Grazing is such a wonderful way to share a meal. Mezze – originating in the Mediterranean and North Africa – is typically more appetizer or snacks, but we love making one big platter of everything needed to make a meal. This mezze brings together the flavors of North Africa and has as its core, an oo’mämē lamb burger, using Moroccan oo’mämē Chile Crisp. Round out the meal with assorted salads – garbanzo beans, hummus, grilled vegetables, tomato and goat cheese, fonio – the new-to-market super grain - and a yogurt dip. Is it us or would almost every one of those sides be better with a spoonful of oo’mämē? We did slip a little in with the garbanzos and on top of the hummus, but don't feel like you have to stop there!!
Moroccan Mezze Platter with oo’mämē Lamb Burgers
Adding Moroccan oo’mämē Chile Crisp to ground lamb is a slam dunk on kicking things up a notch. Just stir in some of the crunchy bits to the lamb and patty out, sliders or burger sized, as you like. We like to pan sauté these patties since they are a bit looser than beef. But you do you!
1 pound of ground lamb
2 Tablespoons of Moroccan oo’mämē Chile Crisp, oil drained
Garbanzo beans tossed with Indian oo’mämē Chile Crisp
Hummus topped with Moroccan oo’mämē Chile Crisp
Grilled zucchini and summer squash
Tomatoes and goat cheese
Fonio with lemon zest and cucumbers
Greek yogurt topped with Umami Heat
Herbs and microgreens
Mezze Platter Possibilities:
Combine ground lamb with Moroccan oo’mämē Chile Crisp in a small bowl. Patty into 4 4-oz patties or 8 2-oz sliders.
Sauté until cooked to desired doneness. Time will vary based on burger size.
Arrange all the mezze components, decoratively, on a platter.
Low sodium, Keto-Friendly (burgers)
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