© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The idea of filling flatbread with aromatic well-seasoned ground meat is as simple as it is ingenious. The result is so delicious that the dish, known as sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay, has even travelled around the world. From the kitchens of the Levant to South America, particularly Brazil where it has become an integral part of Brazilian cuisine.
The long tradition of flatbread starts in the Arab world, especially in Syria, Jordan, Palestine and Lebanon, where sfiha is widespread. As with many flatbreads, yoghurt plays a central role. Yoghurt's unique properties allow it to act not only as a binding agent, also makes the dough particularly soft and fluffy. Traditionally, sfiha is made with ground lamb, but you can also use beef. There are also vegetarian sfiha with vegetables or variations refined with cheese or quark. These meat pies are really delicious when served warm with yoghurt or tahini dip. But they taste equally good when served as cold party snack.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These kofte served with a light slaw and creamy labneh over warm flatbread are incredibly delicious, flavourful and ridiculously simple to make. A mediterranean-inspired meal perfect for summer evenings. Make them with beef or/and lamb mince. I have threaded kofte with rosemary stems, but you can use metal or bamboo skewers. I prefer to make kofte without any filler, but you certainly can add a slice of finely chopped toasted bread or even plain breadcrumb to the mixture.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Instead of inserting the garlic, thyme and anchovy into incisions, you can also whizz them in a blender until smooth, then rub the lamb all over with it. Using anchovy definitely takes this roast to the next level for the family feast. It's great served with roasted potatoes and your favourite spring vegetables or simply with a salad. Use the pan juices and onions to make a gravy if you wished. Leftover lamb will keep in the fridge for a few days or so.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Lamb neck is an underrated and economical cut of lamb. Like lamb shanks, it is a tough cut that needs very long, slow cooking, so it breaks down the connective tissue, imparting a flavour and tenderness. Lamb neck has the bone in the middle and a good amount of meat surrounding it. You can source them from Mediterranean or Turkish supermarkets. This recipe is simple to put together and a perfect cosy dinner for the family on those cold winter nights.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Juicy tender meatballs in a delicious creamy shiitake mushroom sauce served with a simple leafy salad. Easy, comforting and incredibly delicious! You can serve them with mashed potatoes, polenta, noodles or bread if you ain't on low carb diet.
Had to remove bouquet garni before roasting because my baking pans are too small. If you used one large baking pan, then pour the sauce over meatballs with herbs.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Gelatin rich lamb neck is a relatively economical cut, but no less delicious. Similar to oxtail, the connective and fatty tissues marbling the meat make the lamb neck a rich cut perfect for low and slow cooking with proper seasoning. With a little patience and love, you can transform this inexpensive cut of meat into the most flavourful, buttery, and fork-tender treat.
Chermoula is a tangy herb condiment used in North African cooking. It is traditionally used to flavour fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Adana kebab is a Turkish dish (from the city of Adana in the south of Turkey) consisting of well-seasoned minced lamb, which is prepared on a skewer and grilled over a charcoal fire. They are usually long and flat. I guess I will have to settle for an approximation of the original and work on flattening them even more next time. Fortunately, those are pretty tasty too even though I cooked them on a grill skillet and therefore lack of a hint of the smokiness from the coals! Traditionally, they are served with lavash (again I used regular flatbread), a type of Turkish flatbread, garlicky yoghurt sauce (I used tzatziki) and red onion salad with lots of parsley and sumac. For the salad, I just mixed red onion slices, roughly chopped tomatoes and chopped parsley with some lemon juice and sumac.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Sweet roasted butternut pumpkin, filled with aromatic lamb mince (use chicken or beef if desired) with lots of warm spices served with a pomegranate molasses flavoured yoghurt sauce. It's the perfect cozy meal for cold days. You can roast the pumpkin and cook the lamb ahead of time, so they are ready to stuff, and roast at dinner time.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This mouth watering pan-seared lamb chops with a tender, pinky center and a fruity blackberry port sauce is perfect on mashed potatoes or with a side of greens. Blackberries are delicious in savoury sauces, and this version is the ideal match for the rich lamb chop and many different meats. To get a nice crust on the lamb chops, use a cast-iron or stainless steel skillet. Non-stick just won't cut it.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The lamb racks are coated with a blend of fresh herbs and then roasted to perfection. It's so tender, juicy and flavourful. Served alongside a vibrant mint chimichurri, absolutely perfect for a family Sunday dinner or an easy main for entertaining. Roast the lamb for about 15 minutes for very pink meat, 20 minutes for medium rare, and 25 minutes for medium/well-done and 30 minutes for well done.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is truly the easiest way to prepare a leg of lamb – simply season the meat with garlic, roseamry, salt and pepper and let your slow cooker work its magic for 8-10 hours until the flesh falls off the bone! The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the beef broth and spices that keep the flesh succulent and tender during cooking. The lamb is ready to be served once it's done in slow cooker. Browning in the oven is optional.
I have used the cooking juice to make a gravy to serve with lamb. However, if you ain't fancy for gravy, then serve them with some browned lemon and garlic halves. Enjoy with some roasted or steamed vegetables or a simple salad.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These lamb and feta meatballs are deliciously spiced with mint and garlic. They are succulent, juicy and loaded with flavour served with a colourful cherry tomato salad over a bed of homemade hummus. They are naturally gluten free, low carb and perfect comfort food for the whole family to enjoy.