Hummus With Lamb and Pine Nuts

Just one bite of creamy, lemony hummus, warmed and topped with fragrant, flavorful lamb offers up a taste that whispers 'comfort food' in any language. Add some warm pita bread for scooping and you have an awesome appetizer or supper option. There are many more complicated recipes for Hummus and Lamb Kwarma available online (David Lebovitz posted this one recently), but I adapted a simple version found in a favorite Middle Eastern cookbook, An Edible Mosaic by Faith Gorsky. Faith's recipes reflect Syrian family recipes and a wealth of eating experiences in the Middle East, translating it for home cooks everywhere. My pantry held all of the required ingredients, ordinary items, but the combination was deliciously unique.  

Use your favorite hummus recipe if you like, but try it warmed and topped with this crunchy, spicy ground lamb. The resulting dish might tempt you to play with the seasonings and toppings to suit your own taste. Mmmmmm, with some added lemon zest and flat-leaf parsley, maybe a splash or two of harissa, this dish will definitely make more appearances in my kitchen and galley.

Hummus with Lamb and Pine Nuts

For the Hummus:

1 large can chickpeas (2-1/2 cups), drained & liquid reserved

1/4 cup tahini, well stirred

4 Tbs fresh lemon juice (add more to taste)

2 large cloves garlic, minced or crushed (more to taste)

2 Tbs olive oil

4-8 Tbs chickpea liquid, more or less as needed

1 tsp ground cumin

1 tsp smoky paprika

salt and white pepper to taste (optional)

1. Prepare & set aside, ready to warm in the microwave before use.
2. Use a food processor to puree the chickpeas, tahini paste, lemon juice, garlic, olive oil and a few tablespoons of the cooking liquid. Aim for a medium-thick spread, adding more or less liquid one tablespoon at a time as required. 
3. Stir in the cumin, paprika, salt and white pepper. Taste and adjust seasonings as needed. 

For the lamb:

2 Tbs olive oil

1 small onion, finely diced

8-oz lean ground lamb

1/4 tsp salt

1/8 tsp ground cinnamon

1/4 tsp ground allspice 

1/4 tsp ground clove

1/4 tsp ground nutmeg

1/4 tsp sumac (or za'atar)

Sprinkle of red pepper flakes (optional)

Several grinds of black peppercorns

2 Tbs toasted pine nuts (plus more for optional topping)

1. Heat the olive oil in a medium skillet over medium heat; add the onion and sauté until it begins to soften, about 3 to 5 minutes, stirring occasionally.
2. Add the ground lamb, salt, spices and pepper. Raise the heat to high; cook until meat is fully browned and the onion is tender, about 3 to 5 minutes, stirring occasionally. 
3. Stir in the pine nuts and cook 2 minutes more, stirring occasionally. 

To serve:

Warm the prepared hummus in the microwave; spoon onto a platter or bowl. Use the spoon to create a slight depression in the middle of the hummus. Pour the lamb on top of the warmed hummus. Sprinkle with more pine nuts, if desired, and serve with warmed pita bread wedges for scooping.

Note: hummus and spiced lamb can be prepared ahead and held in the refrigerator for several days. Warm each before serving.

Lamb Meatball Stuffed Mushrooms with Tzatziki Sauce

Think of this as a 2-for-1 treat; some scrumptious Lamb-Stuffed 'Shrooms to serve as an appetizer or light supper...

Photo: Lamb Meatball Stuffed Mushrooms topped with Tzatziki Sauce and plated on a bed of balsamic-braised kale

...plus a dozen or so little Lamb Meatballs for a lunch plate on another day, tasty on their own or delicious stuffed in a warm pita. 

Photo: Flavorful Lamb Meatballs with Tzatziki Sauce

Rummaging through the fridge I found some plump stuffing mushrooms, ground lamb, and bunches of several fresh herbs. Aha! meatballs and meatball-stuffed 'shrooms! Both dishes came from a single one-pound package of ground lamb. That worked for me, big time, since neither of us felt any major hunger pangs that evening and I'm a huge fan of cooking ahead whenever possible. 

Appetizers for dinner sounded perfect, knowing that we could fill up on ice cream and cookies for dessert if we were hungry later. Never happened! The 'shrooms were of medium size, but we were stuffed after eating four apiece and their bed of braised kale.

I turned to my recipe for Lamb Kofta, but ended up substituting a few herbs and omitting capers in order to work with items already at hand. After mixing the ingredients and forming eight small meatballs, lightly packed, just large enough to fill the cavities of the mushrooms, there was still enough filling left to shape a generous dozen+ small meatballs. Win!

Of course I didn't bother to write down the exact ingredients or step-by-step directions, but here's a close approximation of the process. 

 Lamb Meatball Stuffed Mushrooms

Meat Mixture:

1 pound ground lamb

scant 1/4 cup feta cheese, crumbled

2 teaspoons mint paste (Gourmet Garden)
2 heaping tablespoons Italian parsley, minced

2 teaspoons garlic paste (Gourmet Garden)

3 tablespoons grated onion

1 tablespoon fresh rosemary, minced

2 tablespoons fresh oregano, minced

Kosher salt & freshly ground pepper  
Stems from the fresh mushrooms, minced

8-10 medium cremini mushrooms, cleaned & stemmed (number depends on size)
Kale, braised and tossed with balsamic vinegar (optional)

Tzatziki Sauce (see below)

Directions:
Mix the meatball ingredients thoroughly by hand, careful not to overwork the mixture or it will be tough. (I read that somewhere.) 

For the Stuffed Mushrooms:

1. Preheat the oven to 400 degrees F. 
2. Use a small cookie scoop or damp hands to form lightly packed small meatballs, just large enough to fill the cavities of the mushrooms when mounded slightly.
3. Arrange the stuffed 'shrooms in a lightly oiled pan. Bake for 25-30 minutes or until you see a few crispy, browned bits and the lamb is just faintly pink underneath. 
4. Serve atop a bed of braised kale - topped with tzatziki sauce - or perhaps in individual Asian soup spoons for party presentation.   

For the Meatballs:

1. Heat a cast iron or other heavy-bottomed skillet over medium-high heat.
2. Use a small cookie scoop or damp hands to form the remaining meat mixture into small, round balls.
3. Place in the hot pan and brown on all sides.
4. Lower the heat to medium and lid the skillet, cooking a bit longer until the lamb is just done, only faintly pink in the middle, usually less than 5 minutes.
5. Remove from the skillet and serve with a side of tzatziki sauce - OR, if you can't resist, remove meatballs from the skillet, swirl some sour cream into the pan juices for a sauce to pour over the meatballs. 

Tzatziki Sauce

Makes 1 ¾ cups

1 English cucumber, peeled

1 TB kosher salt

1 cup Greek yogurt (plain)

1 TB lemon juice

2 TB lemon zest

1 TB fresh mint, chopped or 1 tsp dried mint

1 ½ TB fresh dill, chopped or ½ tsp dried dill

1 clove garlic, minced & mashed

1 green onion, finely chopped

Salt (optional)  and freshly ground pepper, to taste

1. Grate the cucumber on the large holes of a box grater and place in a strainer; add salt and toss gently. Place the strainer over a bowl and let it sit for at least 10 to 15 minutes (or more). You will be amazed at the quantity of liquid that drains out! 
2. Rinse the cucumbers thoroughly under cold water; drain and wring out in a clean tea towel to remove as much moisture as possible without reducing the cukes to moosh. 
3. Place cukes and all other ingredients in a bowl and mix thoroughly. Sample and adjust to taste. 

The flavors will blend and intensify as they sit. The sauce will keep overnight in a covered container in the refrigerator, but is best used within a day or two. 

Lamb Chili with Lentils

Three big lamb chops were not going to feed four people, no way, not with all of those big blobs and hard ribbons of fat running through the meat. How did I miss seeing that at the meat counter!? Okay, take a deep breath and move forward; switch to Plan B and deal with it. This was an opportunity to develop a new-to-me Lamb Chili recipe. I have worked with scores of chili recipes over the years, familiar with the basic techniques and ingredients, but I don't often use lamb. Hmmm, what would make a lamb chili special? Lightbulb moment! Traveling through Washington State's Palouse country on a scenic winter road trip we sampled an awesome three-meat chili that featured lentils rather than beans (link). That was the inspiration, the beginning of this new favorite recipe.

The chili went together quickly and easily; removing the fat from the lamb was the only annoying step. Like so many chilies, soups and stews the day-one serving was delicious, but on the following day this lamb chili was even better. The flavors mellowed and mingled, the sweetness from the carrots balanced the bite of the fresh poblano and powdered ancho and chipotle seasonings. Lentils added a slightly nutty, earthy flavor and I tossed in a cup of garbanzo beans for a little more crunch. Lamb Chili with Lentils turned out to be a better choice than the grilled Lamb Kebabs I had originally planned. Serendipity, perhaps? 
   

Lamb Chili with Lentils

Approx. 4 servings

Ingredients:

2 to 3 cups lamb in 1 to 1.5” cubes, chunks of fat removed

1 Tablespoon cooking oil

1 large onion, diced small

3 cloves garlic, minced or smashed

¼ cup carrots, diced small

1 cup sweet peppers, deseeded and diced small

¼ teaspoon ancho chile powder

¼ teaspoon chipotle chile powder

½ teaspoon cumin

1 Poblano pepper, roasted, peeled & seeded, diced small

1 16-ounce can low sodium diced tomatoes

3 to 4 cups low-sodium broth (beef or a beef/chicken mix)

salt and pepper, to taste

1 cup dried lentils, cooked separately

cooked garbanzo beans (optional)

Suggested toppings:

fresh herbs to add at finish (basil, cilantro, parsley or a bit of oregano, etc)

shredded cheese (feta is especially good)

Directions:

1. Cook the lentils according to directions on package (typically 20-25 minutes) and set aside while assembling ingredients.
2. Chop lamb, roast Poblano pepper, dice vegetables and gather remaining ingredients.
3. Heat the oil in a wide, high-sided cast iron or other heavy-bottomed pot over medium high heat. Add half of the lamb cubes and brown lightly on all sides. Remove from the pan and sprinkle with salt and pepper, then set aside. Repeat with remaining lamb cubes.
4. Spoon the excess fat out of the pan and discard. Add the onion, garlic, carrots and peppers and cook for 3 to 4 minutes until they soften but not brown, stirring occasionally.
5. Stir in the chile powders and cumin and cook another minute or two until fragrant. Return the lamb and any meat juices to the pan; stir to combine with the spiced vegetables. 
6. Add the diced poblano, the canned tomatoes and their juices, plus enough beef broth to cover. Bring to a slow boil and then simmer partially covered for 20-25 minutes until lamb is tender. Add more broth as needed.
7. Add the drained lentils (and garbanzos if you choose) to the pot and continue cooking until lentils warm thoroughly and the sauce thickens a bit. Taste and adjust seasonings.
8. Sprinkle with optional minced fresh herbs and shredded cheese and serve.

Notes: 

• The chili is tasty immediately, but will hold well in the fridge for a day or two. The lentils will soak up some of the juices so you may want to add more broth when you reheat or just enjoy the thicker sauce.  
• Add more broth and you have a delicious soup. 
• Cut the lamb and vegetables larger, thicken with a tablespoon of masa marina, and you have a dynamite southwestern lamb stew.

Lamb Kofta with Yogurt Sauce

Call it kebab, kabob, kofta, brochette or satay, "food on a stick is just plain fun." I read that somewhere, probably online, and can't help but agree. Today's lamb kofta on a roll might have would have tasted the same if prepared as a flat lamb slider on a burger bun, but the skewer and grilling approach added an indescribable special something to the end result. 

The succulent, tender lamb available today is a much improved product over the disagreeable, strong-tasting, tough-chewing meat (mutton?) of my childhood memories. Now I love sizzling lamb chops, herb-crusted rack of lamb, butterflied and grilled leg of lamb, well-seasoned lamb burgers... and spicy lamb kabobs. 

I don't spend too many moments thinking about the U.S. meat industry in general, but did page through the American Lamb Council's website. Here are a few fast facts about our American lamb:

• There are over 82,000 sheep operations in the U.S. and a majority are family owned.
• The top 5 sheep producing states are Texas, California, Colorado, Wyoming and South Dakota, though sheep are produced in nearly every state.
• 80% of U.S. sheep are raised for meat, with wool being a byproduct.
• A 3-oz serving of lamb has only 175 calories, meeting the FDA's definition for lean meat.
• In addition to protein, lamb is an excellent source of vitamin B12, niacin, zinc, selenium, iron and riboflavin. 

Interesting factoids, and it surprised me to think of lamb as a lean meat, but really it's all about flavor.  Today's lightly-spiced lamb kofta were delicious... food on a stick that was just plain fun. 

Lamb Kofta

Yields 8 kofta or 4 skewers

1 pound ground lamb

2 heaping tablespoons fresh mint, minced
2 heaping tablespoons Italian parsley, minced

2 teaspoons garlic paste

3 tablespoons grated onion

1 tablespoon pimenton (smoky Spanish paprika)

1 scant teaspoon ground chili pepper (ancho or cayenne)

1 tablespoon ground cumin

2 tablespoons za’atar (or sumac plus thyme)

1 tablespoon capers, drained & rinsed

Kosher salt & freshly ground pepper

Yogurt sauce (recipe below)

1. You will need a grill or cast iron grill pan and 4 long metal skewers.
2. Mix the ingredients thoroughly by hand. Divide into 8 equal portions. With damp hands shape each portion of meat into a smallish cylinder. Slide two meat rolls onto a metal skewer, not touching but separated from each other, and set aside; repeat with remaining meat and skewers.
3. Heat a ridged, cast iron grill pan over medium heat. Brush the pan lightly with olive oil.
4. Grill the skewered meat, turning frequently, until a golden brown crust develops and the meat is still slightly pink but cooked nearly through. Careful, don’t overcook the lamb!
5. Remove the kofte from the skewers and serve with warmed flatbread, pita or buns. Offer bowls of shredded greens and herbs, plus yogurt sauce on the side.

Yogurt Sauce:

2 cups plain Greek yogurt

1 teaspoon garlic paste

1 tablespoon fresh mint, minced

1 tablespoon Italian parsley, minced

1 teaspoon lemon juice

grated lemon zest

2 green onions, finely sliced

Pinch of salt

Stir all of the sauce ingredients together, mixing thoroughly. Refrigerate for an hour before serving.

Lamb Ragu with Mushrooms and Capers

I have eaten very little meat since a recent surgery and my meat-loving husband has been so good natured about this dietary change. It was time to treat him to a hearty, meaty main dish. But what?

One lonely package of ground lamb sat on a freezer shelf, inviting me to create something wonderful. I'm sure I had a brilliant idea when I purchased the meat last month, but that was weeks ago and the plan has vanished. Today I was indecisive, waiting to be inspired, maybe even hoping someone else would deal with it. Well, that didn't happen, so I considered some familiar possibilities: avgolemno soup with lamb meatballs, Merguez sausages or mini meatloaves, lamb burgers, stuffed grape leaves, papas rellenas, ... No inspiration yet... sigh.

So I traded thoughtful decisionmaking for action, raided the refrigerator, grabbed some produce, heated a pan and just started cooking. It helped that the pantry was fairly well stocked. 

Capers and feta cheese balanced what might have been a too-heavy lambiness, the mushrooms contributed bulk and soaked up the flavors nicely. The sauce came together easily, a good thing since I didn't do much taste-testing along the way, and was rewarded with a two-thumbs up review from RL. I enjoyed a smaller bowl of pasta with just a smidge of the meat sauce and still agreed, this was a very successful improv.

Half of the sauce remains, an invitation to fill a toasted burger bun or warmed pita round... or bake it with cheese and flat pasta sheets in a lasagna dish... or use it to top a pizza... or... 

Lamb Ragu with Mushrooms and Capers

sauce for 4 entree servings

1 tablespoon olive oil
1 tablespoon butter
2 cups fresh mushrooms, cleaned & chopped
1/2 large onion, chopped
1 clove garlic, minced (or use garlic powder)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
1 tablespoon dried mint
3 to 4 cups marinara sauce
1 generous tablespoon capers, rinsed & drained
1/4 cup Parmesan cheese, crumbled
1/4 cup feta cheese, crumbled
1/2 cup fresh basil, julienned
1/2 cup fresh Italian parsley, rough chopped
cooked whole wheat pasta to serve 4

1. Warm 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped mushrooms and cook until the 'shrooms turn golden brown. (Be patient and wait for them to release their juices, let the liquids cook down and evaporate, and eventually the mushrooms will begin to caramelize.) Remove from the pan with a slotted spoon and set aside.
2. Raise the heat under the pan to medium high; add the chopped onions and cook until they begin to soften. Add the garlic, salt and pepper, and dried Italian spices and cook until the onions are translucent and begin to brown. Remove from the pan with a slotted spoon and set aside.
3. In the same skillet over medium high heat cook the ground lamb until browned, breaking up the large chunks as it cooks. Use a large cooking spoon and remove most of the rendered fat from the pan.
4. Return the mushrooms and onions to the skillet. Add the marinara sauce, dried mint and capers; simmer, covered, over low heat until the flavors have blended. Taste and adjust seasonings. 
5. Add the cheeses and fresh herbs; stir to mix. Serve over a nest of cooked long-strand pasta OR add cooked, short tube pasta to the pan. Serve immediately.

Avgolemono with Lamb Meatballs

Greek Lemon Soup 

Eureka! An unexpected find! There was one lonely roll of ground lamb lurking at the back of a freezer drawer, camouflaged amidst similar-shaped chubs of pork sausage and some homemade cookie dough. Mmmmmmmmm, we enjoyed juicy, feta-stuffed lamburgers and a Fattoush salad for lunch, but that still left half a pound of ground lamb for another day. In the week’s cold, stormy weather (link) it was an easy decision - Avgolemono Soup. With Lamb Meatballs and an accompanying Greek Salad and pita chips. That meal defied the weather, bringing hints of sunshine into Kumealon Inlet. While it wasn’t a Mediterranean location, I could close my eyes and dream of blue skies and sandy beaches. 

There must be hundreds, even thousands of Avgolemono recipes online and in print cookbooks, each with slightly varying ingredients and techniques. Go ahead, Google it and see for yourself. Chicken broth thickened with eggs, a handful of rice, lemon juice, and parsley, dill and/or mint are common to most versions. Parsley is a typical garnish. That’s it, a very short list of basic ingredients for the cook. Even the addition of meatballs doesn’t take it beyond ordinary pantry staples. What’s so special about the combination? Somehow the lemony tang, the lamb meatballs, and the custardlike broth work magic together so the resulting soup holds more flavor than you would anticipate.

We prefer the warm version, with the added flavor derived from lamb meatballs. That said, avgolemono is delicious with or without the meatballs, as a sauce or even chilled as a hot-weather soup. This is versatile, tasty comfort food; what more can you ask of simple ingredients?

Avgolemono with Lamb Meatballs

Serves 6

3/4 lb ground lamb, or lean ground beef or Italian sausage without casings

1 finely minced onion

4 TB long grain white rice

1/4 cup fine dried breadcrumbs

1/2 cup chopped fresh flat-leaf Italian parsley, divided

2 TB chopped fresh mint or dill

3 eggs, divided

Salt & pepper

6 cups chicken stock

1/4 cup lemon juice

1. In a bowl, combine meat, onion, rice, breadcrumbs, just 1/4 cup of the parsley, mint or dill, and only 1 of the eggs. Knead with your hands until well mixed. Form the mixture into tiny, 1/2 inch, meatballs.
2. In a large saucepan over medium-high heat, bring the stock to a boil. Add the meatballs, reduce the heat to low, cover and simmer gently until the meatballs are cooked, 25-30 minutes. (I add a tablespoon or two of rice to the broth.)
3. In a bowl, beat the remaining 2 eggs until very frothy. Gradually beat in about 1 1/2 cups of the hot soup, beating constantly to prevent curdling. (This step tempers the eggs so they won't scramble when added to the soup.) Continue to beat until thickened, then slowly stir the egg mixture into the hot soup. Heat through, but do not allow the soup to boil (or it might curdle and separate).
4. Ladle into warmed bowls, sprinkle with remaining 1/4 cup parsley and serve hot. Remember to close your eyes and dream of blue skies and sandy beaches.
5. Notes: For a hot-weather version of Avgolemono, skip the meatballs and chill in the refrigerator after adding the thickened egg mixture back into the soup. Serve chilled or near room temperature for a smooth, custardy summer soup. (Mixed reviews on this version: I love it, but ex-neighbor Cindy wrinkled up her nose and turned down a second spoonful.)              

Daring Cooks: Papas Rellenas

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra 

A quick read through Kathlyn’s March challenge post brought to mind several other "filled" foods; Salvadorean pupusas, Polish pierogi, Indian samosas, Latin empanadas, and the list goes on. One notable difference stood out, Papas Rellenas traditionally have a filling encased in potatoes, not in a flour or masa dough. Potatoes! reminiscent of a British cottage pie or shepherd’s pie, perhaps? Dough, bread or potatoes wrapped around a savory filling, and baked or fried - that could describe comfort food in many cultures.

I procrastinated this month, leaving the challenge until the last possible moment. What was I thinking? Sigh, I could relate to the drooping daffodils outside the kitchen window, me feeling a wee bit stressed while the flowers struggled against rain and wind.

The March Daring Cooks' Challenge was to make one or both of the posted recipes, an option I truly appreciated this month. Thank you, Kathlyn! It was no surprise that once I busied myself in the kitchen - chopping vegies, riceing potatoes, sauteing and stirring filling, forming and frying the Papas - any lingering stress disappeared from my day.The following decisions helped me out too.

   1. Ignore the ceviche portion of the challenge. Been there, done that many times, so provide a link to my previous halibut ceviche post. (here)

   2. Use Kathlyn's suggested method, but substitute the filling ingredients from my lamb merguez sausage recipe.(here) I had everything in stock so that eliminated a trip to the store.

   3. Add additional vegetables to the Salsa Criolla, just in case we decided mid-dinner to switch the entree to lamb burgers or tacos instead. 

The Good News:

   The many varied parts of the recipe were completed in one afternoon, albeit a long one.

   RL enjoyed the Papas Rellenas, and we already know he loves ceviche. ("Why bother cooking halibut any other way when this is so good?!")

The Rest of the Story:

   Procrastinating right up to the last day meant it did take the entire afternoon to prep, cook, dine and photograph... and that still left some writing to do. (So here I sit, after midnight, editing like crazy.)

   The kitchen is a mess, the stove glistens with grease droplets, the house reeks of oil, and yes, I really did enjoy The Papas Rellenas Experience.

Did We Enjoy the Dish?

   I liked it, but didn't love it: too little filling in too much potato. Perhaps forming a small meatball first, then coating it in a thin layer of potato, would be a workable alternative.  

   RL was more enthusiastic: he loved the crunch of the crust, and had fun evaluating the taste effect of different sauces and condiments. Salsa Criolla was his favorite, though HP Sauce ranked right up there.

Would I Prepare it Again?

Probably not, but I won't hesitate to share a small plate of Papas at any local Latin restaurant.

Papas Rellenas (de carne)

Made 6 small papas and 4 larger ones (with 1.5 cups of potato left over) 

For the dough:

2¼ lb russet potatoes


1 large egg

Salt and pepper, to taste

1. In a medium pot cover the potatoes with cold water: boil until cooked through. Drain and set aside to cool.
2. Peel the cooled potatoes; force them through a potato ricer, or smoosh them with a potato masher.
3. Add egg, salt and pepper and knead “dough” thoroughly. Be certain these additions are well combined and evenly distributed.

While waiting for the potatoes to cool down, before finishing the dough, you can 

Make the filling:

I used a 1/4 recipe of my Lamb Merguez ingredients, adapted to Kathlyn's suggested method.

1. Place all ingredients, except onion, red pepper and garlic, in a medium-sized bowl.  
2. Lightly coat a small skillet with oil, or spray with a cooking spray: saute the chopped onion, red pepper and garlic over medium heat for a few minutes, until soft but not browned. Remove from the skillet and add to the mixture in the bowl and mix well - until it is really, really well-integrated.
3. Using the same skillet, saute the meat mixture until cooked through, but not hard and crispy. Remove from the heat and place in a strainer to drain off the grease and juices. Set aside and let cool.

While the filling is cooling, you can assemble the ingredients... 

For the final preparation:


1 large egg, beaten

1 cup AP flour

Dash cayenne pepper


Dash salt


1 cup dry or fresh unseasoned bread crumbs or regular panko

Oil for frying (2” deep in a heavy pan, like a medium-sized dutch oven)

Forming and frying the papas:

1. Use three small bowls for the breading. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put panko or bread crumbs in the third
2. Flour your hands and scoop up a portion of dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling.
3. Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 large papas).
4. Heat 1 ½ to 2 inches of oil in a pan to about 350 – 375° F.
5. Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
6. Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides.
7. Drain on paper towel and store in a 200ºF oven if frying in batches.

Serve immediately with salsa criolla and/or other sauces of your choice.

Salsa Criolla:

2 medium red onions, cut in half and very thinly sliced (as half-circles)

1/2 chili pepper 


1 tablespoon vinegar


Juice from 2 limes


Salt and pepper to taste

1. Soak the onions in cold salt water for about 10 minutes to remove bitterness. Drain.
2. In a medium bowl, combine the onions with the rest of the ingredients, season with salt and pepper.
3. Cover with plastic wrap and refrigerate for at least 30 minutes for the onions to macerate and the flavors to combine.

Note: I blanched chunks cut from 2 medium-sized carrots and 2 celery stalks and added them to the mix. That required additional liquid to cover: a 60/40 mix of water and vinegar, juice from additional limes, 1 heaping tablespoon of sugar, and a generous splash of juice from a jar of pickled jalapenos.