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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.
How To make Pitta Breads with Couscous and Roasted Lamb's Videos
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
Lebanese Style Beef SHAWARMA & Tahini Sauce
Beef Shawarma is a popular street food especially in the Middle East. Its made with flank steak, wrapped in pita bread with vegetables & tahini sauce.
Here are some other videos you might like:
Shawarma Pita Pizza:
Authentic Lebanese Beef Kafta:
Lebanese Spicy Potatoes (Batata Harra):
???? 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:
COOKING PAN:
⏱️ 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
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#shawarma #shawarmawrap #beefshawarma
Falafel - the traditional way ????
I love making falafel at home - it’s great with salads, in wraps, as part of a mezze platter! Plus, it’s great for freezing too! Recipe on the blog:
#falafel #falafelsalad #falafelrecipe #chickpeas #healthyrecipe #healthy #rainbow #veggies #wrap #foodvideo #vegan #foodporn #instavideo #lebanesefood #middleeasternfood #plantbased #foodvideo #foodtutorial
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Amazing Lamb Shanks Tagine: With Dried Apricots, Prunes, and Orange Blossom Water.
This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !
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Ingredients:
2 lamb shanks (850g or 1.9 lbs)
Cilantro booket
4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)
2 Thinly Chopped Red Onions (160g or 1/3 lbs)
3 Crushed Garlic Cloves
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Cumin
1/2 tsp of Ginger
1/2 tsp of Turmeric
1 Star anise
Small stick if Cinnamon
2 Cardamom Pods
2 Cloves
1 Tbsp Ghee
Pinch of Saffron
Optional: 1/2 tsp of Rass El Hanout
For dried Prunes:
12 Dried Prunes
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
Cinnamon Stick
For dried Apricots:
12 Dried Apricots
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
200 ml or 1 Cup of Boiling Water for the Saffran
600 ml or 2.5 Cups of Boiling Water for cooking
Sesame for decoration
180C / 2 hours
Lamb shank with a warm couscous salad by Ludovic Dieumegard
A taste of summer - whatever the weather!
Ludovic Dieumegard of the Harbourmaster, Aberaeron serves up a Moroccon influenced dish cooked low and slow for perfect results. Welsh Lamb shanks, full of flavour, that fall of the bone complimented beautifully by a warm couscous salad and pomegranate seeds for extra texture - c'est magnifique!
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.
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