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How To make Pitta Breads with Couscous and Roasted Lamb
6 large white pitta breads
For the Lamb :
1700 g shoulder of lamb on the bone 2 tbsp lemon juice
1 level tsp chilli flakes
1 rounded tsp ground coriander
1 rounded tsp ground ginger
1/2 level tsp freshly ground black pepper
1 small clove garlic peeled and crushed
1 small aubergine (about 275g)
2 tbsp olive oil
175 g pitted black olives :
drained
For the Couscous :
225 g couscous
75 ml lemon juice
4 tbsp olive oil
4 medium-ripe tomatoes
20 g fresh flat-leaf parsley, leaves removed -- roughly
chopped -reserving 6 sprigs for garnish 200 g salad onions trimmed fine sliced
salt and freshly ground black pepper :
For the Dressing 1 1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
2 1/2 cm fresh ginger :
peeled and grated
salt and freshly ground black pepper
Prepare the lamb the day before. First of all combine the lemon juice, chilli flakes, ground coriander, ginger, black pepper and the crushed garlic. Rub this marinade all over the lamb, place in a roasting tin, cover with clingfilm and chill in the fridge overnight.
The next day, preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge 30 minutes before you want to start cooking it. Roast the lamb for 1 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer it well done.
While the lamb is cooking, prepare the couscous by putting it in a medium-sized bowl with the lemon juice, olive oil and 275ml of boiling water. Stir the grains with a fork, then cover with clingfilm and leave to stand for 15 minutes to soften - the couscous should be moist but not wet. If it is too dry, add more boiling water.
Put the tomatoes in a small bowl, pour sufficient boiling water over to cover, slowly count to 15, pour off the water and then quickly fill the bowl with cold water. This will stop the cooking process. Drain, lift the tomatoes out, peel and discard the skins, quarter the flesh and then scoop the seeds out with a teaspoon and throw away. Cut the flesh into 1cm dice and return to the bowl. Add the roughly chopped parsley and mint leaves to the couscous, along with the tomatoes and salad onions. Season, mix well to combine, cover and put aside.
Preheat a griddle pan over a high heat for 3-4 minutes or the grill for at least 5 minutes.
Cut the aubergine lengthways into 4 and then cut each of these quarters into 3 long, fat batons. Brush well with the olive oil and place on the griddle or a baking sheet. Griddle on a medium heat or place the baking sheet under the grill for 4-5 minutes, turning the aubergines until they are brown on all sides. Allow to cool and cut into 2cm cubes. While the griddle or grill is still hot, warm the pittas through for about 1 minute on each side, then split.
Mix all the dressing ingredients together in a small bowl.
When the lamb is cooked, remove it from the oven and let it cool for about an hour in its tin. Then, using a very sharp knife, cut the lamb down either side of the bone, trim all the fat and any sinew and discard. Dice the lamb into 1in cubes, put these in a bowl, along with the aubergine cubes, pitted olives and the dressing. Mix well and season.
Spoon the couscous into one side of each pitta bread, and the lamb, aubergine and olive mixture into the other. Garnish with the reserved parsley and mint, arrange in a dish or basket and serve.
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???? INGREDIENTS
2 pounds flank steak
1/4 cup olive oil
1/4 cup vinegar
Juice one lemons plus zest
2 tablespoons Shawarma seasoning
4 garlic cloves minced
1 onion sliced
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate):
LEMON SQUEEZER:
ZESTER:
SMALL BOWLS:
MEASURING SPOONS & CUPS:
WHISK:
SALT & PEPPER SHAKERS:
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⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Let’s get started
0:53 Seasoning the meat
1:31 Making shawarma seasoning
1:57 Marinating the meat
2:15 Making the tahini sauce
3:23 Cooking the meat
3:43 Final product
3:50 How to serve
4:23 Putting the sandwich together
5:18 Taste test
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#shawarma #shawarmawrap #beefshawarma
Sabich (Eggplant Stuffed Pita) Recipe
INGREDIENTS (Serves 5)
5 whole wheat pita breads
1 eggplant
1 tablespoon salt
oil, for frying
3 potatoes, peeled and sliced
1 bunch parsley, finely chopped
1/4 red cabbage, shredded
3 eggs, hard-boiled and sliced
Salt and pepper
Tahini
Amba (pickled mango sauce)
Schug (spicy chili paste), optional
Sliced pickles, optional
Israeli Salad
2 tomatoes
2 cucumbers
1 tablespoon lemon juice
1 tablespoon olive oil
pinch of salt and pepper
PREPARATION
1. Cut the eggplant into half-inch slices. Place the slices on a baking tray.
2. Sprinkle the eggplant with salt on both sides. Wait 20 minutes for the salt to pull the water out of the eggplant and make the eggplant soft. Wipe off the salt and water with a paper towel.
3. In the meantime, bring a large pot of water to a boil. Peel and slice the potatoes. Add them to the boiling water, cover and cook for 11 minutes. This is also a good time to prepare the hard boiled eggs.
4. Add enough oil to a frying pan to cover the bottom of the pan, and bring to medium-low heat. Add the eggplant and cook on each side for 4-5 minutes. If the flame is too high, the eggplant will burn without cooking on the inside.
5. Remove the eggplant from the oil and place on a paper towel-lined tray. Place more paper towels on top and squeeze them down with a spoon to remove the oil from the eggplant.
6. Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper.
7. Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepper- it changes everything.
Moroccan Lamb Stew | Slow Cooked Lamb with Apricots and Garbanzos | One Pot Dinner Recipe #lambstew
This slow cooked lamb stew is a comforting and warming winter dish. An easy one pot recipe, this stew is loaded with a sweet and savory flavor from the traditional Moroccan spices infused with apricots, carrots, potatoes and the chunks of tender lamb.
Makes approximately 8 servings.
INGREDIENTS:
2 lb boneless leg of lamb, cut into cubes
2-3 tablespoons olive oil
1 large onion, chopped
3-4 large garlic cloves, chopped
3 carrots, in chunks
2 medium potatoes, peeled and cubed
½ cup dried apricots, chopped
Salt and pepper (to taste)
1 cinnamon stick
1 bay leaf
1 ½ teaspoon ground allspice
1 ½ teaspoon ras el hanout spice blend
½ teaspoon ground ginger
1 can of chopped tomatoes
3 cups beef broth (low sodium)
1 can chickpeas, washed and drained
DIRECTIONS:
1. Preheat oven to 350°F (180°C)
2. In a large Dutch oven or ovenproof saucepan, add olive oil.
3. Add in chopped onions and sauté until light golden color.
4. Add potatoes and carrots. Cook for 3-4 minutes.
5. Add salt, pepper, and chopped garlic. Cook for a further minute.
6. Transfer the sautéed vegetables into a dish.
7. In the same pan, add more olive oil.
8. Add in the cubed lamb.
9. Seal and brown the lamb for 5 minutes.
10. Add salt and pepper.
11. Add in the seasonings: cinnamon, bay leaf, all spice,
ground ginger, ras el hanout (Moroccan spice blend), chopped dried apricots
12. Add the vegetables back into the pan, cook for a further 2 minutes.
13. Add in the canned tomatoes, stir.
14. Add in the beef stock and bring to a boil.
15. When the liquid is boiling, cover with the lid and transfer to the heated oven.
16. Leave to slow cook in the oven for one hour.
17. Remove stew from the oven and stir in the chickpeas (garbanzo beans).
18. If the stew needs more liquid, stir in a cup of hot water.
19. Place lid on pan and place back in the oven for 20 minutes.
20. Remove from oven, allow to cool a little before serving.
Serve with fresh pita bread, rice or couscous.
Thank you for watching.
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The ideal meal involves eggs baked in spiced tomato sauce. With feta. And lots of pita bread. This easy shakshuka recipe is perfect for breakfast, lunch or dinner. The sauce is seasoned with cumin, paprika and cayenne, so you'll want seconds. Get the recipe:
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