My Greek lamb sliders are a dish that I made as an american variant of my Greek pita pockets dish. These sliders are packed with bold flavors that work so well together in my opinion. I don’t eat Greek food often but while in culinary school and through reading books at home, I got a feel for what flavor profiles are in the Greek cuisine. My sliders include yellow squash, zucchini, onions, crumbled feta cheese, mozzarella and my twist on a tzatziki sauce.
I start my filling by sauteeing my onions. I sometimes cook them until they are dark from caramelizing, then add diced squash and zucchini and cook until they are soft. Next, I cook the ground lamb with garlic powder, black pepper, salt, and coriander. Once the meat is cooked I combine the vegetables and meat then top it off with the crumbled feta, mozzarella and my Tzatziki sauce
Tzatziki sauce is traditionally made with Greek yogurt, cucumber, dill and garlic. When made the traditional way, it is a much lighter sauce. My sauce however is far from traditional considering that I use heavy cream instead of Greek yogurt. heavy cream has more fat, therefore it is richer in taste and mouthfeel. I also cook my sauce stovetop rather than serving it raw, this way I can slowly simmer the dill in the sauce to extract its subtle sweet and minty flavor.
|Organic Ground Lamb||1 lb|
|Garlic powder||1 Tbsp|
|Corander, fresh cracked||2 Tsp|
|Yellow Onion, medium diced||1 medium|
|Yellow Squash, medium diced||1/2 of a medium squash|
|Zucchini, medium diced||1/2 of a medium zucchini|
|Garlic, minced||1 tsp|
|Heavy Cream||1 cup|
|Dill, chopped||5-10 sprigs chopped|
|Tomato and Basil Feta, crumbled||1 cup|
|Mozzarella, shredded||1/2 cup|
|Hawaiian Rolls, cut in half lengthwise||18 rolls|
|Olive Oil||as needed|
|Butter, melted||optional, 1 Tbsp|
- First, preheat the oven to 350F. Next, put enough olive oil to cover the bottom of the pan. saute the diced onions on medium high heat until translucent (or until browned), then add both the diced zucchini and squash and saute until slightly soft (about 3-5 minutes), then remove the vegetables from the pan into a bowl.
- Next, add the ground lamb to the pan and brown it while breaking apart the meat into small chunks, after it has started to brown add the salt, pepper, garlic powder and coriander. Once the meat is completely browned, add the vegetables back to the pan and cook together on medium-low heat for about 3-4 minutes to combine the flavors.
- Next, in a small pot melt the butter on medium low heat, add the flour and mix to form a roux. Then add the cup of heavy cream, minced garlic, salt, pepper and dill. Stir and simmer this on low heat while waiting for the other components to finish (if it gets too thick from simmering, turn off the heat and add a little more heavy cream before putting it on the sliders)
- Assemble: Lay the bottom halves of the sliders on a baking tray, top with an even layer of sauce, lamb mixture, feta and mozzarella and more sauce on top. Then top this with the top half of the buns and brush the optional melted butter on top.
- Bake: Now you can bake these beautiful slider on 350F for 15-20 minutes and make sure to check on them so the buns don’t get too dark on top. Now after they are done baking you can use a knife to cut them into individual sliders or into groups of six if you like.
- If you really want the flavor of the dill to stand out you can try letting the dill sit in the heavy cream a few hours prior or even overnight.
- If the dish sounds too heavy on fats from the heavy cream and cheeses, opt out for a more traditional Tzatziki sauce using the Greek yogurt instead. I also advise eating these sliders with a side of salad to give that balance.
These idea’s are fresh from the brain as I am writing right now. You can do lots of diferent fusion cuisines with this flavor profile. One of those being a Greek-Mexican fusion like Greek nachos, Greek tacos, Greek quesadillas etc. I have not tried any of these myself but I can definitely picture the nachos being especially tasty. Imagine freshly fried tortilla chips topped with the hot ground lamb, sauteed zucchini, squash and onions then sprinkled with finely crumbled feta (a twist on cojita cheese) and drizzled with the light, refreshing Tzatziki sauce. I actually might have to make this myself and see how it comes out.
I have made Greek Pita pockets before as I mentioned, in that dish I incorporated avocado, mushrooms and marinated mozzarella. My Tzatziki sauce was (as usual) not traditional, but I did use Greek yogurt in that one. This is a dish I plan to possibly remake and share with you all as well in the near future.
As always, you all are awesome. Hope you enjoyed reading and will try this recipe out.
Leave a comment on which of these Greek Brainstorm dishes you think would like best,
Be Blessed, my readers.