Persian Sangak Tacos - Family went nuts for this recipe last night

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I was looking for a taco night replacement and came up with this. It was surprisingly easy. The Sangak can be hard to find, but they have it on Amazon if you search it out. Would work with lavash or even pitas.

https://thecookbook.ai/sangak-with-persian-style-ground-meat-and-toppings/

Ingredients

  • 1 large Sangak bread
  • 1 cup hummus
  • 1/2 cup red shug (or to taste)
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 1/2 cup labneh
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pickled red onions (see recipe below)
  • Olive oil for cooking

Instructions

  1. Prepare the Ground Meat:
    • In a large skillet, heat a tablespoon of olive oil over medium heat.
    • Add the chopped onion and minced garlic, sauté until the onion is translucent.
    • Add the ground meat to the skillet, breaking it apart with a spoon.
    • Season with cumin, coriander, turmeric, salt, and pepper.
    • Cook until the meat is browned and cooked through. Remove from heat and set aside.
  2. Prepare the Sangak:
    • Preheat your oven to 350°F (175°C).
    • Place the Sangak bread on a baking sheet and warm it in the oven for about 5 minutes.
  3. Assemble the Dish:
    • Spread a generous layer of hummus over the warm Sangak.
    • Evenly distribute the cooked ground meat over the hummus.
    • Drizzle red shug over the meat, adjusting the amount to your spice preference.
    • Add dollops of labneh across the top.
    • Sprinkle crumbled feta cheese evenly.
    • Top with pickled red onions for a tangy finish.
  4. Serve:
    • Cut the Sangak into pieces and serve immediately as a delicious and flavorful appetizer or main dish.

Persian Pickled Red Onions Recipe

Ingredients

  • 2 large red onions, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Instructions

  1. Prepare the Pickling Liquid:
    • In a saucepan, combine the vinegar, water, sugar, and salt.
    • Add the coriander seeds, black peppercorns, and bay leaves.
    • Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
  2. Pickle the Onions:
    • Place the sliced red onions in a heatproof jar or bowl.
    • Pour the hot pickling liquid over the onions, ensuring they are fully submerged.
    • Let the mixture cool to room temperature.
  3. Store:
    • Once cooled, cover and refrigerate the onions for at least 2 hours before using.
    • The pickled onions can be stored in the refrigerator for up to 2 weeks.

Enjoy your Persian Pickled Red Onions as a tangy addition to your Sangak with Persian Style Ground Meat and Toppings!

Ingredients

  • 1 large Sangak bread
  • 1 cup hummus
  • 1/2 cup red shug (or to taste)
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 1/2 cup labneh
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pickled red onions (see recipe below)
  • Olive oil for cooking

Instructions

  1. Prepare the Ground Meat:
    • In a large skillet, heat a tablespoon of olive oil over medium heat.
    • Add the chopped onion and minced garlic, sauté until the onion is translucent.
    • Add the ground meat to the skillet, breaking it apart with a spoon.
    • Season with cumin, coriander, turmeric, salt, and pepper.
    • Cook until the meat is browned and cooked through. Remove from heat and set aside.
  2. Prepare the Sangak:
    • Preheat your oven to 350°F (175°C).
    • Place the Sangak bread on a baking sheet and warm it in the oven for about 5 minutes.
  3. Assemble the Dish:
    • Spread a generous layer of hummus over the warm Sangak.
    • Evenly distribute the cooked ground meat over the hummus.
    • Drizzle red shug over the meat, adjusting the amount to your spice preference.
    • Add dollops of labneh across the top.
    • Sprinkle crumbled feta cheese evenly.
    • Top with pickled red onions for a tangy finish.
  4. Serve:
    • Cut the Sangak into pieces and serve immediately as a delicious and flavorful appetizer or main dish.

Persian Pickled Red Onions Recipe

Ingredients

  • 2 large red onions, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Instructions

  1. Prepare the Pickling Liquid:
    • In a saucepan, combine the vinegar, water, sugar, and salt.
    • Add the coriander seeds, black peppercorns, and bay leaves.
    • Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
  2. Pickle the Onions:
    • Place the sliced red onions in a heatproof jar or bowl.
    • Pour the hot pickling liquid over the onions, ensuring they are fully submerged.
    • Let the mixture cool to room temperature.
  3. Store:
    • Once cooled, cover and refrigerate the onions for at least 2 hours before using.
    • The pickled onions can be stored in the refrigerator for up to 2 weeks.

Enjoy your Persian Pickled Red Onions as a tangy addition to your Sangak with Persian Style Ground Meat and Toppings!



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