Cucumbers add refreshing flair to spicy lamb pitas
didn’t set out to make this week’s column about cucumbers, but I made a main dish last week that was so refreshing I knew I wanted to share it, and cucumbers were definitely the supporting actor in the film.
I had bought some great local ground beef at the farmers market with the intention of making burgers. But then it was in the 90s that day (or at least felt like it), and I lost all desire to grill. I didn’t really want to use the oven either, but I figured it wouldn’t be nearly as hot as standing by our big grill.
I had been hankering for some Middle Eastern food (they must know what to eat when it’s hot out, right?) and was thinking of lamb meatballs on pitas with a nice cucumber and yogurt sauce. I couldn’t find the recipe I had used before, but came across a similar recipe on Epicurious. And the authors even noted that you could use ground lamb or beef, so I decided it was meant to be.
The recipe calls for making spiced meatballs — and not burn-your-tongue kind of spicy, but earthy flavors kind of spicy — and then smushing them so they’re more of a mini patty, which helps them cook more quickly and makes them easier to bite inside your pita.
The cucumber yogurt sauce is delicious and refreshing. If you’ve never had that combination and it sounds weird, trust me, just give it a try. I used dill as my herb, but you can use whatever you’re most comfortable with.
It was one of the best, most appreciated homemade dinners I’ve made in a while, and great for this time of year when it’s almost too hot to eat.
The second recipe is for a Greek orzo salad, which uses that little rice-shaped pasta, and then everything else you would expect to see in a Greek salad, such as feta, black olives, cucumbers and more. I haven’t tried this one yet, but it looks very easy and got good reviews.
Enjoy!
Spiced Middle Eastern lamb patties with pita and yogurt
For yogurt sauce
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
In a small bowl, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For patties and pita
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
1 1/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into 12 oval patties (about 3 inches around and 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
Source: www.carrollcountytimes.com