2-serving instructions (4-serving modifications in red)
Wash produce before use
Prep the lamb
Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the tzatziki.
Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, combine the lamb, ras el hanout, and half each of the parsley and mint. Season generously with salt and pepper and mix gently until just combined. Let stand while you prepare the onion and garlic.
Prep the onion and garlic; cook the lamb
Peel and finely chop enough onion to measure 1 cup (1½ cups).
Finely chop, press, or grate enough garlic to measure 1½ teaspoons (3 tsp); set aside ½ teaspoon (1 tsp) for the tzatziki.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons (2 to 3 TBL) oil until hot but not smoking. Add the lamb mixture and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
Stir in the tomato paste and 1 teaspoon (2 tsp) garlic and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the lamb cooks, prepare the tzatziki and the lavash.
Make the tzatziki
Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise. Cut each half lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch cubes.
In a medium bowl, stir together the yogurt, cucumber, remaining garlic and parsley, and 1 teaspoon (2 tsp) oil; season to taste with salt and pepper.
Toast the lavash; assemble the flatbreads
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Spoon the lamb mixture evenly over the lavash, leaving a ½-inch border around the edges. Fold up to form “tacos.”
Transfer the lamb “tacos” to individual plates. Top with the tzatziki and sprinkle with the sumac and remaining mint. Garnish with as much sambal oelek as you like and serve any remaining tzatziki on the side.
Strip the parsley and mint leaves.
Press the garlic (if you have a press).
Measure the onion and garlic.
Stir together the tzatziki.
Even if you don't use Sun Basket you should definitely try out this recipe! It was absolutely DELICIOUS!
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
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