A touch of plain yogurt in these Middle Eastern-style lamb patties helps keep them wonderfully succulent, and a dollop of mint-flavored yogurt on the side balances their richness.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Tasty and simple. The yogourt side with mint is a must.
We thought this was good; we used lean lamb, added a pinch of cayenne to spice it up a little. Then we transferred the patties to a paper towel lined plate to suck up some of the oil. We also added a few chopped pine nuts to the couscous to jazz it up a bit.
we thought this recipe was just fine the way it was. we cut it in half because their is only two of us. the next time we do it I will add some heat to it to see how it will work.
It's a good recipe. The family liked it. Maybe we bought fatty lamb, but I don't think you need to cook it with any oil. Also, I wonder if the couscous would have been tastier if the fruitiness of the apricot were enhanced by replacing some of the chicken broth with apricot or orange juice. Don't ask me how much or whether it would have worked. Someone else have any ideas?DR in E
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?