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.
Love to cook? Sign up today to get daily recipes 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
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?