Ana Sortun’s Lamb Keftedes with Bibb Lettuce, Fresh Mint, and Warm Pita

Name: Ana Sortun’s Lamb Keftedes with Bibb Lettuce, Fresh Mint, and Warm Pita
Yield: Serves 4
Cuisine: Middle East
Ingredients: 1½ tablespoons butter; 1½ cups bread crumbs; 1 egg, beaten; Lemon juice; 1½ tablespoons pomegranate concentrate; 2 teaspoons dried mint; 3 garlic cloves, halved and smashed; 1 medium onion, quartered; Fresh mint, Bibb lettuce, and 2 pita breads, halved and warmed, as accompaniment; Fresh mint, Bibb lettuce, and 2 pita breads, halved and warmed, as accompaniment; Fresh mint, Bibb lettuce, and 2 pita breads, halved and warmed, as accompaniment; Salt and freshly ground pepper; 12 ounces beer or ale; 12 ounces beer or ale; 1 carrot, peeled and sliced on the bias; 1½ pounds thick lamb shoulder chops; 1 tablespoon plus 1 teaspoon extra virgin olive oil; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

I'm a big fan of the cooking of Ana Sortun, chef-owner at the Mediterranean-inspired restaurant Oleana in Cambridge, Massachusetts. Her seasoning is sophisticated and daring, her dishes warm and intense. This is one of her most tantalizing recipes: a beer-braised lamb shoulder, shredded and shaped into galettes or keftedes, then pan-fried until the exteriors are crisp, while the interiors remain soft and satiny.

The concept of Mediterranean people cooking with beer surprised

Ingredients

Middle East
Main course

Ingredients

Method