Lamb, Eggplant, Pomegranate Molasses and Za’atar Tacos with Greek Salad
On a high from a delicious Plated meal yesterday (see here), I decided to try for a repeat performance. Tonight’s choice was intimidating on several levels: it included lamb (which I haven’t cooked with before), pickling, and an unknown spice (with an apostrophe). This one turned out great! The mix of herbs and spices infused my house with a heavenly scent and the taste of the meal was just as great (George said it was reminiscent of high-end gyros).
There were a few ingredients that were altogether new to me! Za’atar (wikipedia) is a blend of herbs including thyme, basil thyme, oregano. Here’s how to make it at home (Bon Appetit). Pomegranate molasses is a thick, sticky condiment that can be used for marinades, condiments and drinks (see this article spotlighting it from Kitchn). Also included this week was some lovely fresh produce: English cucumber, eggplant, oregano, mint and some stunning heirloom tomatoes.
Preparing the meal started with pickling red onions in a red wine vinaigrette. This was so easy! I added a little sugar as well. We had tons leftover, so it will be making an appearance later this week!
The ground lamb was easy to brown and I added the Za’atar and molasses. The eggplant was perfect! My husband didn’t even know there was eggplant – it so perfectly absorbed the flavor of the meat.
I mixed up the salad (I added some black olives) and we were ready to go! The tangy salad and savory meat was perfectly offset by creamy feta cheese. This meal pushed me past my comfort zone to a delightful end!