Summertime may be a few weeks away on the calendar, but by the thermometer on my patio, I’d say it’s already here. That means grilling season is also here. I like to grill everything. Grilled Caesar, grilled fruit, grilled seafood, grilled veggies. But nothing really beats a grilled steak though. Especially if it came from a 100% grass-fed cow from a local farm. The beef is the star but the chimichurri sauce is light, bright and fresh….
We love Middle Eastern food around here. One of my favorite dishes to order in a restaurant is the fattoush salad. I love the addition of the little pieces of crispy pita and the bright, tangy flavor of the sumac. One of my favorite dishes to make in the summer is tabbouleh. It’s quick, light and I don’t have to heat up the whole kitchen when I make it. Perfect! A few weeks ago I was making tabbouleh and it suddenly came to me. Why not combine two of my favorite things? That’s how this light yet filling summer dinner came to be….
A few weeks ago I was lamenting to my friend, Theresa who is a fellow food blogger (Island Vittles) that I had half a pound of ground beef in my fridge and nothing to do with it. She suggested I make lahmacun. Uh, come again? What’s a lahmacun? Well, it turns out that it’s a delicious and easy Moroccan flatbread. They’re typically made with lamb, but I had beef, so that’s what I used. I also seriously upped the amount of meat. The recipe from Saveur magazine that I adapted only used 3 oz of lamb for 4 flatbreads. However, it’s important not to overload the dough with the topping, otherwise they won’t be crispy on the bottom. I have found that 6-8 oz is the perfect amount….