Delicious, Flavorful, Lamb Marguez Patties.....

S

suz

Well-known member
Made these last night. Delicious fast dinner. If you like lots of flavor you will like these!

I made 1/2 the recipe last night as I cooked for just me.

To 1lb ground lamb add 1t of cumin, corriander, ground fennel. 1/4t cinnamon and salt. 2-3t harissa paste or sauce. Dependent on how spicy you like it.

Mix together and form patties. I cooked them in my cast iron pan. No need to add oil to your pan if it's well seasoned as the lamb gives off lots of fat.

I served it with a yogurt sauce made with lowfat greek yogurt, lemon juice, chopped grape tomatoes and cucumber.

 
harissa substitute?

How do I make it or where can I get it or what else could I use?

 
It's a common flavouring in North African (so Mediterranean) cooking. I used to make it`until I

got seriously hooked on the food of that locale. Now you can buy it easily. The advantage to making your own is that you can cool down the heat a bit, good for sensitive wimps such as I.

Here's one suggestion from online:

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

 
I think you should be able to find it at most markets....

it also mixes well with yogurt as a dipping sauce or great with falafal.

 
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