One of our favorite food trends today is the rise of Eastern Mediterranean flavors on menus. And it’s not just us! Flavor & the Menu magazine named “Eastern Mediterranean Meats” one of their top 10 trends for 2018, and trendologists from Datassential, Mintel and Technomic are all heralding the same rise in popularity and prospects for foods and flavors from Turkey, Israel, Lebanon, Syria, Greece and Egypt. Think spices and ingredients like Za’atar, Ras el hanout, Baharat, Harissa, Aleppo pepper, Tahini, and even Sumac and Zhug. What were once totally unfamiliar to American diners and even chefs are becoming must-haves in the pantry.
A brief look at the fast-casual segment shows this trend in action, with several national chains already leading the way, including Zoës Kitchen, Cava, Luna Grill and Garbanzo Mediterranean Fresh. According to Mintel, it’s not just because these flavors are delicious:
“Mediterranean fast casuals do well because the food hits on important trends such as freshness, simplicity, authenticity and healthfulness (especially healthful fats from sources such as olive oil and sesame seeds). The growth of these concepts suggests the opportunity for Mediterranean ingredients/flavors such as falafel, harissa, shug, lamb and tabbouleh.” -Caleb Bryant, Mintel
Especially on the lamb point, we couldn’t agree more! All of these spices and flavors are natural and authentic partners with Aussie lamb. Only Indian cuisine indexes higher than Mediterranean for lamb usage, according to Datassential.
Here are a few of our favorite Middle Eastern and Mediterranean recipes:
Chiche barak – Turkish dumplings with Baharat-scented Aussie lamb tucked inside, and a cooling yogurt sauce condiment.
Dukkah crusted lamb burgers – Burgers may be the best gateway for global flavors to go mainstream! These have a dukkah crust, and a harissa mayo for more Eastern Med appeal.
Chermoula marinated lamb top sirloin with vegetable tagine – Chermoula is another standout North African sauce that’s dynamite with lamb, made with heaps of herbs, cumin, preserved lemon and paprika.
Middle Eastern bowl with farro and sous vide lamb – Chefs Ramon Solorzano and Carl Blackbird created a “za’atar mole” by mashing up Mexican mole with Middle Eastern flavors. Proof positive that almost anything can work in a bowl!
Braised lamb shwarma - Chef Miles Vaden's take on the middle eastern classic uses Ras al Hanout as the keynote Egyptian spice for the braised lamb, black sesame for an eye-catching tahini, and colors and flavors that pop all over, from pomegranate tzatziki to julienne pickled beets. Nice one Chef!