PITA FILLED WITH ROAST LEG OF LAMB, FRIED AUBERGINES AND BOILED EGGS

Marie Claire (South Africa) - - FOOD -

IN­GRE­DI­ENTS

2kg leg of lamb 8 cloves gar­lic 1 tbsp olive oil 2 tbsp mus­tard Salt and black pep­per 2 large aubergines, sliced into 0.5cm pieces 4 firm-boiled eggs 6 pita breads Hum­mus, to serve Pomegranate seeds, to serve FOR THE ZHUG HOT SAUCE 30g flat-leaf pars­ley 60g fresh co­rian­der 1 tsp car­away seeds 1 tsp ground cumin 1 tsp salt 8 car­damom pods 50g chopped green chill­ies (about 8-10) with seeds 4 tbsp lemon juice 8 cloves gar­lic, chopped FOR THE TAHINI YO­GHURT 1 cup dou­ble-cream Greek yo­ghurt 3 tbsp tahini paste 1 tsp finely minced gar­lic 2 tsp fresh lemon juice Sea salt and ground pep­per

More Life’s A Beach Cot­tage by Neil Roake (R290, Ja­cana)

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