Saturday afternoon a week ago it was a solid opportunity to overeat and be limited in the accompanying regrets. Basing my concoction on the flavor and ingredient combinations that normally would result in lamb meatballs, I took a taco meat approach and browned the ground lamb, mixed it with spices and onion, added in harissa sauce, and finished it out with soft goat cheese. This served as the base atop flatbreads, and caramelized onions and roasted red pepper strips became the middle layer, and the topping was a tangy tahini yogurt sauce. It all deserved the "wow" utterances that tumbled out at mealtime.
Inspired by "Lamb Köfte with Yogurt Sauce and Muhammara," from Bon Appétit, January 2010. [clipping]
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