Last recipe for today--promise! I haven't tried this one yet, but...Fresh Naan + Grilled Lamb. #nom
First, the naan.
4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoonactive dry yeast
3/4 cup warm milk
1 cup greek yogurt
melted butter for brushing (may use olive oil)
fresh cilantro or other herbs for topping
Instructions
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the four, salt, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Grilled Lamb Tikka with Caramelized Apricots + Pine Nut Labneh
Labneh
1 cup plain Greek yogurt
1 teaspoon lemon juice + zest
1 tablespoon each: pine nuts, pistachios and sesame seeds, chopped
1 tablespoon fresh thyme
mixed herbs, chopped (I used cilantro, basil, oregano + mint)
olive oil, for serving
Instructions
Labneh
In a bowl, mix together the yogurt, lemon juice, lemon zest and a pinch of salt. Place a sheet of cheesecloth or a thin kitchen towel in mesh strainer. Pour the yogurt mixture into the cloth and bring the edges of the cloth together at the top. Tie together the ends of the cloth, so the yogurt is closed inside. Place the strainer over a large bowl and place in the fridge overnight. If you are in a hurry, you can skip straining the yogurt and just use the Greek yogurt as is, not a huge deal!!
Meanwhile, add the pine nuts, pistachios, sesame seeds and thyme to a skillet. Cook until toasted and fragrant, about 3-5 minutes. Season with salt.
When the labneh is ready, remove it from the fridge and roll it into balls. Roll each ball in the chopped herbs and then place in a bowl and cover with olive oil. Keep in the fridge until ready to serve.
Lamb
Place the lamb in a gallon size ziplock bag or a 9x13 inch pyrex. Add the tandoori paste, coconut milk, sesame oil, smoked paprika, salt and pepper. Massage the marinade all over the lamb steaks. Let sit for 20-30 minutes or up to 6 hours in the fridge.
When ready to grill, preheat the grill or a grill pan to high heat.
In a bowl, toss together the apricots, honey and balsamic vinegar. Place the steaks on the grill and grill about 5 minutes per side (cooking time will vary depending on the thickness of your lamb) or until your desired doneness is reached. Remove from the grill and allow to rest 5 minutes before slicing the steak thinly.
Meanwhile, rub the grill with a little oil if need and then add the apricots. Grill for 3 minutes per side or until the apricots begin to caramelize. Once grill marks begin to appear, you will know they are ready.
To serve, place a piece of naan on a plate. Add the slices of lamb and then the apricots. Place a few labneh balls on each piece of naan and sprinkle with the pine nut/seed mixture. Drizzle with olive oil and then add fresh mint and cherry tomatoes. EAT!
First, the naan.
4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoonactive dry yeast
3/4 cup warm milk
1 cup greek yogurt
melted butter for brushing (may use olive oil)
fresh cilantro or other herbs for topping
Instructions
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the four, salt, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Labneh
1 cup plain Greek yogurt
1 teaspoon lemon juice + zest
1 tablespoon each: pine nuts, pistachios and sesame seeds, chopped
1 tablespoon fresh thyme
mixed herbs, chopped (I used cilantro, basil, oregano + mint)
olive oil, for serving
Lamb
4 lamb steaks
2 tablespoons tandoori paste
1/3 cup canned coconut milk
1 tablespoon sesame oil
2 teaspoons smoked paprika
1/2 teaspoon salt + pepper
6 ripe, but firm, apricots, halved + pitted
1 tablespoon honey
1 tablespoon balsamic vinegar
6 fresh warm naan, for serving
fresh mint + cherry tomatoes, for serving
4 lamb steaks
2 tablespoons tandoori paste
1/3 cup canned coconut milk
1 tablespoon sesame oil
2 teaspoons smoked paprika
1/2 teaspoon salt + pepper
6 ripe, but firm, apricots, halved + pitted
1 tablespoon honey
1 tablespoon balsamic vinegar
6 fresh warm naan, for serving
fresh mint + cherry tomatoes, for serving
Labneh
In a bowl, mix together the yogurt, lemon juice, lemon zest and a pinch of salt. Place a sheet of cheesecloth or a thin kitchen towel in mesh strainer. Pour the yogurt mixture into the cloth and bring the edges of the cloth together at the top. Tie together the ends of the cloth, so the yogurt is closed inside. Place the strainer over a large bowl and place in the fridge overnight. If you are in a hurry, you can skip straining the yogurt and just use the Greek yogurt as is, not a huge deal!!
Meanwhile, add the pine nuts, pistachios, sesame seeds and thyme to a skillet. Cook until toasted and fragrant, about 3-5 minutes. Season with salt.
When the labneh is ready, remove it from the fridge and roll it into balls. Roll each ball in the chopped herbs and then place in a bowl and cover with olive oil. Keep in the fridge until ready to serve.
Lamb
Place the lamb in a gallon size ziplock bag or a 9x13 inch pyrex. Add the tandoori paste, coconut milk, sesame oil, smoked paprika, salt and pepper. Massage the marinade all over the lamb steaks. Let sit for 20-30 minutes or up to 6 hours in the fridge.
When ready to grill, preheat the grill or a grill pan to high heat.
In a bowl, toss together the apricots, honey and balsamic vinegar. Place the steaks on the grill and grill about 5 minutes per side (cooking time will vary depending on the thickness of your lamb) or until your desired doneness is reached. Remove from the grill and allow to rest 5 minutes before slicing the steak thinly.
Meanwhile, rub the grill with a little oil if need and then add the apricots. Grill for 3 minutes per side or until the apricots begin to caramelize. Once grill marks begin to appear, you will know they are ready.
To serve, place a piece of naan on a plate. Add the slices of lamb and then the apricots. Place a few labneh balls on each piece of naan and sprinkle with the pine nut/seed mixture. Drizzle with olive oil and then add fresh mint and cherry tomatoes. EAT!
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