Many people say the Mediterranean diet is one of the best. It’s turns of summer dishes- I couldn’t agree more, fresh fish, no fuss meals and great flavours.
Last night I cooked up some lamb meatballs, homemade tazici, homemade wholemeal and wraps. I’d never made wraps before so it was an experiment that’s for sure. But like anything I try in the kitchen- gets better with practise!
- Mix 400G of lamb mince (I used 20% fat, the lean versions make rather tough meatballs) with 2 tbsp of fresh mint and 2 tbsp of fresh coriander, 1 tsp harrsia paste and one small red onion, finely diced. Season, then mix it all up into about 16 balls and place in the fridge for about an hour.
- Pour 500g natural Greek yogurt ( not low fat, this is just full of sugars) into a bowl.
- De- seed and finely chop a cucumber, add to the bowl.
- Finely chop 4 sprigs of dill and 4 springs of mint, add to the bowl.
- Juice half a lemon into the bowl and mix up. Season to taste.
This makes plenty so you can use it for days after!
- Mix 500g wholemeal strong flour with a sachet of yeast, 30g sugar, 30g butter and 30g salt.
- Add around 400ml of water- untill the mixture is coming of the side.
- Leave in a light oiled bowl, covered with a tea towel for about 2 hours- or untill it’s doubled in size.
- Divide into balls of 60g. Then roll out into round circles (if your like me and don’t own a rolling pin- large cooking chopsticks will work a treat!).
- Heat 1 tbsp of vegetable oil in a frying pan untill really hot- like smoking!
- Cooked for two minutes on one side, flip and cook for a minute.
- Stack on top of each other once cooked- this will force the wraps to soften due to the heat.
Serve up with some spirilized carrot, feta and a sprinkle of pomegranate!