Moroccan lamb lunch

No tips today, just fast lunches. I put mine in a Laptop Lunchbox to accommodate the bulky leftover salad; it’s good for big appetites and packing bulky foods like sandwiches or salad. Mine is all leftovers and took less than ten minutes to pack: homemade Moroccan grilled lamb (with a containter of lemon mint sauce, and a container of ground cumin and kosher salt for dipping), homemade baba ghanouj with olive oil and Aleppo pepper, a salad (with green onions, feta, walnuts, blueberries and artichoke hearts) and homemade sesame ponzu salad dressing. The lamb recipe came from Steve Raichlen’s Barbeque Bible — very tasty! I cut it into bite-size pieces when packing so it’d be easier to eat on the go — I find it awkward to cut things once they’re packed in the little boxes. I covered the dressing with its lid, and used Glad Press & Seal to cover the baba ghanouj container for transport.

A Japanese market next to where we have kids’ Japanese playgroup (in San Francisco’s Japantown) started selling these US$4 children’s bentos on Tuesdays (playgroup day) because a group of us bring/buy bentos to eat in the plaza afterwards. The two-year-old crowd definitely approves of all the finger food! I think the pink of the kamaboko next to the yellow of the egg really adds to the visual appeal.It’s got fruit (strawberry, two green grapes, an orange slice), the requisite “petit” onigiri rice balls, and a nice savory section with kamaboko, tamagoyaki (sweet egg: step-by-step tutorial here), fried shrimp, edamame shumai, and teriyaki chicken.

READ MORE:

• Tutorial: How to make dashimaki tamago (tamagoyaki)
• Lamb & hummus wraps
• Moroccan lamb in yakisoba fried noodle lunches
• Food safety for packed lunches
• How to pack a bento lunch and use “gap fillers”
• Biggie’s list of top speed tips, tutorials and equipment reviews