Even the scrapings from a big pot of yoghurt are sufficient to create the beginnings of a magical meal. Yoghurt tenderises protein, and in addition helps create a crust that caramelises superbly, both within the pan or on the barbecue. Any mixture of spices will work within the marinade, so experiment with no matter you’ve in your retailer cabinet. The marinade works on nearly any protein, too. Right here, I’ve mixed aubergines with lamb, as a result of they go so properly collectively, particularly when slathered with za’atar, lemon and garlic yoghurt.
Yoghurt-marinated lamb and aubergine with za’atar, Palestinian couscous, beetroot leaves and chickpeas
Marinating meat in leftover yoghurt is a good instance of how meals scraps have the potential to raise a meal. I made this marinade within the yoghurt pot itself, on the similar time cleansing down the perimeters and profiting from the previous few scraps. As soon as marinated and grilled, each lamb and aubergine are superbly encrusted in a flavoursome umami bomb of deliciousness created by the yoghurt.
4 tbsp yoghurt
1 tbsp zaatar
Zest and juice of ½ lemon
2 garlic cloves, peeled and crushed
½ tsp sea salt
¼ tsp black pepper
4 lamb chops
1 aubergine, reduce lengthways into quarters
2 tbsp olive oil
For the couscous
100g maftoul (Palestinian hand-rolled couscous), or large couscous
1 x 400g can chickpeas
100g beetroot leaves, or chard, shredded
Further-virgin olive oil, for dressing
1 pinch za’atar, to garnish
1 small bunch of sentimental herbs, leaves roughly chopped, stalks finely chopped – I used parsley, however coriander, mint and dill would additionally work, both on their very own or together)
2 lemon wedges, to serve
2 tbsp yoghurt, to serve, elective
In a big bowl, combine the yoghurt, za’atar, lemon zest and juice, and garlic, and season. Add the chops and aubergine to the bowl, toss to coat, then cowl and chill for no less than 4 hours, and as much as three days.
To make the couscous, put the maftoul in a pan with the chickpeas, the liquid from the tin and 25ml water. Cowl, deliver to a boil, then simmer gently for 10 minutes, till al dente. Stir within the shredded beetroot leaves, then gown with extra-virgin olive oil and season to style. Cowl and watch for a couple of minutes for the leaves to wilt.
In the meantime, put two tablespoons of olive oil in a really massive frying pan on a medium-high warmth, then add the lamb and aubergine and sear with out transferring for 5 minutes. Flip and cook dinner for an additional two minutes, or till charred however the meat remains to be pink, then go away to relaxation for a couple of minutes.
Serve the couscous topped with the lamb and aubergine, and with additional za’atar, smooth herbs, lemon wedges and a drizzle of yoghurt, you probably have some to spare.