caterina cacciatore

a recipe for lentil burritos caught my eye because of the yogurt sauce and a different way of using flour tortillas

i had ground lamb so i used that with some diced onion and garlic lightly sauteed / then add the lamb to the pan with cinnamon, cayenne, cumin, parsley, mint, salt and pepper and a little broth or other moisture (maybe a little tomato) so it wont be dry and have this ready / it needs to be hot when you asssemble the burrito

wing it on the spices using amounts that appeal to you / taste as you go / usually heavier on the cinnamon and cumin and lightly with the cayenne / a pinch at a time is good until you get it how you like it

also lightly steam some shredded cabbage and have that ready too

the yogurt sauce recipe was for TWO servings and i followed it exactly :

in a food processor chop a cup of fresh cilantro leaves and stems
add 1/4 cup chopped scallions or spring onions
2 tsp fresh ginger
1 tsp sugar
1/4 tsp ground cumin
2 cloves garlic
juice of half a lime or lemon
salt and cayenne pepper to taste
whir all this up in the food processor

then add it to 1/2 cup of plain yogurt

mix well and chill

it is really wonderful

if you dont like cilantro i guess you cd use Italian parsley but it just wont be the same

(i love cilantro, btw)

now for the tortillas i used 10" Spelt tortillas

in a pie pan or other shallow dish big enough for a tortilla to fit in

mix one egg and 1 TB milk and 1TB chopped parsley

heat 1 TB in a large frying pan until hot but not smoking

dip the tortilla in the egg/milk mixture on both sides

fry til golden in the frying pan / turn and do the other side

fill with the spiced lamb and some of the cabbage / fold up

serve with the yogurt sauce

son-out-law put his yogurt sauce inside the burrito but i had mine on the side

the eggdip for the tortilla makes it almost crepe-like / scrumptious and not dry like tortillas can be