Fresh on the heels of an Indian and Oaxacan hashcapade, it only seems fitting that the equally exotic cuisine of North Africa – Tunisia, Algeria, Morocco – be my next target. And, just as India has curry and Oaxaca has mole, North Africa boasts a signature ingredient, harissa. Put another way, harissa is to North Africa as salsa is to Mexico. Its pepper, garlic, coriander, chili powder and other spices amp up any dish considerably.
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| Layered Harissa Lamb, Carrot, Cucumber and Chickpea Hash |
My starting point was going to involve harissa, potato, chicken and okra, but as I looked at different recipes, it became clear that I had to go with lamb and ditch the okra in favor of chickpeas. I also thought the food ring needed a different treatment, but what?
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| Lots of veggies await this North African-inspired hash |
OK – this will be a bit of a tangent. I absolutely loved
There Will be Blood!
. Have you seen it? Well, I saw it again while celebrating
Easter in Wyoming. Daniel Day Lewis is amazing in his role as a manic, independent, hard-driving oilman. Besides cunning ruthlessness, the art of oil discovery and production is in the geology – understanding the strata or layers surrounding a reservoir. Wait…layers?…eureka! Yes, a layered, food ring-based hash! (And you thought I was going to talk about
milkshakes!)
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| Chickpeas, red onion, garlic and ginger await roasting. |
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| Lamb loin chops – like little lamb T-bones! |
Anyway, with the layer concept established, I set about grilling lamb loin chops, which the butcher characterized as little lamb T-bones. Secretly, his apt description made me giggle when I threw them on the grill – soooo tiny and cute! Next steps were roasting the chickpeas, making a shredded carrot, feta and mint salad with harissa and mixing some diced cucumbers with Greek yogurt. For the plating sauce, I used harissa and the Greek yogurt – naturally!
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| Harissa carrot feta and mint salad |
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| Macro shot of Layered Harrisa Lamb Hash |
This hashcapade was wicked tasty, full of exotic flavors, thanks to the harissa. Succulent lamb, crunchy cucumbers and carrots paired with the roasted chickpeas created a fabulous texture. I couldn’t stop eating and literally inhaling the hash! Contemplating the cornucopia of veggies, it occurred to me that you could leave off the lamb and still walk away with a food coma! Oh, and don’t forget your milkshake!
Happy Hashcapades,
Clark
Layered Harissa Lamb, Cucumber, Carott and Chickpea Hash
Before you go ga-ga over the harissa, preheat the oven to 425 degrees and get the grill going!
Roasted Chickpeas
1 15 oz can chickpeas, drained
1 Tbsp olive oil
1/4 red onion, sliced thinly
2 cloves garlic, crushed
1 Tbsp fresh ginger, finely chopped
> Mix all of the above in a small baking dish and roast at 425 for 15 minutes, remove, stir and set aside.
Lamb Loin Chops
3 lamb loin chops (other favorite cuts will work to), about 6 oz net
1 clove garlic, crushed
1 tsp fresh ginger, finely chopped
> Rub garlic and ginger on both sides of the three chops, then grind fresh salt and pepper
> Grill for about 6 minutes a side, medium rare for 1 1/4 inch chops
> Wait until plating to cut the lamb to maximize the juicy flavor
2 carrots, peeled and shredded
1 clove garlic, crushed
1/2 tsp ground cumin
1 tsp harissa (Whole Foods is my source)
1 tsp sugar
juice from 1/2 a small to medium lemon
1 Tbsp fresh mint, chopped
1/3 cup feta cheese
> Mix all the above in a bowl, check for taste – if too acidic, add more sugar; if not enough heat, add more harissa, Set aside for plating
Cucumber & Yogurt
1/2 cup english cucumber, 1/4 inch dice
1 Tbsp Greek yogurt
> Mix in small ramekin and set aside until plating
Plating
2 Tbsp Greek yogurt
1 tsp harissa
1-2 small mint leaves
> Mix above and spoon almost all on the plate in a circle bigger that the food ring
> Using a 4″ diameter, 2″ high food ring, carefully pack one layer of the chickpeas, then an equal thickness of carrot, then an equal layer of cucumber.
> Slice the lamb into 1 inch by 1 1/2 inch rectangles and overlap in a circle, filling the middle with the rest
> Spoon the rest of the harissa/yogurt plating sauce, top with a scant spoon of harissa and garnish with mint
NOTE: Makes 1 serving with my 2 inch high, 4 inch diameter food ring. You will have leftover carrot salad and chickpeas – combine for a leftover salad snack!
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