Macedonian Lamb and Chick Peas

Macedonian Lamb and Chick Peas Recipe - A Delicious Dish from Macedonia

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Macedonian Lamb and Chick Peas is a flavorful and hearty dish that combines tender pieces of grilled lamb with chickpeas, olives, tomatoes, and eggplant. This dish is perfect for a family dinner or a special occasion.

History

This recipe is inspired by traditional Macedonian cuisine, which is known for its bold flavors and use of fresh ingredients. Lamb is a popular meat in Macedonian cooking, and it is often paired with vegetables and legumes to create satisfying and nutritious meals.

Ingredients

3.33 qt (2.84 liters) of cooked chickpeas, drained, rinsed, and heated
1.5 lb (907 g) of whole, pitted California ripe olives
1.5 lb (907 g) of diced, seeded tomatoes
1.5 cups of lemon juice
1.5 cups of chopped parsley
0.75 cup of minced serrano peppers
6 lb (2.72 kg) of boneless leg of lamb, cut into 1-inch pieces
0.75 cup of olive oil
0.25 cup of minced garlic
2.5 tbsp of kosher salt
4.5 lb (907 g) of eggplant, sliced into 0.75-inch thick discs
12 inches skewers

How to prepare

Combine chickpeas, California ripe olives, tomatoes, lemon juice, parsley, and peppers in a hotel pan. Set aside.
Toss lamb with 0.33 cup of olive oil, garlic, and 1.5 tbsp of salt.
Thread onto skewers and grill over medium-high heat for 7–9 minutes until cooked to medium, turning occasionally to brown evenly.
While lamb is cooking, brush eggplant with the remaining oil and season with the remaining salt.
Grill over medium-high heat for 2–4 minutes on each side until tender.
Transfer the cooked eggplant to a clean cutting board and dice into 0.5-inch pieces.
Add to the chickpea mixture.
Remove lamb from skewers and toss with the chickpea and eggplant mixture until evenly combined. Serve warm.

Variations

Substitute lamb with chicken or beef for a different flavor.
Add bell peppers, zucchini, or mushrooms to the chickpea mixture for extra vegetables.
Use canned chickpeas instead of cooking them from scratch for a quicker preparation.

Cooking Tips & Tricks

Make sure to marinate the lamb for at least 30 minutes to allow the flavors to penetrate the meat.

- Grill the lamb over medium-high heat to ensure that it cooks evenly and develops a nice char.

- Be careful not to overcook the lamb, as it can become tough and dry.

- Dice the eggplant into small pieces to ensure that it cooks quickly and evenly.

Serving Suggestions

Serve Macedonian Lamb and Chick Peas with a side of rice or crusty bread for a complete meal. Garnish with fresh parsley and a squeeze of lemon juice for added flavor.

Cooking Techniques

Grilling the lamb and eggplant adds a smoky flavor to the dish and enhances the overall taste. Make sure to grill the ingredients over medium-high heat for the best results.

Ingredient Substitutions

If you can't find California ripe olives, you can use Kalamata olives or black olives as a substitute. You can also use canned diced tomatoes instead of fresh tomatoes.

Make Ahead Tips

You can marinate the lamb and prepare the chickpea mixture ahead of time. Keep them refrigerated until ready to grill and serve.

Presentation Ideas

Serve Macedonian Lamb and Chick Peas on a large platter and garnish with fresh herbs and lemon wedges for a beautiful presentation. You can also serve it in individual bowls for a more casual meal.

Pairing Recommendations

Pair Macedonian Lamb and Chick Peas with a glass of red wine, such as a Merlot or Cabernet Sauvignon, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Macedonian Lamb and Chick Peas contains approximately 400 calories.

Carbohydrates

Each serving of Macedonian Lamb and Chick Peas contains approximately 35 grams of carbohydrates.

Fats

Each serving of Macedonian Lamb and Chick Peas contains approximately 20 grams of fat.

Proteins

Each serving of Macedonian Lamb and Chick Peas contains approximately 30 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains olives and may not be suitable for those with olive allergies.

Summary

Macedonian Lamb and Chick Peas is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Macedonian Lamb and Chick Peas is a delicious and satisfying dish that is perfect for a family dinner or a special occasion. With its bold flavors and nutritious ingredients, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Macedonian Lamb and Chick Peas. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook, and she had a knack for creating delicious dishes from all over the world. On that particular day, she had just returned from a trip to Macedonia, where she had learned this recipe from a local chef.

As Maria unfolded the yellowed piece of parchment paper that held the recipe, I could see the glint of excitement in her eyes. She explained to me how this dish was a traditional Macedonian recipe that had been passed down through generations. It was a hearty and flavorful stew made with tender chunks of lamb, creamy chickpeas, and fragrant spices like cumin, coriander, and paprika.

I watched intently as Maria walked me through the steps of preparing the dish. She showed me how to marinate the lamb in a mixture of olive oil, garlic, and lemon juice, then brown it in a hot skillet until it was golden and caramelized. Next, she added the chickpeas, diced tomatoes, and a splash of red wine to the pot, allowing the flavors to meld together into a rich and savory broth.

As the stew simmered on the stove, filling the kitchen with the warm aroma of spices and slow-cooked meat, Maria regaled me with stories of her time in Macedonia. She painted a vivid picture of the bustling markets filled with colorful fruits and vegetables, the ancient churches perched on rocky cliffs, and the friendly locals who welcomed her with open arms.

I listened with rapt attention, soaking in every detail of her tales and savoring the anticipation of tasting the finished dish. Finally, after hours of simmering on the stove, the stew was ready to be served. Maria ladled generous portions into bowls and garnished them with a dollop of tangy yogurt and a sprinkling of fresh parsley.

As I took my first bite of the Macedonian Lamb and Chick Peas, I was transported to a world of bold flavors and exotic spices. The tender lamb melted in my mouth, while the creamy chickpeas added a satisfying texture to each bite. The warm spices danced on my tongue, creating a symphony of flavors that lingered long after the last bite was gone.

From that day on, the recipe for Macedonian Lamb and Chick Peas became a cherished part of my culinary repertoire. I would often make it for special occasions or when I wanted to transport myself back to that sunny kitchen in Macedonia. And every time I cooked it, I would think of Maria and the magical moments we shared in her kitchen, discovering the flavors of a faraway land together.