Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4

Ingredients:

• 1/3 cup couscous
• 2/3 cup hot chicken stock
• 3/4 lb. ground lamb
• 1 Tbsp. honey
• 2 Tsp. lemon zest
• 1 Tsp. chopped rosemary
• 1/3 cup crumbled feta
• Salt & pepper
• Serve with:
• Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

Directions:

-Place the couscous in a bowl and pour in the hot stock.

-Cover and let stand until all the liquid is absorbed and couscous is fluffy.

-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 

-Stir in the feta and begin forming 1/4 cup flat patties.

-Heat a non-stick skillet over medium heat.

-Cook the patties for about 6 minutes on each side, or until cooked through

-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.

-Top with a generous dollop of yogurt raita and enjoy!

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4

Ingredients:

• 3/4 cup Greek yogurt
• 1/2 cup milk
• 2 large pitas, toasted
• 3 large tomatoes, diced
• 4 radishes, thinly sliced
• 3 mini cucumbers, peeled and diced
• 2 green onion, sliced thinly
• 5 mint leaves
• 1/2 bunch flat-leaf parsley, chopped
• 2 cloves garlic
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp sumac
• 1/4 cup crumbled feta (optional)
• salt & pepper

Directions:

-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.

~Enjoy~

Recipe (Re)creation: Fried Egg and Avocado Pita

This is what I would consider a weekend creation that is easy enough for a weekday and perfect for breakfast, lunch, or dinner.  It's sort of like the all-purpose meal and is the ultimate comfort food.  It was inspired by an avocado that was sitting in our fruit bowl looking perfectly ripe and ready to eat.  It was given to my husband by a coworker whose family has an avocado farm, so I knew this was going to be amazingly fresh and I wanted to put it to good use.  While scouring recipes and ideas, I came across this one on What Gaby's Cooking. I just tweaked the quantities and proportions a bit and it was an instant hit.  The citrusy smashed avocado blends perfectly with the creamy yolk, and the best part is: it can all be sopped up with the pita.  One bite of this takes me straight to my happy place- whether it's the weekend or not.

Ingredients:

• 1 small ripe avocado
• 1/4 of a lemon
• 2 fresh eggs
• 2 pitas
• salt & pepper

Directions:

-In a bowl, mash the avocado until it is fairly smooth.  

-Squeeze with a little bit of lemon and season with salt and pepper.

-Meanwhile, heat up pitas, either in the oven or in a toaster.

-Heat a non-stick skillet over medium low heat.

-Crack an egg into a cup and gently pour into the skillet.  

-Cook until whites are set and the edges of the egg start to brown.

-Repeat with the second egg and set aside.

-Spread each warmed pita with avocado, and top with a fried egg.

-Season with salt and pepper.

*Optional- for an added kick, top with hot sauce or red chili flakes.

Recipe Creation: Grilled Fig, Peach + Goat Cheese Pizza

This recipe is easy, seasonal, and perfect for a warm evening when you want to get out and take advantage of your grill (or someone else's).  You can throw on any of your favorite ingredients and change it based on whatever is in season, or happens to be in your fridge.  I use pita bread as the crust because it makes nice individual pizzas, but you can also use pre-made or homemade pizza dough.  If you are like me though, making homemade pizza dough after work is not in the cards.  You can take this concept on the road too, and have a little "pizza bar" and your guests can make their own personal pizzas with different toppings.   The possibilities are endless...

Serves 2

Ingredients:

• 2 pitas (whole wheat or white)
• 1/2 cup part-skim ricotta
• 1/4 cup crumbled goat cheese
• 4 figs, sliced thinly
• 1 peach, cut in quarters and sliced thinly
• 1/4 shallot or red onion, sliced thinly
• Olive oil
• Salt and pepper to taste

Directions:

-Preheat grill on medium-high heat.

-Meanwhile, sauté shallots in olive oil until translucent and slightly crispy.

-Remove shallots from heat and set aside.

-Spread about 1/4 cup ricotta on each pita and top with sliced figs and peaches.

-Sprinkle with crumbled goat cheese.

-Place pita pizzas on the grill and cover.

-Grill pizzas for 10-15 minutes, or until the pita begins to crisp and the cheese begins to melt.

-Top with crispy shallots, and season with salt and pepper.

~Enjoy~