脆皮烤羊肉皮塔配萝卜豆瓣菜沙拉

随着天气准备，我发现自己从烤架上除尘，做更多的户外烹饪。而且我提醒烟雾和焦炭在我的食物上做出不可磨灭的标记时发生的魔法。亚搏电竞我只是喜欢毫无疑问的风味 - 这是在这个丰满的春天食谱的核心，结合了羊肉的肉类丰富性，大蒜的刺激性踢，从烤架的吻，以及萝卜般的萝卜和水纤维的吻。首先首先，基于中东菜肴的羊羔填充的皮筏 - 与我的家人一起逃亡。而那是因为羔羊。It’s seasoned with a good amount of za’atar (my brother-in-law brought me a 2-pound bag of it from Jordan!), parsley, onion, and garlic, so it ends up with a flavor akin to both gyro meat and kofta. Soft pitas are each split into two rounds, spread with the spiced ground lamb mixture, reassembled, and grilled. As they spend time over the coals, the meat juices soak into the bread and then crisp up in the most irresistible way. If you’re not a big fan of lamb, you can use ground beef instead—but choose grass-fed beef so that it has a richer, gamier flavor that will stand up to the seasonings.I serve these pitas with a sauce of tahini, lemon juice, and raw garlic. Even though the sandwiches have plenty of flavor on their own, they get even better when adorned with a creamy sauce. One quick tip: Don’t worry if the tahini seizes up when you first start to stir in the liquid. This happens because tahini, made from ground sesame seeds, is carbohydrate-rich. Adding liquid to it is almost akin to adding liquid to flour in that the carbohydrate holds onto the liquid. But when you add a little more liquid, it all thins and smooths out. If you need a little more liquid to get your sauce to the right consistency, just keep adding water a teaspoon at a time.The robust, fatty lamb needs a fresh, zippy counterpoint, so I serve the pitas with a salad featuring my all-time-favorite spring ingredient: radishes. I used three types: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper. That way, the flavors of the main salad ingredients are the star—just given a little bit of bright embellishment.