this is a page for
Browsing Tag: ground lamb
In honor of Labor Day and the typical end of the summer barbecue bash, let’s enjoy some grilled Middle-Eastern deliciousness on a stick. Yep, that’s right – it is time for Kofta Kebabs. A mix of ground beef and lamb, flavored with warm spices, parsley, onion, and garlic makes for a delicious send-off to summer. Add tahini sauce or tzatziki sauce along with chopped tomatoes, onions, and lettuce inside a pita with the kebab for a full meal. Or make a rice pilaf and grill some vegetables like zucchini, tomatoes, peppers, squash, asparagus, or whatever you like to complete this meal. Just because it is past Labor Day doesn’t mean you can’t still grill – so share this…
Lebanese loaded rice? Well, thanks to Suzy at The Mediterranean Dish, I am made this Middle Eastern cousin to Dirty Rice directly from her recipe. I wanted to experience the flavors for myself before I engaged in paring the recipe down for one person. This dish is downright delicious. Suzy is so right when she mentions it is typically a side dish but can be used as a main dish just as easy. The rich and warm spices used are typical of Middle Eastern cuisine and wonderfully augment the ground beef/lamb mixture I used. The hearty ratio of meat to rice means it is filling and coupled with toasted almonds, pine nuts, and dried fruit, you can just imagine the spectrum of flavors going on. The only…
Tonight’s recipe is a close approximation to the party favorite chili I make for events. While I have claimed I would never share this recipe when requested for it in the past, I just cannot be that selfish. This variant is a small batch version of the original; primarily only missing bell peppers and onions from the recipe. The secret ingredient is the enchilada sauce – which jump starts the chili flavors without having to roast and re-hydrate dried peppers, etc. So the secret ingredient makes this dish a quick cooking chili as well. The beauty of using enchilada sauce is that you can control the initial heat level by the type of red enchilada sauce used. I selected a milder sauce tonight to allow…
Today I made something new. Something I found online that piqued my curiosity. Something based on a friend’s request for dishes with lentils. This recipe is all about happy coincidences. Recently, I received an update from Suzy’s The Mediterranean Dish blog which included her Koshari recipe. I was very intrigued by her description of this Egyptian street food dish and wanted to try it. I had the added incentive of helping my friend out with his request for dishes with lentils. So I dove in. Well, I will not lie, this dish is involved. There is nothing very complicated, just many elements cooked simultaneously. That is always a fun challenge and I understand why since we are building layers of flavors and textures. Of…
Tonight I went old school… very old school. This throwback meal is from my childhood and I will readily admit it was not a favorite – until I was able to enjoy mine with rice instead of toast (shingles). I never was a fan of ‘wet bread’ (and still am not) so the proverbial S.O.S. was a stomach churner until rice entered the picture. Once I paired it with rice… well, the game changed and this dish became one I make on a moment’s notice when I can’t think of anything else. This version of the recipe is augmented with sauteed chopped mushrooms and ground lamb. It is slightly involved, but you will see it comes together quickly…