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Moroccan Lamb & Beef Pitas
with Green Patty Pan Squash & Farro Salad
50 MIN
4 Servings
From the Test Kitchen
This recipe is our spin on a Moroccan street food favorite. Known as “kefta,” these seasoned meat patties are delicious on their own—but we’re taking things up a notch by serving them in warm flatbread. A tangy sauce of yogurt and feta cheese perfectly balances the warming spices in our patties. (For authentic flavor, we’re using ras el hanout, a traditional North African blend.) On the side, a hearty farro salad gets a summery upgrade with the addition of green patty pan squash, a unique variety with scalloped edges.
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instructions
2
Prepare the ingredients & make the yogurt sauce:
While the farro cooks, wash and dry the fresh produce. Quarter the tomatoes; place in a small bowl. Drizzle the tomatoes with olive oil and toss to coat; season with salt and pepper to taste. Medium dice the squash. Peel and finely chop the garlic. Finely chop the arugula. Quarter and deseed the lemon. Pick the cilantro leaves off the stems; discard the stems. In a small bowl, combine the yogurt and cheese; season with salt and pepper to taste.
3
Form & cook the patties:
While the farro continues to cook, in a large bowl, combine the ground lamb and beef and ras el hanout; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 8 equal-sized, oval-shaped patties. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.
4
Cook the squash:
Add the squash to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to the pot of cooked farro.
5
Warm the pitas:
While the squash cooks, carefully place the pitas directly onto the oven rack. Warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and transfer to a clean, dry work surface.
6
Finish the farro salad & serve your dish:
Add the arugula and the juice of all 4 lemon wedges to the pot of cooked farro and squash. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the yogurt sauce, cooked patties and seasoned tomatoes between the warmed pitas. Transfer to a serving dish. Garnish with the cilantro. Serve with the finished farro salad on the side. Enjoy!
2
Prepare the ingredients & make the yogurt sauce:
While the farro cooks, wash and dry the fresh produce. Quarter the tomatoes; place in a small bowl. Drizzle the tomatoes with olive oil and toss to coat; season with salt and pepper to taste. Medium dice the squash. Peel and finely chop the garlic. Finely chop the arugula. Quarter and deseed the lemon. Pick the cilantro leaves off the stems; discard the stems. In a small bowl, combine the yogurt and cheese; season with salt and pepper to taste.
3
Form & cook the patties:
While the farro continues to cook, in a large bowl, combine the ground lamb and beef and ras el hanout; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 8 equal-sized, oval-shaped patties. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.
4
Cook the squash:
Add the squash to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to the pot of cooked farro.
5
Warm the pitas:
While the squash cooks, carefully place the pitas directly onto the oven rack. Warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and transfer to a clean, dry work surface.
6
Finish the farro salad & serve your dish:
Add the arugula and the juice of all 4 lemon wedges to the pot of cooked farro and squash. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the yogurt sauce, cooked patties and seasoned tomatoes between the warmed pitas. Transfer to a serving dish. Garnish with the cilantro. Serve with the finished farro salad on the side. Enjoy!
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