12 oz [340 g] roasted red peppers, cut into ½-in [1½-cm] strips (2 cups)
1 large, sweet onion, thinly sliced
8 oz [225 g] halloumi cheese, cut into ¼-in [¾-cm] thick slices
½ tsp [2.5 g] crushed red pepper
2 tbsp [30 ml] extra-virgin olive oil
Kosher salt and freshly ground black pepper
1½ lb [680 g] ground lamb
2 tsp [10 ml] ground cumin
¼ tsp [1.25 ml] cinnamon
Pinch ground cloves
2 tbsp [10 ml] chopped flat-leaf parsley
Warm pita, for serving
Preheat the oven to 450°F [235ºC]. In a large roasting pan, toss the peppers, onion, halloumi and crushed red pepper with 1½ tbsp [22 ml] of the olive oil. Season with salt and pepper.
In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1½ tsp [7.5 ml] kosher salt and ½ tsp [2.5 ml] black pepper and form into four 4-inch patties. Be careful not to overwork the meat so the patties do not become hard and dry. Arrange the patties over the vegetables and rub lightly with the remaining ½ tbsp [7.5 ml] olive oil. Roast for 25 minutes, until the vegetables are very tender and the patties are cooked through. Sprinkle the parsley on top and serve with warm pita wedges.
Serving alternatives: Serve the patties and the peppers, onion and halloumi mixture stuffed into warm pita as sandwiches. Or, serve in grilled hamburger buns.
Recipe Credit: Adapted from Grace Parisi, Food & Wine Magazine