How To Get A Delicious Mediterranean Pita Dinner, homemade: hummus, ground lamb and olive pate.
by Ronald Vaughn
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Mediterranean Pita Dinner, homemade: hummus, ground lamb and olive pate.
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We hope you got insight from reading it, now let’s go back to mediterranean pita dinner, homemade: hummus, ground lamb and olive pate. recipe. You can have mediterranean pita dinner, homemade: hummus, ground lamb and olive pate. using 31 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mediterranean Pita Dinner, homemade: hummus, ground lamb and olive pate.:
Use 1 chopped Lettuce
Prepare 2 diced fresh tomatoes
You need Hummus
Prepare 16 oz chickpeas
Take 1 salt
Get 1 pepper
Take 1 Olive oil
Provide 1 fresh basil
Prepare 1/2 tsp dry oregano
Prepare 2 fresh lemons juice
You need 1 clove garlic
You need 1/2 beef bouillon
Take Ground Lamb
Prepare 1 lb Ground Lamb
Prepare 1/2 onion
Use 1 clove garlic
Provide 1 coconut oil
Get 2 tsp Berbere powder
Use 2 tsp curry
Provide 1/2 tsp paprika
Get 4 oz red wine
Prepare Olive Pate
Prepare 6 oz green olives
Take 6 oz black olives
Take 2 clove garlic
Take 6 fresh basil leaves
Provide 2 tsp Balsamic vinegar
Get 1/2 tsp dry oregano
Take 1/2 tsp Red chili powder
You need 1 tbsp choppe fresh parsley
You need 1 salt, pepper, EVOO
Steps to make Mediterranean Pita Dinner, homemade: hummus, ground lamb and olive pate.:
cover the chickpeas in cold water, let rest in a bowl for 7-8 hours
Drain chickpeas. In a pot cover them in water, add the half bouillon, bring to quick boil, then turn heat to low and cook about 30 minutes, until tender. Drain them, save about 4 oz. of the water and let rest at room temperature. This can be done on advance
In a blender, add the chickpeas and all the ingredients for the hummus. Add the cooking water as needed to reduce thickness. Careful with the olive oil, add a little at a time, blend and keep going. Hummus should be thick but not a dense paste. Refrigerate about 30 minutes
Now that you are done with the hummus, do the same to make the olive pate: blend the ingredients, and carefully drizzle olive oil into it. If you pour the oil too fast, the pate will break. Pate should be thinly grounded, not a paste, and moist with oil. Refrigerate 30 minutes.
Looking good, now onto the lamb. Heat a pan, add about 3/4 tablespoon of coconut oil, saute the onion over medium to high heat. After 3 minutes add the minced garlic clove. After a minute add the lamb, stir. Add all the spices to the lamb. Now the lamb should get brown quickly, but it looks like it needs some liquid. Hence, the red wine, pour it and let evaporate, a few minutes.
Time to serve: I like to quickly heat the pita bread tom make it warm in a pan, no oil or butter, nothing. Just heat 30 seconds each side. In separate serving bowls place the lettuce, the tomatoes and the pate. In large serving plate, place the ground lamb in the center, surround it with the hummus, add a couple of basil leaves to garnish and open a good bottle of red wine. Buon appetito!
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