Easy Mediterranean Easter
Christmas has prime rib roasts, pork crowns, and the occasional goose. Easter has lamb and ham. And Thanksgiving, well, everyone knows what bird is front and center on that holiday.
Why is it that we always start holiday meal planning with a giant centerpiece of meat? I can understand Thanksgiving, a holiday built around the sharing of a meal. But Easter, a day of church-going for some and egg hunting for others, has always begged a different approach in my opinion.
In my mind Easter is all about the casual brunch. After the Sunday dresses are back in the closet, the play clothes pulled out, and the Easter eggs (mostly) found, a leisurely spread of snackable plates would seem just the thing to keep energy and conversation flowing.
This is not to say that meat can’t be part of the equation, I’m simply envisioning meat with more of a, well, subtle role.
Consider, for instance, a Mediterranean spread. Bowls of dips, platters of salads, simply prepared vegetables, and the occasional lamb or beef in balls or skewers. The dishes appear as they are ready, to be eaten when the guests feels so moved. What’s more, these small plates, or mezze, tend to stay tasting great even if they cool over time. In other words, the food can hang out for a while as you and your family do the same eating without urgency in the relaxing fashion suited for a spring holiday.
So if you aren’t starting with the meat, I would build plates around what you can find that is fresh and seasonal. Asparagus should be popping up this time of year. Consider roasting whole spears with slices of Meyer lemon and olive oil, served with a generous sprinkle of coarse sea salt and freshly ground black pepper. Artichokes would also be lovely, maybe in a raw salad, the hearts sliced paper thin on a mandolin and served with lemony dressing and shavings of Parmesan cheese.
A dip or two is always nice for noshing. White beans pureed with basil and garlic are easy and always a crowd pleaser. Tzatziki, that all-purpose Greek dip of yogurt and cucumbers can do double duty as condiment when served alongside the meat or fish of your choice.
Now, after you have determined the rest of the makeup of your mezze brunch spread, should you consider the protein to grace the table. No room for a leg of lamb at this already crowded table. Think about a kebab of some sort or even better, kefta. Kefta is essentially a meatball made of ground beef or lamb, highly seasoned with cumin and paprika, and kept moist with the addition of finely minced onion. The meat can be formed into balls and baked in a sauce or, in a way I prefer for entertaining, formed around skewers then grilled or broiled until just cooked through.
I’m not sure who ever decided that a special meal requires a showcase hunk of meat. This Easter I say keep it casual, but still plenty tasty, and skip the roast. Some kebabs and a table full of seasonal fresh produce will keep the company nibbling and happy long after the last egg has been found.
Made with smoked paprika, red pepper flakes, ground cumin, salt, black pepper, cinnamon, vegetable oil, Persian cucumbers
Serves/Makes: 8
- 2 large shallots
- 1 pound ground lamb
- 1 1/2 teaspoon Peri Peri spice
- OR
- 1 teaspoon smoked paprika, PLUS
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 dash cinnamon
- 3 tablespoons vegetable oil
***Tzatziki***
- 2 Persian cucumbers
- 1/2 teaspoon Kosher salt
- 1 cup lowfat Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
- 3 tablespoons minced mint leaves
For Tzatziki Sauce: Slice cucumber on a mandolin or by hand into slices 1/8 of an inch thick. Place slices in a colander and toss with Kosher salt. Set over a bowl and let drain for at least 20 minutes.
For Kebabs: Finely mince two shallots. Place shallots, lamb, Peri Peri or paprika and pepper flakes, cumin, salt, pepper, and cinnamon in a large bowl. Mix well by hand.
Heat vegetable oil oil on a large grill pan or saute pan over medium high heat. Place dime sized ball of the meat mixture on the pan and cook until just done. Remove pan from heat. Taste the cooked meat. Adjust the seasoning in the meat mixture if necessary with additional salt and pepper.
Form the meat into balls of equal size. Press one ball along one half of a wooden skewer until it is a skinny meatball, about four inches long. Repeat with the remaining balls.
Return the pan to medium high heat. Cook skewers for 4-5 minutes, turning to brown on all sides. Remove from heat when cooked through and let rest for five minutes before serving.
While skewers are resting finish tzatziki: In a small bowl combine yogurt, garlic, olive oil, lemon juice, sugar, and mint. Stir to combine.
Pat cucumbers with paper towel and squeeze to remove any extra liquid. Stir cucumbers slices into the yogurt mixture. Taste and add extra salt if necessary.
Serve tzatziki with kefta skewers.
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