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Chef Alba’s Moroccan Lettuce Wraps

Crunchy Romaine lettuce becomes the edible vessels for this heavenly Moroccan dish. Morocco’s exotic cuisine has been influenced by Berbers, Moors, Arabs, and other civilizations throughout history. Morocco’s past inhabitants are still responsible for culinary methods and practices that are still flourishing today. Let your palate appreciate the unique flavors and warming spices of this elegant dish. Chef Alba

Chef Alba's Moroccan Lettuce Wraps
Chef Alba's Moroccan Lettuce Wraps
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Crunchy Romaine lettuce becomes the edible vessels for this heavenly Moroccan dish. Morocco’s exotic cuisine has been influenced by Berbers, Moors, Arabs, and other civilizations throughout history. Morocco’s past inhabitants are still responsible for culinary methods and practices that are still flourishing today. Let your palate appreciate the unique flavors and warming spices of this elegant dish. Chef Alba
Servings
4 people
Servings
4 people
Chef Alba's Moroccan Lettuce Wraps
Chef Alba's Moroccan Lettuce Wraps
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Crunchy Romaine lettuce becomes the edible vessels for this heavenly Moroccan dish. Morocco’s exotic cuisine has been influenced by Berbers, Moors, Arabs, and other civilizations throughout history. Morocco’s past inhabitants are still responsible for culinary methods and practices that are still flourishing today. Let your palate appreciate the unique flavors and warming spices of this elegant dish. Chef Alba
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. In a large skillet, add the olive oil and brown ground beef with minced red onion until the ground beef if cooked thru and mostly golden. Season with salt.
  2. Add all spices and mix thoroughly with the meat. Continue to cook 1-2 minutes.
  3. Add the chickpeas to ground beef mixture and cook additional 5-6 minutes. When ready cool slightly. If the mixture appears to dry, add a few tablespoons of hot water and stir.
  4. Spoon the meat and chickpea mixture into romaine leaves. Top the lettuce wraps with tzatziki, ranch dressing, or my favorite balsamic vinegar.
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