MOROCCAN LAMB AND ZUCCHINI PIDE
These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724).
Provided by Brittney_B
Categories Savory Pies
Time 1h20m
Yield 2 Pides, 8 serving(s)
Number Of Ingredients 18
Steps:
- PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel.
- LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes.
- Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool.
- TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end.
- Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini.
- Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.
MOROCCAN LAMB AND RICE
This was the first recipe I made with lamb. I was a little nervous at first not knowing what to expect. I was very pleasantly surprised. This dish is very good, and I must give props to my cousin for giving me the recipe.
Provided by mommyoffour
Categories One Dish Meal
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 4 quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well.
- Cover; cook on low setting for 7 to 9 hours.
- About 25 minutes before serving, add rice and raisins; mix well.
- Cover; cook on high setting for an additional 20 minutes or until rice is tender.
- Garnish with almonds.
Nutrition Facts : Calories 398.7, Fat 28.6, SaturatedFat 11.2, Cholesterol 81.7, Sodium 353.6, Carbohydrate 12.8, Fiber 1.9, Sugar 8.7, Protein 22.8
ONE-POT MOROCCAN LAMB
Make and share this One-pot Moroccan Lamb recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan.
- Add the meat in small batches, and cook over a medium heat until well browned.
- Return all the meat to the pan.
- Add all the remaining ingredients (except the almonds) and season with pepper.
- Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
- Garnish with the almonds, and serve with rice.
MOROCCAN LAMB
I made this tonight. It's loosely based on a recipe from the Marie Claire cookbook Zest and I used Ras el Hanout spice mix in it. I have a recipe for that here-the no. is 80983
Provided by JustJanS
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl.
- Add the lamb back-straps, cover and refrigerate 3 hours or over night.
- Remove the lamb from the marinade and seal in a pan over high heat.
- Cook to your liking medium/medium rare is best; allow to rest for a few minutes.
- Toss the fresh herbs and tomatoes together and divide between 4 plates.
- Slice the lamb on the diagonal across the grain and arrange over the salads.
MOROCCAN LAMB IN PITA
My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 54m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 640, Fat 39, SaturatedFat 16, Cholesterol 109.5, Sodium 828.2, Carbohydrate 39.7, Fiber 2.4, Sugar 4.5, Protein 31.1
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