Even the scrapings from a large pot of yoghurt are enough to create the beginnings of a magical meal. Yoghurt tenderises protein, and also helps create a crust that caramelises beautifully, either in the pan or on the barbecue. Any combination of spices will work in the marinade, so experiment with whatever you have in your store cupboard. The marinade works on just about any protein, too. Here, I’ve combined aubergines with lamb, because they go so well together, especially when slathered with za’atar, lemon and garlic yoghurt.
Yoghurt-marinated lamb and aubergine with za’atar, Palestinian couscous, beetroot leaves and chickpeas
Marinating meat in leftover yoghurt is a great example of how food scraps have the potential to elevate a meal. I made this marinade in the yoghurt pot itself, at the same time cleaning down the sides and making the most of the last few scraps. Once marinated and grilled, both lamb and aubergine are beautifully encrusted in a flavoursome umami bomb of deliciousness created by the yoghurt.
Serves 2
4 tbsp yoghurt
1 tbsp zaatar
Zest and juice of ½ lemon
2 garlic cloves, peeled and crushed
½ tsp sea salt
¼ tsp black pepper
4 lamb chops
1 aubergine, cut lengthways into quarters
2 tbsp olive oil
For the couscous
100g maftoul (Palestinian hand-rolled couscous), or giant couscous
1 x 400g can chickpeas
100g beetroot leaves, or chard, shredded
Extra-virgin olive oil, for dressing
1 pinch za’atar, to garnish
1 small bunch of soft herbs, leaves roughly chopped, stalks finely chopped – I used parsley, but coriander, mint and dill would also work, either on their own or in combination)
2 lemon wedges, to serve
2 tbsp yoghurt, to serve, optional
In a large bowl, mix the yoghurt, za’atar, lemon zest and juice, and garlic, and season. Add the chops and aubergine to the bowl, toss to coat, then cover and chill for at least four hours, and up to three days.
To make the couscous, put the maftoul in a pan with the chickpeas, the liquid from the tin and 25ml water. Cover, bring to a boil, then simmer gently for 10 minutes, until al dente. Stir in the shredded beetroot leaves, then dress with extra-virgin olive oil and season to taste. Cover and wait for a few minutes for the leaves to wilt.
Meanwhile, put two tablespoons of olive oil in a very large frying pan on a medium-high heat, then add the lamb and aubergine and sear without moving for five minutes. Flip and cook for another two minutes, or until charred but the meat is still pink, then leave to rest for a few minutes.
Serve the couscous topped with the lamb and aubergine, and with extra za’atar, soft herbs, lemon wedges and a drizzle of yoghurt, if you have some to spare.
