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    29th July 2009

    Almost Meatless Potluck: Ful Mudammas Gyros

    lamb-ful-gyros

    A few weeks ago, we were asked by Tara Mataraza Desmond and Joy Manning to participate in a virtual potluck in celebration of their recent cookbook, Almost Meatless: Recipes That Are Better for Your Health and the Planet. I like the book’s concept — use less meat in recipes and replace it with novel ingredients to make them healthier without having to completely eliminate meat altogether. We had previously made and enjoyed the Albondigas, so this time we decided to tackle a recipe we’d never made at home before: Gyros!  Rather than solely containing lamb shaved off a vertical broiler, this version uses a few slices of grilled leg of lamb steak, filled out with ful mudammas, a garlicky, zesty Middle-Eastern bean-spread. It’s then topped with cool tzatziki and tomatoes for a great combination of texture and flavor.

    Chris says:

    Hooray for gyros! I’m glad we finally made these at home, I love them.

    Lisa says:

    …and there’s ful in it? I’ve only ever had the stew-version, this should be interesting — it’s the same ingredients?

    Chris says:

    Yep, basically the same thing, but no broth, and the beans are mashed. How is it?

    Lisa says:

    Wow, it’s awesome. The flavors are exactly right.

    Chris says:

    Sweet — it’s really nice in there with the lamb. I like the combination.

    Lisa says:

    Yum, me too. These are great. The tzatziki rules.

    Chris says:

    Well I made it with Fage, your favorite.

    Lisa says:

    No wonder!

    Chris says:

    So — overall… great success?

    Lisa says:

    Great success!

    Ful Mudammas Gyros
    (Reprinted with permission from Ten Speed Press and the authors)
    Tzatziki:
    1/2 cucumber, cut into 1/4″ dice (about 1/2 cup)
    1/2 cup Greek yogurt
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    1/4 cup loosely packed fresh mint leaves, chopped
    Salt

    Lamb:
    1 12-oz leg of lamb steak
    Zest of 1/2 lemon
    1 tbsp freshly squeezed lemon juice
    2 tbsp olive oil
    2 tsp chopped fresh oregano leaves
    2 cloves garlic, minced
    1/4 tsp freshly ground black pepper

    Ful Mudammas:
    1 15-oz can fava beans, drained and rinsed
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    Zest of 1/2 lemon
    Juice of 1/2 lemon (2 tbsp)
    1 tbsp olive oil
    1/2 cup loosely packed fresh parsley leaves, chopped
    Kosher salt and freshly ground black pepper

    4 pitas or flatbreads
    Tomatoes, chopped (about 2 cups)

    Make the tzatziki: Combine the cucumber, yogurt, garlic, and mint in a small bowl and stir until combined. Taste, adding salt if needed. Cover and refrigerate.
    Marinate the lamb: Whisk together the lemon zest, lemon juice, olive oil, oregano, garlic, and pepper in a large glass bowl. Add the lamb and flip the meat several times to coat in the marinade. Cover the bowl and refrigerate for 1 hour.
    Make the ful mudammas: While the lamb marinates, combine the beans, garlic, lemon zest, lemon juice, olive oil, parsley, and salt and pepper to taste. Smash the beans with a pestle to form a textured paste. Season with more salt if desired.
    Preheat the grill to medium-high. Place the lamb on the hot grill and discard the remaining marinade. Grill for about 4 minutes per side, until the meat reaches medium-rare (about 130F). Take the lamb off the grill and let it rest for about 5 minutes before slicing very thinly across the grain.
    To assemble, spread about 1/4 cup of the fava bean mixture on each pita or flatbread. Add 3 or 4 slices of lamb, a dollop of tzatziki, and some of the chopped tomato to each. Wrap the pita around the filling, serve, and enjoy.

    4 Gyros

    Thanks again to Tara and Joy for asking us to participate in the virtual pot luck!

    Print This Recipe
    This entry was posted on Wednesday, July 29th, 2009 at 1:01 am and is filed under Almost Meatless, Blogging Event, Greek, Main Dishes, Middle Eastern. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 9 responses to “Almost Meatless Potluck: Ful Mudammas Gyros”

    1. 1
      On July 29th, 2009,Carrie said:

      Wow, these look amazing. I’m definitely going to try them out.

    2. 2
      On July 29th, 2009,What I Weigh Today » Blog Archive » Pot Luck Post No. 2: Coconut Soup, Chili, and Gyros said:

      [...] and Lisa, the husband and wife duo behind the adorable food blog We Heart Food, cooked up Ful Mudammas Gyros. You have got to see their photo! I only wish I could take food shots that good. Do Chris and Lisa [...]

    3. 3
      On July 29th, 2009,Hélène said:

      I love the virtual potluck concept. What a beautiful Gyros you prepared. Love the pic :)

    4. 4
      On July 29th, 2009,Daniel said:

      This was the first time I participated in a virtual potluck, but it won’t be the last. This cookbook is excellent and this recipe looks amazing. And it’s been a pleasure to get to know some new talented bloggers!

      Dan
      Casual Kitchen

    5. 5
      On July 29th, 2009,cheryl @ 5secondrule said:

      Heh, heh. I like the little conversation between you and your wife. Are you always so nice to each other? You mean neither of you really felt like yelling, “Those are mashed beans, you ful!” ???

    6. 6
      On July 31st, 2009,josephinetomato said:

      If you feel up to it, try making the flatbreads featured on bakers banter blog (king arthur blog)recipe under the Gorditas post. They are amazing, easy and would work great here.

    7. 7
      On August 1st, 2009,mallory elise said:

      hello seattle bloggers~ i saw you on the beautiful blog list at coffee and vanilla and, well of course i have an unfair bias for all seattleites because i am one too, so i had to come by. but btw, anything almost meatless is a very sad thing. hehe.

    8. 8
      On August 6th, 2009,Cookin' Canuck said:

      I’m going to have to try that ful mudammas. It looks absolutely amazing and would go so well with the lamb and tzatziki.

    9. 9
      On August 10th, 2009,Baba Ghanoush » We [Heart] Food said:

      [...] honestly, the basic recipe is pretty simple: eggplant, tahini, lemon, garlic. We served it with the gyros we made for the Almost Meatless Potluck. Chris says: Hooray, I’ve always wanted to make baba [...]

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