Date: Thu, 26 Aug 93 10:52:16 +0200
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From: arielle@taronga.com (Stephanie da Silva) ARNI KAPAMA (LAMB STEW) ======================= Ingredients: ------------ 2 1/2 lbs stewing lamb, cut in cubes 1 1/2 lemon 1/2 cup butter 2 lbs chopped tomatoes 2 tsp salt 1/4 tsp pepper small piece cinnamon (optional) 1 tblsp sugar (optional) Instructions: ------------- Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: rdabrowski@galaxy.gov.bc.ca (Richard Dabrowski) FETTUCCINE WITH LAMB AND PISTACHIOS =================================== Ingredients: ------------ 3 cloves garlic, minced 1 small onion, finely chopped 1/4 cup olive oil 1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips 1.5 tsp fresh rosemary, finely chopped 1/4 tsp ground nutmeg 1 tsp salt 1/2 tsp white pepper 1/3 cup sweet butter, melted 1 lb fettuccine, cooked al dente 1/2 cup shelled natural pistashio nuts, coarsely chopped Instructions: ------------- Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring. Reduce heat and pour in butter. Add drained fettuccine and toss well. Before serving, top each portion with chopped pistashios. Makes four servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: GE.SPM@forsythe.stanford.edu (Suzanne Mills)
Source: Vilma Liacouras Chantiles' _The Food of Greece_
GYROS (pronounced sort of like 'yeeros')
=====
(Serves 6 or 7)
Ingredients:
------------
2 lb lean ground lamb
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 tsp coriander, crushed
1 clove garlic, crushed
1 onion, grated
1 tsp fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices bacon
6 to 8 Middle Eastern breads, or any substitute bread or roll
2 tomatoes, chopped or sliced thin and seasoned with vinegar and
olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt (I would probably strain the yogurt)
Instructions:
-------------
In a large bowl, combine the above ingredients up to and including the
salt and pepper, and knead thoroughly. Mixture should be spicy but not
too herby, and hold its shape. Break into 5 sections, each the size of
a navel orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4 inch.
Cut the bacon slices into widths equal to the meatballs and place a
slice on each one. Continue shaping the balls, keeping the slices of
bacon between them. Slip a cane skewer through the centers and roll
gently with the palms to smooth the edges (you will need 5 or 6 skewers
total, depending on their size). Cover and refrigerate overnight.
(Note: I interpret the above instructions as resulting in the meat
skewered something like so:
--O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice
To cook, set on a broiler tray or grill and cook over/under moderate
heat, turning every 5 minutes. The surface will be crusty and the
inside cooked within 25 minutes.
To serve, put out the pitta, meat, tomatoes, parsley and yogurt in
separate dishes. Let guests open the bread or rolls and stuff them with
meat and garnishings to their taste.
(To strain yogurt, put in cheesecloth and put in a colander or hang
it over the sink. It will give off a lot of liquid in an hour or
even less.)
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From: v313mdm8@ubvmsd.cc.buffalo.edu (Rochelle Newman)
HUSHWEH (LEBANESE LAMB DISH)
============================
Ingredients:
------------
1 leg of lamb, ground course with fat and bone removed (about 4 1/2
pounds? - you can also use good lamb shoulder.)
1 stick margarine, melted (add more if needed)
1 chicken breast or chicken neck or 2 wings to make broth for
meat (you can also use canned chicken broth)
1/4 cup snobar (pine nuts)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp allspice
(all spices can be altered slightly to taste, but be very careful not to
use too much cinnamon and allspice)
1/2 cup washed rice (we use long grain white, but I doubt it matters)
Instructions:
-------------
Saute the lamb meat with butter for 10 minutes
Boil 1 chicken breast or chicken neck or 2 wings to make broth for meat
-- use enough water to cover chicken -- about 3 cups? Can also use
canned chicken broth.... we have and haven't had a problem -- but don't
tell Sitto!! Set broth aside...
Add 1/4 cup snobar (pine nuts) to lamb and let simmer Add 1/2 tsp salt,
1/4 tsp pepper, 1/4 tsp cinnammon, 1/4 tsp allspice (all spices can be
altered slightly to taste, but be very careful not to use too much cinn.
& allspice)
Let simmer for 20 minutes; keep stirring.
Add 1/2 cup washed rice (we use long grain white, but I doubt it
matters) Mix with meat for 10 minutes (continue to let it simmer...) Now
add 1 3/4 cup broth; reserve remaining broth in case you need more...
Keep checking until rice is cooked. Stir occaisonally.
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From: v313mdm8@ubvmsd.cc.buffalo.edu (Rochelle Newman)
KIBBEE (LEBANESE LAMB RECIPE)
=============================
Ingredients:
------------
1 leg of lamb (have fat and bone removed; ground fine twice) - can
also use lamb shoulder. Approx. 4-5 pounds...
1 cup wheat - soak for 1/2 hour in warm water
1 large onion, grated
salt (to taste)
pepper (to taste)
cinnamon (about two shakes?)
allspice (about two shakes?)
Instructions:
-------------
Squish wheat in hands to remove water. Then mix all ingredients well.
Taste to see if you need more spices. (It's ok to eat this raw; indeed,
it is considered a delicacy, although personally I prefer it cooked!)
Grease a large baking pan, at least 13x9 or larger.
Divide meat in half. Make bottom layer. Flatten with hands until even.
Then add:
1/3 cup snobar (pine nuts) or pignoli seeds
Add top layer of meat and flatten until even. Cut diagonal lines in
both directions, not all the way through, so have diamond pattern. Dot
well with butter and crisco, more butter (or margarine) than crisco.
Use half teaspoonfulls at a time. Should be a pat every couple inches
or so...
Bake for 1 1/2 hours at 350 degrees, or until brown.
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*From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Crockpot Cooking from (Barbara Blitz) LAMB AND APPLE CASSEROLE ======================== Ingredients: ------------ 2 lb middle neck lamb chops salt and pepper 2 medium onions 2 medium carrots 1 cooking apple 1 oz plain flour 2 tblsp oil 3/4 pint stock 1 stick celery Instructions: ------------- Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock. Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Crockpot Cooking from (Barbara Blitz) LAMB AND TOMATO CASSEROLE ========================= Ingredients: ------------ 2 lb shoulder lamb 2 oz butter 1 oz plain flour 1 tsp marjoram 8 oz can tomatoes 1 large onion 2 tblsp oil 1/4 pint beef stock salt and pepper Instructions: ------------- Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: maryb@cix.compulink.co.uk (Mary Branscombe) LAMB RIB RECIPE =============== I normaly use this on a butterfly-boned leg of lab (cut along the bone on the flat side and remove the leg bone) but I tried it on a side of lamb, about 6 ribs, last week and it worked well. Marinade for lamb: ------------------ olive oil lemon juice garlic - sliced or crushed lots of black pepper ground bay leaves (lots and lots) Instructions: ------------- Smear the lamb thoroughly with the marinade and leave to settle for a while. Heat your grill to very hot and then grill the lamb for 6-8 minutes on one side, 4-6 minutes on the other, until nicely browned and sizzling. Warning - this is messy and spits a bit so watch out! Baste with any extra marinade when you turn the lamb. If your grill is in the oven, you can just turn it off and leave to cook in the excess heat for 20 minutes (this results in pink and perfectly cooked lamb on a leg, crispy brown lamb on ribs). If not, heat the oven to 200 degrees C, put the lamb in and turn off the heat. Again, leave for 20 minutes. Wrap the lamb in foil and leave to rest for another 5-10 minutes while you get salad and potatoes and spinach and tomatoes and bread ready to serve, then carve - leg goes across the grain in chunks, ribs along the bone. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: GE.SPM@forsythe.stanford.edu (Suzanne Mills)
Source: _Rebetikoi Mezedes kai Lihoudies_ (_Rebetes' Snacks and
Delicacies_) by Haralambos Georgiou
MARINATED SOUVLAKIA
===================
Ingredients:
------------
1 kilo (ca 2 1/4 lb) tender meat (pork, veal, beef or
lamb, or boned chicken or innards or fish fillet)
75 g (2-3 oz) onion, sliced
30 g (1 oz) carrot, sliced
30 g (1 oz) celery
2-4 cloves of garlic, crushed
1 pinch thyme
1 pinch rosemary
1 pinch coriander
4 pinches rigani (Greek wild oregano), or regular oregano
2 pinches cloves
4 pinches black pepper
1 bay leaf
a little chopped parsley
zest of 1/2 lemon
2-4 dessertsp (a little smaller than a teaspoon) salt
juice of 1-2 lemons
75 g (2 tblsp or so) oil (olive oil)
125 g (ca. 1/2 cup) white wine or water
Instructions:
-------------
Cut the meat into small cubes. In a bowl, preferably earthenware, mix
the marinade ingredients well and add the meat, mix again, cover and
leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate
but I would certainly do so. For the curious, the recipe actually calls
for marinating in a _kioupi_ or earthenware storage jar rather than a
bowl. This would probably keep the ingredients cooler.) When ready to
cook, thread the meat on 18 to 24 skewers. Grill over embers of vine
branches (!). Serve hot.
Note:
-----
Rebetes is difficult to translate. Suffice to say that it denotes
persons with a lifestyle that includes enjoying the drinking of ouzo and
eating of accompanying hors d'oeuvres. For more information, refer to
_The Road to Rebetika_ by Gail Holst.
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*From: kc@shinto.saki.com.au (Karen Chisholm) Source: The Complete Middle East Cookbook - Tess Mallos PERSIAN WEDDING SOUP ==================== (Serves 6-8) Ingredients: ------------ 1 lb (500g) boneless lamb stew meat 1 lb (500g) lamb soup bones 8 cups water 1 onion, quartered 1 carrot, quartered 1/3 cup butter 1/2 cup flour 3 egg yolks 2-3 tblsp lemon juice 2 tblsp melted butter 2 tsp paprika freshly ground black pepper salt Instructions: ------------- 1. Place lamb meat and soup bones in a large pot and add water, onion and carrot. Bring to a slow simmer, skimming when necessary. Add salt and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb meat is tender. 2. Remove bones and discard. Lift out meat and cut into small pieces. Strain stock, return to pot and let it simmer gently. 3. In a large pan melt butter and stir in flour. Cook gently for 2 minutes without allowing it to colour. Gradually add the hot stock, stirring constantly. When smoot and bubbling, let it simmer gently. 4. Beat egg yolks in a bowl and gradually add lemon juice, holding back a little. Gradually beat in about 2 cups thickened stock, then pour into soup. Stir over gentle heat and return lamb pieces to soup. Heat gently, still stirring until egg is cooked. Adjust flavour with lemon juice and add more salt if necessary. Remove from heat. 5. Combine melted butter and paprika. Serve soup in deep bowls and pour a little butter-paprika mixture into centre of each as a garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) SOUVLAKI (GRILLED SKEWERED LAMB) ================================ Ingredients: ------------ 1 leg of lamb, boned 1/2 cup olive oil 4 tblsp lemon juice salt and pepper oregano Instructions: ------------- Cut lamb into cubes (I would suggest a less expensive cut of lamb than leg, but make sure it's a good cut) and thread on metal skewers. Marinate in olive oil, lemon juice, herb mixture about one hour to overnight. Grill meet over glowing coals, turning once, until done (roughly about 10 minutes per side, but could be less). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
STIR FRIED LAMB WITH LEMON-SOY VINAIGRETTE
==========================================
Ingredients:
------------
4 shallots minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tblsp plus 1 tsp peanut oil
1.5 lb lean ground lamb
1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole
leaves for garnish
1/4 cup chinese preserved or pickled cabbage
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
18 radicchio leaves
1/4 small red onion, sliced crosswise 1/8 inch thick
1/4 small white onion, sliced crosswise 1/8 inch thick
lemon-soy vinaigrette (recipe follows)
Instructions:
-------------
In medium skillet, cook shallots, red jalapeno, half of the green
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat
until softened, about 5 minutes. Set aside to cool.
In a bowl, combine the cooled vegetable mixture with the ground lamb and
mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy
sauce, salt and pepper.
In a large skillet, cook the lamb mixture in the remaining 2 tsp of
peanut oil over high heat, stirring well to break up clumps, until
browned, about 4 minutes. Drain and set aside.
Place 3 radicchio leaves on each plate and fill with the lamb mixture
(i.e., serves six) and fill with the lamb mixture. Combine the red
onion, white onion, fresh coriander leaves and remaining green
jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp
of lemon-soy vinaigrette; serve remaining vinaigrette on the side.
Lemon-Soy Vinaigrette:
----------------------
3 tblsp rice wine vinegar
2 tblsp peanut oil
2 tblsp soy sauce
1 tblsp sesame oil
1.5 tblsp fresh lemon juice
salt & freshly ground pepper
In small bowl, whisk all ingredients together until combined. Cover and
refrigerate up to 1 day.
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From: seld1020@vm1.sara.nl (Hans van der Hof)
TAJINE
======
Ingredients:
------------
some olive oil
some butter
500 g of chopped lamb ( no bones)
1 onion
1 piece of fresh ginger root ( about 2,5 x 2,5 cm )
1 piece of cinnamon (about 5 cm )
a touch of saffron ( just for the colour )
200 g of dried fruits (pick any combination you like, tutti-frutti
always works fine combined with French dried prumes)
25 g of sesame seed
salt and freshly grinded black pepper to taste
Instructions:
-------------
Fry meat, onion and seasoning until the meat turns brown (you can either
squeeze the ginger in a garlic-squeezer or something, or you can smash
it and add the whole thing).
Put meat and onion in a North-african cooking-pot (forgot its name, but
an ordinary stewpot will do just as fine).
Add water to a level that just covers the meat, put the lid on the pot,
and stew for about 1 hour.
Add dried fruits, and stew for another 30 minutes.
Roast sesame seed in a grill or dry frying pan till it's brown.
Remove the cinnamon and cover the dish with the roasted sesame seed.
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*From: arielle@taronga.com (Stephanie da Silva) YUVETSI ======= Ingredients: ------------ ca. 4lb lamb shoulder or leg 1 minced onion salt and pepper to taste 1 3" stick of cinnamon 2 tblsp of tomato paste 1 cup hot water 1 qt of stock (chicken is fine or what have you) 2 cups orzo (Kritharaki to a Greek) Instructions: ------------- Use lamb shoulder or leg, about 4 lbs in managable pieces and brown all over. Add a minced onion and brown that too. Now add salt and pepper to taste, a 3" stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water. Cover and simmer for some 20 minutes and then remove cinnamon stick. Now transfer if necessary to a buttered Yuvetsi or oven-proof casserole. Add 1 Qt. of stock (chicken is fine or what have you) Orzo ( Kritharaki to a Greek) 2 cups poured over and leveled out. Now bake at 375F for 40 minutes or so or until the lamb is tender and liquid has absorbed. Stir, uncover and bake 10 minutes more. Remove and let stand for 10 minutes or so covered with a dry kitchen towel. Note: ----- The recipe is named for the earthenware pot with the clay-coloured interior and curved handles used to cook this typical dish. The recipe I use may be considered to be in the Cyprus style. Technically a Yuvetsi can be made with any type of pasta, macaroni etc., but to me a real yuvetsi is always made with kritharaki. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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