Accounting for Taste

Utterly delicious; wonderfully tender and rich, and easy to make as well. This simple, rustic braise is based on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end, balance the richness of the pork.

The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur, steamed rice or egg noodles would work nicely as well.

Don’t use coriander that has gone stale. This dish relies on the spice for its unique flavor, so it’s important to use coriander that is fresh and fragrant.

Coriander Braised Pork with Oregano and Feta

Servings: 6
Time: 1 hr, 30 min
Difficulty: easy
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Ingredients

3 Tbsp. extra-virgin olive oil, plus more to serve
1 medium yellow onion, halved and thinly sliced
3 Tbsp. ground coriander
1 cup dry red wine
3 lbs. boneless pork shoulder, trimmed and cut into 1-inch chunks
Kosher salt and ground black pepper
6 bay leaves
1 Tbsp. cornstarch
3 Tbsp. minced fresh oregano
1 Tbsp. lemon juice
2 oz. feta cheese, crumbled (½ cup)
¼ cup finely chopped fresh flat-leaf parsley

Directions

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 7 minutes. Add the coriander and cook, stirring, until fragrant, about 1 minute.
Add the wine and cook, stirring occasionally, until most of the moisture has evaporated, 2 to 3 minutes. Add the pork, 1 teaspoon salt, ½ teaspoon pepper and the bay; stir, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the pork to a medium bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the bay leaves. Select More/High Sauté and bring to a boil. Cook, stirring occasionally, until the liquid is reduced to about 1 cup, about 10 minutes.
In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the pot. Cook, stirring constantly, until thickened, about 1 minute. Press Cancel to turn off the pot. Stir in the pork, oregano and lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, sprinkle with feta and parsley, then drizzle with additional oil.

http://www.lynnandruss.com

Recipe from Milk Street’s cookbook “Fast and Slow”

It is rare that Flint, Michigan—my home town until I went away to college—is mentioned in a positive light, so this recipe caught my attention. Here, Milk Street FB Community member Jennifer Wozniak of Flint, drizzles tahini onto lamb burgers that she spices up with sumac, cumin and red pepper flakes. Then the burgers are served topped with feta cheese and sandwiched in brioche buns.

Milk Street took it a step further and played up the Middle Eastern flavor profile by spiking the tahini with Greek yogurt, lemon juice and more sumac, then spreads the mixture like mayonnaise on each bun half. We like to top the burgers with lettuce, tomato and possibly thinly sliced red onion.

Words to the wise, don’t buy crumbled feta cheese. Look for it sold in a block so it can be sliced into slabs for layering onto the burgers. Also, be sure to chill the patties before cooking. This firms them up so they’re easier to handle.

Spiced Lamb Burgers with Feta and Tahini Sauce

Servings: 4
Time: 50 min
Difficulty: easy
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Ingredients

⅔ cup panko breadcrumbs
1 Tbsp. plus ¼ tsp. ground sumac, divided
1 Tbsp. ground cumin
1 tsp. red pepper flakes
2 large egg yolks
Kosher salt and ground black pepper
1 lb. ground lamb
3 Tbsp. tahini
3 Tbsp. plain Greek yogurt
3 Tbsp. lemon juice
2 Tbsp. grapeseed or other neutral oil
4 brioche buns or hamburger buns, split and toasted
4 oz. block feta cheese, sliced into 4 even slabs

Directions

In a large bowl, combine the panko, 1 tablespoon sumac, cumin, pepper flakes, yolks, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture until evenly moistened and well combined.
Add the lamb and mix with your hands until well combined. Form into 4 evenly sized patties, each about 4 inches in diameter, then place on a large plate and refrigerate for about 15 minutes.
Meanwhile, in a small bowl, whisk together the tahini, yogurt, lemon juice, the remaining ¼ teaspoon sumac and ¼ teaspoon each salt and pepper; set aside.
In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned on the bottoms, 5 to 7 minutes. Flip each patty, reduce to medium-low and cook until well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes.
Transfer to a clean plate, tent with foil and let rest for about 5 minutes. Meanwhile, spread the tahini sauce on the bun halves. Sandwich the burgers in the buns, placing a slice of feta on each patty.

http://www.lynnandruss.com

Recipe adapted from Milk Street