Spicy Lamb With Charred Eggplant Purée And Pita Food

BRAISED LAMB OVER SILKY EGGPLANT PURéE ( SULTAN'S DELIGHT)

Steps:

• Braise lamb:
• Pat one third of lamb dry and season with salt and pepper. Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes. Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.
• When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt. Cook at a bare simmer, covered, stirring occasionally, until meat is very tender, 2 1/2 to 3 hours. Season with salt and pepper.
• Make eggplant purée while lamb
• Prepare grill for cooking.
• Fill a large bowl with cold water and add lemon juice.
• Prick eggplant in several places with a skewer or toothpick (to prevent bursting). Grill eggplant, turning occasionally, until charred all over and tender inside, about 15 minutes. Remove from heat and cool slightly (eggplant will collapse), then peel with a sharp small knife while still warm, leaving stem intact. (This makes the eggplant easier to handle-it may fall apart otherwise.)
• Soak eggplant in lemon water 15 minutes, then transfer to a colander. Discard stem and drain eggplant flesh 45 minutes.
• Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.
• Add drained eggplant and stir, mashing with a fork, until incorporated. Stir in cheese and salt and season with pepper.
• Serve eggplant topped with braised lamb.

SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA

Steps:

• Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
• Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
• Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.

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.

LAMB AND EGGPLANT PIDE

Steps:

• Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
• Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
• Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.

SPICED LAMB IN PITA

Steps:

• Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

BALKAN EGGPLANT AND CHILE PURéE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and oil lightly with olive oil. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse. Remove from the oven and place, cut side down, in a colander in the sink. Leave to drain and cool for 30 minutes.
• Roast the chiles over a burner flame, or under the broiler, until charred. Transfer to a bowl, cover tightly and allow to cool. Put on plastic gloves and peel and seed the chiles.
• Peel the eggplant and purée in a food processor fitted with the steel blade. Add the chiles to the food processor, along with the tomato paste and salt to taste. Process until everything is blended together.
• Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth purée.
• Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic. Cook for about 30 seconds, then stir in the paprika. Cook, stirring, for about 30 seconds, then stir in the eggplant purée. Bring to a simmer and cook stirring, until the purée is quite thick. Stir in the remaining olive oil, taste and adjust salt.
• Remove from the heat, cool and transfer to a jar. Place a thin film of olive oil over the top if storing.

STIR-FRIED LAMB WITH EGGPLANT AND CHILES

Steps:

• Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
• Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
• Add minced garlic, ginger and red chile flakes, and cook for another minute.
• Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.

CHARRED LAMB AND EGGPLANT WITH DATE-YOGURT CHUTNEY

Steps:

• In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic. Whisk in 5 tablespoons of the oil.
• Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl. Pour half the yogurt mixture over the meat and toss well. Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.
• Heat the oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
• Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare. Let the meat rest for 5 minutes.
• In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.
• Divide meat among serving plates and spoon eggplant next to the meat. Garnish with almonds and mint.