Dad made a couple of delicious meals this week: the Red Snapper Veracruz and salad (home-grown) pictured above, and Lahmajoun.
The Lahmajoun is a sort of Middle Eastern lamburger. We used that ground lamb Lawson bought at the Caravan market, which was very lean and wonderful.
Lahmajoun
½ pound lean ground lamb
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon oregano
½ teaspoon salt
½ teaspoon red pepper flakes
Mix together and spread on:
4 whole wheat pita breads
Top with:
4 ounces crumbled feta cheese
¼ cup pine nuts
Bake at 350 degrees for about 20 minutes. Garnish with parsley. We served these with a dill/yogurt sauce on the side.
The Lahmajoun is a sort of Middle Eastern lamburger. We used that ground lamb Lawson bought at the Caravan market, which was very lean and wonderful.
Lahmajoun
½ pound lean ground lamb
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon oregano
½ teaspoon salt
½ teaspoon red pepper flakes
Mix together and spread on:
4 whole wheat pita breads
Top with:
4 ounces crumbled feta cheese
¼ cup pine nuts
Bake at 350 degrees for about 20 minutes. Garnish with parsley. We served these with a dill/yogurt sauce on the side.
1 comment:
Lamburger. Ha. That all looks delicious.
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