Cuisine : Greece : Lamb
Travel Through Food - Greece: Lamburger, Hummus & Tzatziki
Don't have time or money to spend traveling the world? Then bring the world to you through food. Native cuisine is a quick and delicious way to learn about a new culture and community. The possibilities of travel through food are endless and you don't even have to pack a bag!
Today's journey takes us to Greece where we will put a spin on the traditional gyros sandwich by creating a lamburger (lamb hamburger). We'll replace the slow roasted lamb meat with ground lamb and put it into a bun with tzatziki. Serve with hummus, pita bread and ouzo to wash it down.
Our passport to Greece begins with the table setting. Combinations of blue and white will quickly remind you of a Mediterranean seaside table. A gold pillar candle surrounded by shells and a dusting of sand will make it authentic.
Hummus
You've probably had hummus with pita bread as a party appetizer. Many grocery stores sell hummus but it's easy to make your own. You can add flavors such as roasted red peppers, roasted garlic or other vegetables to the hummus for easy variations.
A food processor makes hummus (and so many other foods) a snap to prepare. Drop 2-3 cloves of garlic into the processor and mince well. Add 2 cups drained canned chickpeas (garbanzo beans), 1 teaspoon kosher salt, 1/3 cup tahini (sesame paste) and 1/4 cup fresh lemon juice (about 2 lemons). If the hummus looks too thick, add a tablespoon or two of the drained chickpea liquid. The longer this sits in the refrigerator the more flavorful it becomes.
Tzatziki
You might not recognize the name, but you've most likely had tzatziki if you've ever eaten a Gryo. It's a yogurt based spicy cucumber sauce that can be served in a sandwich or eaten alongside your hummus with pita bread or chips.
For the Tzatziki, place 1 pint plain yogurt (don't use non-fat) in a cheese cloth lined sieve set over a bowl. Let drain in the fridge for several hours to remove excess water. Alternatively, buy Greek yogurt. In the food processor, grate a peeled and seeded cucumber. Mix in 1 tablespoon of kosher salt and place into the same type of sieve cheesecloth setup that the yogurt is in. Also put in the fridge for a few hours. Another method for the cucumbers is to place them in a clean kitchen towel and ring out the water.
Combine the drained yogurt and cucumber in a bowl with 3 cloves grated garlic (use a microplane), 1 tablespoon good olive oil and 2 teaspoons white or champagne vinegar, 1 tablespoon fresh squeezed lemon juice and freshly ground black pepper. 2 teaspoons fresh minced dill are optional. Once combine this dip can be set aside in the fridge for several hours for all flavors to meld together.
Lamburger
Now it's time for the main dish - the lamburger. Freshly ground lamb is readily available in most markets but if you can't find it, any ground meat such as beef or chicken can be used. The seasonings make this "greek" so don't stress if you can't find ground lamb.
Mince two cloves garlic in the food processor then grate in one small yellow onion. Add to one pound ground lamb plus 1 teaspoon chili powder, one teaspoon ground cumin, 1/2 teaspoon dried oregano, a couple pinches of kosher salt and several turns of fresh cracked black pepper. Mix gently to combine - your hands work best - and divide into three or four equal portions, depending on how hungry you are. Cook on an indoor grill or pan fry until the burgers are medium to well done, depending on your preference. Lamb and beef can be served medium...of course cook your chicken or turkey all the way through!
The Meal
Serve the lamburger on buns with tzatziki, sliced tomato, sliced red onion and lettuce leaves. Before serving your hummus, drizzle on a small amount of good extra virgin olive oil and gently stir to incorporate. Serve with fresh pita or pita chips. Also serve the remaining tzatziki with the hummus. Pour a shot of ouzo for everyone and let the fun begin. Opa!
TIP: GiftStashers, create a registry called Greek Food and save choices there until you're ready to buy.