This low-carb lasagna uses a simple noodle replacement that once it's covered in meat and cheese, feels just like pasta. It's the comforting dish you no longer have to crave.
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Yotam Ottolenghi’s crispy cumin lamb with aubergine and ginger. Photograph: Louise Hagger/The Guardian Slam in the lamb for a Chinese cumin stir-fry, Mediterranean meatballs and Middle Eastern pastries
This Lebanese Muhammara recipe is low carb which makes it a perfect snack for most diets. Dairy-Free. Dip suited for anyone that has issues eating dairy. Gluten-Free. A great appetizer for anyone with a gluten intolerance. Delicious. Absolutely packed with flavor that will keep you coming back for more. Can you believe I made this in the air fryer?
Pat the lamb dry, then put it in a bowl with the cornflour, a tablespoon of ground cumin, half the dark soy sauce, half the Shaoxing rice wine and the sugar, toss to coat and leave to marinate for at least 30 minutes and up to an hour. Toss the aubergine with the remaining cumin and half a teaspoon of salt.
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.