Zahav Recipe
Make Zahav Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Harissa-Marinated Lamb (Zahav-inspired)
Charred Vegetables & Sauce
Pickles, Garnish & Assembly
Method
Harissa-Marinated Lamb (Zahav-inspired)
- 1
Marinate the lamb
In a large bowl, combine harissa paste, 2 tbs olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, 2 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Add the lamb cubes and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or overnight for best flavor.
- 2
Cook the lamb
Remove lamb from refrigerator 30 minutes before cooking to come toward room temperature. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil or brush pan lightly. Working in batches if needed, spread lamb cubes in a single layer and sear without crowding for 2–3 minutes per side until deeply browned and slightly charred. Reduce heat to medium and continue to cook until internal temperature reaches 145–160°F (63–71°C) depending on desired doneness, about 6–10 minutes total per batch. Transfer cooked lamb to a plate and tent with foil to rest 5 minutes. Season with remaining 1/2 tsp salt and a squeeze of lemon juice if desired.
Charred Vegetables & Sauce
- 3
Char the vegetables
Preheat broiler to high or heat a grill/charcoal pan until very hot. Lightly brush eggplant halves, red pepper quarters and halved tomatoes with 2 tbs olive oil and sprinkle with a pinch of salt. Place vegetables cut-side down on a hot grill or baking sheet under the broiler. Char until skins are blistered and flesh is soft, 8–12 minutes for eggplant and peppers (turn peppers if needed), and 6–8 minutes for tomatoes. Remove and let cool slightly.
- 4
Prepare the roasted vegetable purée (optional)
Scoop the flesh from the charred eggplant into a blender or bowl, peel the blistered red pepper and chop, and add the roasted tomatoes. Add 1 tbs lemon juice, 1/4 cup tahini, 1/2 cup Greek yogurt, 1/2 tsp smoked paprika and 1/2 tsp salt. Blend or whisk to a coarse purée — you want a spreadable, slightly textured sauce. Taste and adjust seasoning (more lemon, salt, or tahini) as needed. If the mixture is too thick, thin with 1–2 tbs water or olive oil.
Pickles, Garnish & Assembly
- 5
- 6
Assemble the dish
Spread a generous layer of the roasted vegetable-tahini-yogurt purée onto a serving platter or individual plates. Arrange the harissa-marinated lamb cubes on top of the sauce. Scatter pickles, chopped parsley and mint, pomegranate seeds and toasted nuts over the lamb. Drizzle with 1 tbs extra-virgin olive oil and sprinkle with 1 tsp sumac. Serve immediately with warm pita or laffa on the side for scooping.
- 7
Serving suggestions
Provide lemon wedges at the table for extra brightness. Leftover lamb can be refrigerated up to 3 days and reheated gently; the purée keeps 2–3 days refrigerated.