Sticky Lamb Quesadillas w/ Herbed Whipped Feta
Crispy, sweet, melty, gooey goodness. Packed with flavour, this is not your average quesadilla.
Spiced lamb, sticky-sweet dates, and mozzarella folded into golden crisp tortillas, served with a cool, herby whipped feta dip. Comforting, satisfying, and full of nourishment.
Ingredients
Quesadilla Filling
1 tbsp ghee
1 large onion, diced
1 tsp turmeric
1 garlic clove, minced
1.1 lb / 454 g ground lamb
2 tsp paprika
1 tsp cumin
1/2 tsp cinnamon
1 1/2 tsp sea salt
1/4 tsp black pepper
1 cup pitted dates, chopped
1 handful fresh parsley, finely chopped
2 green onions, finely sliced
Mozzarella (enough for melty goodness)
Tortillas, for assembling
Squeeze of lemon juice
Herbed Whipped Feta Dip
7 oz feta
3/4 cup Greek yogurt
1 garlic clove
2 tbsp chopped parsley
2 tbsp sliced green onion
1 tbsp dried chives
Method
Heat ghee in a pan over medium heat. Add the diced onion and cook until soft and golden.
Stir in the garlic and turmeric. Cook for 30 seconds until fragrant.
Add the ground lamb, breaking it up with a spoon, and cook until browned and cooked through.
Stir in the paprika, cumin, cinnamon, salt, and pepper. Toast the spices for about 1 minute.
Add the chopped dates and cook for 2–3 minutes until caramelised.
Remove from heat and set aside.
Lay a tortilla flat and sprinkle a layer of grated mozzarella over one half.
Spoon the lamb mixture on top, then scatter over the chopped parsley and green onions.
Finish with a squeeze of lemon juice and another light layer of mozzarella.
Fold the tortilla in half and toast in a dry skillet (or lightly oiled pan, if preferred) until golden and the cheese has melted.
Blend all dip ingredients in a food processor until smooth and creamy.
Add a splash of water or a drizzle of olive oil to loosen, if needed.
Cut quesadillas into wedges and serve warm with the herbed whipped feta.
Optional: Add a simple side salad or quick-pickled vegetables to bring freshness and balance to the plate.
