Thursday, July 1, 2010

July 2010: Recipes for "Walking the Bible"

Kofta Kebabs

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb/pork or turkey
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes



1.Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2.Preheat an outdoor grill for medium heat, and lightly oil grate.
3.Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Garlic Pita Chips:

•3 large loaves pita bread
•6 teaspoons olive oil
•2 small garlic cloves, crushed
•coarse salt


Preheat oven to 400 degrees. In a small bowl combine crushed garlic and olive oil. Mix well and allow to sit for 2-4 minutes to allow the flavors to "marry" each other. Take each pita loaf and cut into eight triangles (use a pizza cutter for easy, quick cuts). Brush the garlic mixture evenly over each side of the pita triangles. Sprinkle with kosher salt. Bake for 5-7 minutes. Serve with choice of dip or sauce.

Onion Rings:

•3 large sweet onions, sliced 1/4" thick
•2 cups all purpose flour
•1 1/2 cup whole milk or buttermilk
•1 teaspoon salt
•1/2 teaspoon paprika
•1/4 teaspoon cayenne
•oil for frying

Begin to heat cooking oil. In a medium bowl, combine flour, milk, salt, paprika, and cayenne to make onion ring batter. Remove inner rings of onion slices and discard. Take the large rings and dip in batter. Place battered rings in hot oil. When they begin to rise to the top of the oil and become golden brown, turn over and continue to cook for 2 minutes. Remove onions rings from oil with sieve and drain on paper towels. Serve onion rings immediately.

Muhammara:3 red bell peppers
•1 medium yellow onion, diced
•1/2 cup olive oil
•1/2 cup breadcrumbs
•3/4 cup walnuts, crushed
•1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
•1/4 teaspoon cumin

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning about every 4 minutes. In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed. Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor. In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to for a dip consistency. Add remaining ingredients and blend, adding olive oil as needed. Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or even as a dipping sauce for kebabs.

Feta Cheese Dip:
8 oz. feta cheese
•2 tablespons lemon juice
•2 tablespoons vegetable oil
•1 1/2 tablespoons olive oil

Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy. Serve with toasted pita wedges or crackers. Variations: Many herbs and spices can be added to this recipe for a "kick". Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice. For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.

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