Rouxbe

• 1 lb ground or diced lamb
• 2 tbsp za'atar spice
• 2 tsp aleppo pepper
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Gently mix the lamb with all of the spices and set aside while you prepare the rest of the ingredients.

Note: This step can be done a few hours ahead of time.

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• 1 large onion (about 2 cups)
• 4 small eggplants, preferably Asian eggplants
• 5 large cloves garlic

To start your mise en place, dice the onion and eggplant into 1/2 inch cubes.

Next mince the garlic and set aside.

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• 2 tbsp grapeseed or vegetable oil
• 2 tbsp tomato paste

Heat a heavy-bottomed pot over medium to medium-high heat. Once the pan is hot add the oil, followed by the lamb.

Sauté the lamb until it is almost cooked through and has just started to brown.

Next, add the onions and eggplant and continue to sauté for another 5 minutes or so.

Once the onions and eggplant have started to soften add the garlic and cook for about 30 seconds. Next, add the tomato paste and let cook for another minute.

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• 1 - 15 oz. can chickpeas (or 1 1/2 cups cooked)
• 1 - 19 oz. can whole tomatoes (or 2 large tomatoes)
• 1/3 cup pine nuts (optional)

For the chickpeas, drain and rinse and add to the lamb.

Open the can of tomatoes, and then using a pair of kitchen scissors, roughly cut up the tomatoes and then add them to the lamb.

If using fresh tomatoes, you may need to add about a 1/2 a cup or so of liquid (such as, chicken stock, tomato juice, or water).

If you are adding the pine nuts, do so now. Then stir everything together, turn to low, partially cover and let simmer for at least an hour.

The longer it cooks the more flavor it will have. Just check regularly to see that there is enough liquid, so it doesn't burn.

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• 2 cups packed fresh spinach (optional)
• 1 cup thick Greek yogurt
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh mint leaves
• 8 lavash, pita, wraps (optional)
• 2 to 3 cups cooked rice

Clean, de-stem and roughly chop the spinach. Once the stew is ready, fold in the spinach and let cook for another 5 minutes, or until the spinach has softened. Taste for seasoning.

To serve, you can either serve it as is, over rice with a good dollop of yogurt over top. Or you can serve it as a wrap.

For the wrap, warm them for a few minutes in the oven or in microwave.
If you are using rice in the wraps, make sure it has also been warm properly.

Now, with the wrap in your hand, place a few sprigs of cilantro and mint on the bottom. Add a bit of rice and a few big spoonfuls of the lamb stew.

To finish, top with a big dollop of yogurt and serve immediately.

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