Tangier Lamb Tagine Wrap With Spiced Yogurt Food

TANGIER LAMB TAGINE WRAP WITH SPICED YOGURT

Steps:

• Mix the yogurt and harissa together in a bowl; set aside.
• Add lamb, onion, cumin, ginger, raisins, salt, and pepper to a large skillet over medium heat; Cook, stirring/breaking up the lamb with a wooden spoon, 5-7 minutes until the meat is cooked and the onions are soft.
• Add in the chickpeas; using a potato masher, mash at least half of them right in the pan, blending them with the meat.
• Continue to cook/stir, 1-2 minutes until they are warm; add in the lemon juice.
• To assemble: Spread about 2 tablespoons of the spiced yogurt on a warm tortilla, leaving a 1-inch border.
• Layer a quarter of the spinach and the lamb mixture and another 2 tablespoons spiced yogurt in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
• Fold in the two sides and roll the wrap away from you.
• Complete the wraps with the remaining ingredients; cut in half on the bias and serve.

HONEYED LAMB (MROUZIA)

Steps:

• Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
• Mix the remaining spice mixture with the raisins, set aside.
• Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
• Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
• Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
• The remaining liquid will be your sauce.
• Serve with pita and basmati rice.

GREEK LAMB WRAPS

Steps:

• Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
• Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
• Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.

LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)

Steps:

• Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
• Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
• Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
• Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
• Divide the cheese into 3 sections and roll each into a ball.
• Roll cheese balls one by one in the spices.
• Drizzle with olive oil and garnish with fresh mint. Enjoy!

LAMB TAGINE

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

JAMIE OLIVER'S HOMEMADE YOGURT

Steps:

• Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
• Place in the fridge to chill; it will keep for 1 week.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

Steps:

• Stir together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices.
• Add chicken and turn until well coated.
• Marinate at room temperature for 20 minutes.
• While the chicken is marinating, preheat grill.
• While grill is heating, stir together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
• Reduce grill to moderate heat.
• Grill chicken (discard marinade), on lightly oiled grill rack, turning occasionally (closing grill between turns), until cooked through, 10 to 12 minutes total.
• Transfer chicken to a platter.
• Toss together mint, shallot and remaining oil in a small bowl.
• Drizzle chicken with yogurt sauce and top with mint salad.