Lamb with Eggplant, Chickpeas and Raisins

Lamb with Eggplant, Chickpeas and Raisins Ronit Penso

After making the Eggplant and Chickpeas soup a couple of weeks ago, I’ve decided to try this tasty combination in the form of a lamb stew. Continue reading

Lamb Stew with Onions and Mini Peppers

Lamb Stew with Onions and Mini Peppers Ronit Penso The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution. Continue reading

Lamb and Fennel Stew

Lamb and Fennel Stew Ronit PensoThis quick and easy to prepare stew is the perfect dish for this season, when spring somehow refuses to fully arrive, yet the heavier winter’s stews are not as happily accepted.

Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading

Lamb Sliders with Tahini-Yogurt Dip

Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoThe term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.

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Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoLahmajoon, or “dough with meat”, is a well known Armenian dish, with many variations all around the Middle East and the Mediterranean. It is traditionally made with yeast dough, shaped into a circle, like cheese pizza.

Here, I’ve decided to use dough that is quicker to make, made with yogurt and olive oil, instead of the traditional yeast dough.

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Lamb, Pinenuts and Currants Stuffed Mini Eggplants Halves

Lamb stuffed Mini Eggplants Halves Ronit PensoStuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and the result is a wonderful new flavor.
However, carefully emptying the vegetables from their flesh, especially small ones, is time consuming and requires special tools. So no wonder some ancient cook came up with the idea to cut the vegetables in half and empty the halves in half the time… Continue reading