|Art by Anna Rettberg|
3 1/2 oz. tallow, suet or lard
1/4 cup vinegar
1/4 cup olive oil
1 tsp each of nutmeg, cardamom, cinnamon, cumin, ground cloves, allspice, finely ground pepper, mistika (pestle ground gum mastic also called arabic gum), and sea salt
Cut the lamb fillet and fat into very thin strips.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight, or at least for three hours.
|Homemade pita bread|
Heat a large skillet, set to high. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Serve with lemon juice thinned tahini sauce, thinly sliced red onion, thin strips of lettuce, hummus (red pepper hummus from the Lexington Co-op), tomatoes, tzatziki, and cracked pepper all rolled in a warmed fluffy pita bread.