Zesty Moroccan Pita Food

MOROCCAN LAMB IN PITA

Steps:

• Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
• Stir for approximately 1 minute or until fragrant; remove from heat source.
• In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
• Gently mix together with your hands (don't overwork the meat).
• Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
• Cover and chill in the refrigerator until you are ready to grill.
• Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
• Lighty spray or brush the patties with olive oil.
• Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
• Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
• Slip in a little lettuce and tomato and serve.

SPICY VEGETABLE COUSCOUS

Steps:

• Heat oil in large skillet over medium-high heat.
• Add onion and garlic to pan, and saute until tender but not brown.
• Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
• Turn heat up to high and bring to a boil.
• Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
• Add zucchini and garbanzo beans; cook until zucchini is just tender.
• Meanwhile, prepare couscous:.
• In a large saucepan, heat chicken broth and butter.
• Add couscous.
• Cover and remove from heat.
• Let stand 15 minutes.
• To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
• Garnish with cilantro or parsley and sesame seeds.

SPICY MOROCCAN EGGS

Steps:

• Chop red onion. Heat medium pan to medium-high heat. Add 1 tbsp olive oil. Once heated, add red onions. Stir occasionally. Let cook 1-2 minutes.Chop tomatoes and add to pan.Chop parsley and add to pan. Add spices and salt to pan. Stir gently.You'll know it's ready when it's turned to sauce (the tomatoes have released their water and seem cooked.
• Add broth. Lower heat to medium and simmer, uncovered.Stir gently, every couple of minutes.
• After 10-12 minutes, when the tomatoes disintegrate and the sauce thickens, enough to make little wells, you're ready for the eggs. Crack one egg at a time into little wells of the sauce. Once they're in the sauce, do not move them. Do not stir the sauce. Cook for an additional 6 minutes, or until the bottoms of the whites are cooked but the top of the egg is still a bit translucent. Turn off the heat and set aside.
• Traditionally this would be served straight from the pan with bread. Everybody digs in. However, you can also scoop and serve in individual plates.