Lamb Patties With Fattoush Salad Food

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 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.

FATTOUSH SALAD

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

LAMB PATTIES WITH FATTOUSH SALAD

Steps:

• Heat a grill pan, large skillet, or outdoor grill over med-high heat.
• In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
• Form twelve 2 to 2 ½ inch balls.
• Flatten the balls into patties and drizzle with extra-virgin olive oil.
• Grill the patties for 2-3 minutes on each side.
• Hold the cooked patties on a plate under foil.
• In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
• Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
• Top the salad with the lamb patties and serve.

GREEK LAMB PATTIES

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

FATTOUSH

Steps:

• The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
• The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

LAMB FATTOUSH

Steps:

• Heat half the oil in a large frying pan over a moderate heat. Cook tortillas, in batches for 30 seconds each side or until golden. Transfer to a plate.
• Reheat pan; add lamb. Cook for 2 -3 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. rest for 5 minutes. Slice.
• Combine lettuce, tomato, beans, capers, parsley and dill in a large bowl. Chop tortillas and add to salad with lamb.
• Whisk mustard, vinegar and remaining oil in a jug; add to salad. Toss to combine.
• Serve at once.