250 °C.
Remove the foil and butcher’s twine from the pan and parchment package.
Uncover the top layer of parchment and tuck it into the sides of the pan.
Drizzle 1 teaspoon olive oil over the tomatoes and season the lightly with some salt and dried oregano. Sprinkle the tomatoes into the pan along with the feta cubes.
Roast uncovered 15-20 minutes or until the meat browns a little.
Serve with a salad and toasted bread. Enjoy!
Note: Use leftover meat to make delicious sandwiches. Stuff the meat into pita pockets along with lettuce, thinly sliced red onion, cucumber and tomato along with tzatziki sauce and enjoy!
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Merguez and Fontina Stuffed Croissants Recipe
Palusami a Polynesian classic done four ways at our place #polytube #polytuber #lockdownseries
Polynesian parcels of simple ingredients with massive flavour. Taro leaves cooked with coconut cream and can have meat n seafood fillings. Polynesian go too especially on a budget????????
Palusami,Luau,Lusipi,Laulau????
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HOMEMADE GYRO SANDWICH |SPICY LAMB KEBAB MIDDLE EASTERN STYLE
Great lamb KEBAB recipe for you lucky people, Easy to make and amazingly tasty. Minced lamb seasoned with spices, herbs then grilled over a high heat, laid on a crunchy lettuce and cooled down with fresh yogurt All in a Whole wheat Pita.YUMMY!
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Today we learn how to make Palak ghosht.Simple and easy chicken recipe.Ramadan preparation.Street style chicken palak.Palak ghosht recipe.Kadai Chicken. If you have less ingredients try this chicken recipe.
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Recipe;
Ingredients;
-Chicken
-Onion
- Spinach
-Oil
-Ginger
-Garlic
-Tomato
-Yogurt
-Green chilli
-Red chilli powder
-Turmeric powder
-Garam masala
-Cumin powder
-Salt
-Green chilli
-Fresh Coriander
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