Lamb Quesadillas

Recipe from Dunowen House in West Cork @dunowen_house 

These are not your traditional Mexican style Quesadilla but a Middle Eastern version based on a recipe by Ottolenghi. A little goes a long way, the filling can make 8 – 10 of these tortilla pockets.

Ingredients:
Plain tortillas (the kids size packets are perfect size)
Olive oil for frying

Filling:
500g minced lamb
1/2 onion, very finely chopped or grated
1/2 tin chopped tomatoes
3 tbsp tahini
1 tsp allspice
1 tsp salt
2 tsp pomegranate molasses
2 garlic gloves, crushed
Handful of chopped parsley
80g grated cheddar cheese

1. Mix all the filling ingredients except for the cheddar cheese in a bowl until well combined.

2. Take a Tortilla and spread a tablespoon of filling across one half, leaving a small border around the edge. Sprinkle some cheese over the top of the filing and fold the empty half over the filled half, pressing gently to seal edges. Continue filling all the tortillas in the same way.

3. Drizzle oil in a pan, set over a medium heat. Once hot place the folded tortilla on the pan (or 2 at a time if you can fit them), frying gently until golden brown on one side. Flip over and cook on the other side then transfer to a heated dish in a warm oven while you cook the remaining batches.

4. We like to serve these with some greens (sautéed chard and spinach are great) and some Greek Yoghurt.