Ingredients with Measurements:
- 1 lb. ground lamb
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped cucumber
- 1/4 cup chopped lettuce
- 1/4 cup tzatziki sauce
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, cook the ground lamb over medium-high heat until browned and cooked through.
2. Add the cumin, paprika, garlic powder, onion powder, salt, and black pepper to the skillet and stir to combine.
3. In a small bowl, mix together the Greek yogurt, parsley, and mint.
4. Lay out the tortillas on a flat surface and spread the yogurt mixture evenly over each one.
5. Sprinkle the shredded mozzarella cheese over the yogurt mixture on each tortilla.
6. Spoon the cooked lamb over the cheese on each tortilla.
7. Sprinkle the red onion, tomato, cucumber, and lettuce over the lamb on each tortilla.
8. Drizzle the tzatziki sauce over the vegetables on each tortilla.
9. Fold each tortilla in half to create a quesadilla.
10. Heat the skillet over medium-high heat and place one quesadilla in the skillet.
11. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
12. Repeat with the remaining quesadillas.
13. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Cook the lamb over medium-high heat and cook the quesadillas over medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 560
Fat: 28g
Carbohydrates: 37g
Protein: 38g
Sodium: 1050mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Any type of cheese can be used instead of mozzarella.
- Any type of vegetables can be used for the toppings.
- Any type of sauce can be used instead of tzatziki.
Variations:
- Add sliced olives or roasted red peppers to the quesadillas.
- Use pita bread instead of tortillas.
- Grill the quesadillas instead of cooking them in a skillet.
Tips and tricks:
- Make sure to cook the lamb thoroughly before adding the spices.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with toppings to prevent them from falling apart.
- Serve with extra tzatziki sauce on the side for dipping.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium-high heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh parsley or mint.
Garnishes:
Fresh parsley or mint.
Pairings:
Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
Greek salad or roasted vegetables.
Troubleshooting advice:
If the quesadillas are falling apart, try using less toppings or folding them more tightly.
Food safety advice:
Make sure to cook the lamb thoroughly to prevent any foodborne illnesses.
Food history:
Doner kebab is a popular Turkish street food that typically consists of seasoned meat cooked on a vertical rotisserie and served in a pita or wrap. Quesadillas are a Mexican dish that consists of a tortilla filled with cheese and other ingredients, folded in half, and cooked until crispy.
Flavor profiles:
The lamb is seasoned with cumin, paprika, garlic powder, onion powder, salt, and black pepper, giving it a savory and slightly spicy flavor. The yogurt mixture adds a tangy and creamy element, while the tzatziki sauce adds a refreshing and slightly tangy flavor.
Serving suggestions:
Serve the quesadillas hot and garnished with fresh herbs.
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