A Middle Eastern influenced dish -Tacos Arabes - taken to Mexico by Lebanese immigrants and adapted over time, by Mexican locals, to include pork and home-made tortillas. I love the lamb version!
Lunch, Main Course, Meat
tacos arabes for easter
Large round pitta breads/flatbreads
warmed up and split into two (if using pitta bread)
Leftover slow roast/leg of lamb
sliced and fried until golden with cumin seeds & oregano
Home-made chilli sauce
Large pickled gherkins
yoghurt and/or pickled chillies
Warm the pitta breads then split into two halves which makes two tacos Arabes
Fry the onions with the cumin & oregano until soft and golden
Warm up the leftover lamb
Place a generous amount of lamb, onions, coriander, pickles, yoghurt and as much chilli sauce as you like
Wrap up the pita/flatbread and serve immediately
Tacos Arabes are the best way to enjoy any leftover Easter weekend lamb. Try it out yourself and see!