Pulled lamb

 Pulled lamb

Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now.
This dish is just a rustic fast food take on a easter dinner,

I used 1 leg of lamb that I boned and cut into pieces

Marinade
6 cloves garlic
1 onion
1 dl chopped parsley
1 leaves from 1 couple sprigs rosemary
2 tsp ground cumin
1 dl olive oil
2 teaspoons white wine vinegar

Mash everything in a blender or with an immersion blender, rub this on the lamb pieces. Allow to sit for 3 hours at room temperature or overnight in the refrigerator.
Pulled lamb recipe

Put the meat in a roasting pan with the marinade and bake in of the oven at 90-100 C for 7 hours.I covered the lamb pieces with aluminium foil half the time.

When it is finished shred the meat and serve with fresh Pita bread or flat bread, vegetables, legumes and sauces.

Homemade Pita and flat bread, recipe HERE

 

Tzatziki recipe HERE
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Mint and parsley salad recipe HERE
The rest of the side dishes I bought ready made.

Homemade pita- and flat breads

Home made pita bread
Soft breads you can fill with meats and vegetables.
This recipe is for both the pocket bread and flat bread for rolling.
They are super easy to make, the pita breads I baked in the oven, the flat breads I fried in a pan.
4.5 dl lukewarm water
1 sashet of dry yeaast
1 tablespoon olive oil
1/2 tsp salt
10-11 dl flour
Dissolve the yeast in a little water. When it is dissolved add the rest of the water, oil and salt and mix well. Add the flour and knead the dough until it is smooth and plyable.
Put the dough in a bowl and cover for about 30 minutes. Divide the dough into 16 equal parts and shape into sound buns.
Let the buns rise for about 10 minutes, then roll them flat about 1/2 cm thick. Place them on a baking paper covered baking tray.
Let pitas to rise at least 10 minutes before baking the middle of the oven at 220 C for about 10 minutes. The pitas will blow up after a few minutes in the oven.

When they are finished, let them cool on a rack.

For the flat bread, roll the buns thinner, my was almost 1 mm in thickness. You do not have to let these rise. I fry them as soon as I have rolled them out.
Fry them in a pan or girdle on medium to high heat. When they blow up like the picture below, turn them and give them a minute or two on the other side. When they are done place them between two kitchen towels to keep them moist.

Homemade flat bread
We ate these with pulled lamb with a lots of nice condiments.

English muffins

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This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

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This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.

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