Tag: yogurt

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chickpea lavash wraps

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Chickpea Lavash Wraps
For the chickpea spread
1-15 oz can of chickpeas, drained
1 lemon, zested and juiced
1/2 red onion, chopped
a few tablespoons fresh parsley, chopped
2/3 cup plain yogurt
salt and pepper

For the cucumber-yogurt dressing
1 medium cucumber, diced or sliced
2/3 cup plain yogurt
1/2 lemon, zest and juice
1 clove garlic, diced or grated
salt and pepper

To assemble 
2 cups spinach
1 bell pepper, sliced
sriracha
2 pieces lavash bread
1 tablespoon butter

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In a food processor, chop up two-thirds of the chickpeas. Put in a medium bowl and add the rest of the chickpeas, lemon zest and juice, onion, parsley, and yogurt. Season with salt and pepper to taste. Set aside. This spread can be made a day or more in advance. After sitting in the fridge for a day or so, the flavors melt together and it gets even better.

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In a small bowl, combine chopped cucumber, yogurt, lemon juice and zest,  garlic, salt and pepper. Stir to combine. This dressing can be made a day or more in advance as well.

To assemble, lay a lavash bread on the counter. Spoon some of the chickpea spread and some of the yogurt dressing onto the lavash. Add some sriracha for heat.  Add a handful of spinach and a few slices of bell pepper. Roll it all up like a burrito.

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In a saute pan, melt the butter over medium heat. When the butter is foaming, add the lavash wrap. Toast each side and serve.

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Recipes

lamb burgers with cucumber yogurt sauce

These burgers were part of our “summer menu” last weekend. They were delicious. In fact, everyone finished their burger before coming up for air to say that they liked it. Do note, it is best if you can mix the meat and cucumber sauce a few hours in advance so the flavors have time to combine. If you’re not making these on a leisurely weekend, you could easily mix both the night before.

This is what a leisurely weekend looks like around these parts.

For the burgers, adapted from The Heart of the Artichoke by David Tanis
This recipe makes enough to serve six.
2 lbs ground lamb
1/2 onion, grated
4 cloves garlic, grated
1/2 cup parsley, chopped
1 t cumin
1 t salt
1/2 t pepper
six burger buns

Mix lamb, grated onion, grated garlic, parsley, cumin, salt and pepper together in a large bowl. Refrigerate for a few hours or overnight to let the flavors come together. Grill the burgers over medium-high heat for about 4 minutes per side.

For the cucumber yogurt sauce, adapted from The Heart of the Artichoke by David Tanis
2 cups greek yogurt
1 cucumber, peeled and sliced into half moons
2 T mint, thinly sliced
2 T chives, chopped
2 T dill, chopped
zest and juice of one lemon
salt and pepper

Mix all of the ingredients in a medium bowl. Add salt and pepper to taste. Let it sit in the fridge for a few hours before serving. We used this as a burger condiment, but I also had some as a salad the next day. Equally delicious.

Again, no finished product photo. My apologies!

-Emily

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tabbouleh salad with chicken shish kebab

Jordan and I both love tabbouleh. The first time we had tabbouleh it was purchased from a tiny on-campus grocery store while I was studying at Georgetown. It was delicious. I made meals of it. Case in point: When I was an editor at The Georgetown Voice,  I would fuel the long nights we spent putting together that fine newsmagazine with a container of tabbouleh, a stack of pita bread and a pack of Haribo gummy bears. A balanced diet if there ever was one.

Now that I am older and wiser (and can no longer consume the quantity of candy I could during my Voice days), I decided to pair the tabbouleh with rice and chicken shish kebab. For those of you that might be skeptical, you don’t miss the gummy bears at all.

Chicken Shish Kebab
1/2 lb chicken, cut into 1 inch cubes
1/2 cup plain yogurt
1/2 lemon, juiced
1 t paprika
1/2 t cayenne
salt and pepper

In a medium bowl, mix the yogurt, lemon juice, paprika, cayenne, salt and pepper. Taste for seasoning  — it should be well seasoned since this is the only seasoning you’ll put on the chicken. After your satisfied with the taste of your marinade, add the chicken and let sit for at least one hour or overnight. Meanwhile, make the tabbouleh.

Tabbouleh Salad
1 cup fine-grain bulgur wheat
2 bunches parsley, chopped
1 bunch mint, chopped
1/2 red onion, diced
2 cloves garlic, diced
1 lemon, juiced
salt and pepper
1/4 cup olive oil

Bring two cups of well-seasoned water to a boil. Add the bulgur, cover and set aside for 20 minutes. Meanwhile, prepare the rest of the salad. Chop the herbs—some stems are totally ok— chop the onion and garlic. Mix the herbs and vegetables together in a large bowl. If tomatoes are in season, feel free to chop a few of those and add them in as well.  Add the lemon juice. Drain the excess water out of your bulgur and add that to the herb mixture. Toss well and season with salt and pepper. It should be quite herby and lemony. Add a hearty drizzle of olive oil to help mellow the flavors out and set aside. This salad only improves as the flavors meld.

Put the chicken cubes onto skewers. You’ll lose some of the yogurt marinade while skewering, but the flavors should have had time to permeate the chicken. Heat a grill or grill pan over high heat. Cook the skewers for several minutes per side, until the chicken is cooked through. Serve over rice alongside the tabbouleh salad.

-Emily