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Moroccan lamb burgers with tomatoes, houmous and pitta recipe

Moroccan lamb burgers with tomatoes, houmous and pitta recipe

Spice up your barbecue with some North African know how.

Ingredients
800g lean lamb mince
Small bunch spring onions, trimmed and finely chopped
1 tsp smoked paprika
11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
4 pitta breads
8 ripe plum tomatoes, sliced
2 shallots, finely sliced into rings
Small tub good-quality houmous
Fresh mint leaves, to garnish
Method
1. Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
2. Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
3. Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.
Nutritional info
Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Falafels recipe

The fresh flavours of falafels have become so popular that vegetarian chef extraordinaire Simon Rimmer simply can't resist them.

Ingredients

2 tsp each cumin and coriander seeds

2 x 400g cans chickpeas, rinsed, drained and patted dry

1½ tsp baking powder

2 tbsp plain flour

1 red chilli, deseeded and chopped

1 garlic clove, crushed

3 tbsp chopped fresh flatleaf parsley

Grated zest of 1 small lemon

Vegetable oil, for shallow frying

Pitta bread, griddled, to serve

Lime wedges, to serve

For the herb yogurt

100ml Greek yogurt

1 tbsp chopped fresh coriander

1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve

Juice of 1 lime

Method

1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.

2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.

3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.

Nutritional info

Per serving (based on 6): 458kcals, 17.4g fat (2.9g saturated), 16.8g protein, 64g carbs, 3.6g sugar, 1.8g salt

Wine Recommendation

Chill a fresh, simple white here. A crisp, lemony Italian, such as Soave or Pinot Grigio, is just right.

Pan-fried chicken on chilli rocket with charmoula butter recipe

Serve this quick North African supper to friends or family. They'll love the Charmoula, a Moroccan spice mixture that releases its subtle flavours as the butter melts over the chicken.

Ingredients
For the chermoula butter
2 red chillies, seeded
175g butter, softened
Small handful of chopped fresh coriander
2 garlic cloves, crushed
1 tsp ground cumin
Good pinch of saffron strands
Grated zest of 1 lemon
4 chicken breasts, skin on
4 tbsp olive oil, plus a little for brushing
1 tbsp balsamic vinegar
1 large bag wild rocket
Method
1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.
2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.
3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.

Spicy lamb kofta kebabs with houmous dressing recipe

The special ingredient in this healthy recipe is the houmous in the dressing - it goes perfectly with the warming, spicy meatballs.

Ingredients

500g organic lamb mince

1 tbsp Moroccan spice mix (we used Schwartz)

1 spring onion, finely chopped

2 tbsp chopped fresh coriander, plus extra for the salad

4 tbsp apricot jam, warmed

3 tbsp houmous

150g natural yogurt

Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)

Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

Lamb steaks with fruity spiced couscous recipe

Serving instructions
Serves 4 | Ready in 15 minutes | Rating
Try this quick and easy dish for the taste of North Africa.

Ingredients
Put 175g couscous
100g dried ready-to-eat apricots, chopped,
2 tablespoons harissa paste
225ml boiling water
handful chopped fresh mint leaves
4 lamb rump steaks
150g natural yogurt
Method
Put 175g couscous and 100g dried ready-to-eat apricots, chopped, in a large bowl. Stir 2 tablespoons harissa paste into 225ml boiling water, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh mint leaves and season. Meanwhile, season 4 lamb rump steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink. Set aside for 5 minutes, then thickly slice. Stir some more chopped fresh mint leaves into 150g natural yogurt and season. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.

Quick lamb tagine recipe

Serving instructions
Serves 4 | Takes 5 minutes to make and 15-20 minutes to cook | Rating
Take your tastebuds on a Moroccan adventure. Boned chicken thighs are also fantastic in this Moroccan sauce.

Ingredients
1 tbsp olive oil
4 lamb leg steaks
1 large red onion, cut into wedges
400g Seasoned Pioneers Moroccan Fennel & Apricot Tagine Sauce
200g canned chickpeas, drained and rinsed
100g marinated and grilled aubergines, sliced
A handful of dried apricots, roughly chopped
Fresh coriander leaves, roughly chopped
The zest of ½ lemon
Couscous, to serve
Method
1. Heat 1 tbsp olive oil in a pan, season the lamb steaks and cook for 4-5 minutes each side. Remove from the pan and set aside to rest.
2. Meanwhile, add the red onion to the pan and gently fry for 5 minutes until softened. Pour over the Tagine Sauce, bring to a simmer, then stir through chickpeas and aubergines. Add a handful of dried apricots and bubble for 4 minutes.
3. Spoon the sauce over the lamb steaks and scatter with fresh coriander leaves and the lemon zest. Serve with warm couscous.

Moroccan meals

Moroccan meals
Food has a way of transporting us to places; these Moroccan recipes will evoke the tastes and smells of North African souks. Looking for a quick supper or a dinner party menu? We have recipes to suit.

Duck legs in a ginger and plum sauce recipe
Pear and banana granola crumble recipe
Caramelised pears with hot cross buns recipe
Buttered turkey with sausage, pancetta and apricot stuffing recipe

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