Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Lamb Fattoush Bowl
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 778
- Total Fat
- 54 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1503 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 34 grams
This recipe takes inspiration from fattoush and turns it into a hearty, texture-forward bowl that’s all about balance — including crunchy pita chips, rich spiced lamb, cool cucumber and a bright, lemony dressing. A quick soak tames the raw onion, and a little harissa brings just enough heat without overpowering the other flavors. It’s perfect for a weeknight dinner that doesn’t skimp on flavor.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 778
- Total Fat
- 54 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1503 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 34 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Add the sliced red onion to a small bowl of ice water. Let sit for at least 10 minutes, then drain well.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until slightly softened, about 2 minutes. Add half of the tomatoes, a small pinch of salt and 2 tablespoons water. Cook until the tomatoes begin to break down, using a spatula to press them to help release their juices, 3 to 4 minutes. Stir in the ground lamb, za’atar, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until no longer pink, 4 to 5 minutes. Remove from the heat and stir in the harissa.
- Make the dressing: Whisk together the lemon zest and juice in a small bowl. Slowly stream in the remaining 5 tablespoons olive oil, whisking until emulsified; season with salt and pepper.
- Divide the pita chips, lamb mixture, cucumber and sliced red onion among shallow bowls. Drizzle the dressing on top and toss. Sprinkle with the feta, mint and more za’atar.
