We Tri'd It: Lamb Power Bowls (Thanks David Tanis & New York Times Food)
I almost skipped over this recipe for Turkish-Style Lame Boreks by David Tanis in a recent issue of the New York Times when I saw the picture of the flakey pastry. NOT gluten-free friendly. But I kept reading because it reminded me of a dish we had in Israel. Actually, it was more like a bite of a dish I had in Israel since I had to dig through a delicious looking pastry to get to the flavorful meat filling. Anyone else do that?
Anyway, I figured, why not drop the borek wrapper (and that flakey pastry I wish I could eat) and turn this dish into a Borek Bowl. Chipotle, I'm one step ahead of you! I subbed in nutty buckwheat (kasha) for the pastry, kept the flavorful spiced lamb and tangy feta sauce in tact, and added some fresh elements.
I hope David Tanis isn't too annoyed that I modified his recipe. Maybe he'll be happy with the gluten-free updates so that people with restrictive diets didn't have to skip over this recipe. Cuz it's a good one.
modified from the New York Times Food Section (AF additions in bold)
FOR THE MEAT:
1 pound ground lamb
1 small onion
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon cayenne
1 tablespoon sumac
1 tablespoon pomegranate molasses**
1/2 cup golden raisins
1/4 cup pine nuts, toasted
2 large handfuls of spinach, chopped
FOR THE CHEESE:
4 oz. feta cheese, crumbled
1 cup Greek yogurt
juice from 1/2 a lemon
salt & pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
OTHER BOWL ESSENTIALS:
2 cups cooked kasha (buckwheat)
diced red bell peppers
sliced persian cucumbers
**pomegranate molasses isn't a normal pantry item for me (maybe now it will be!), so instead I used 1/4 cup of an athlete favorite concentrated tart cherry juice.
Here's the original method, with me changes penciled in. You can find the original recipe here.
TO ASSEMBLE BOWLS:
Add some kasha to each bowl. Top with lamb, feta sauce, cucumbers, bell peppers, and sesame seeds. Serve with a lemon wedge.