Mediterranean Cuisine

Meat

Baked Kibbee

1 lb. ground very lean beef or lamb

1/2 c. bulgar

1 small onion, minced

1/2 t. crushed dried mint

1/2 t. ground allspice

salt & pepper to taste

2 T. pinenuts

2 T. butter

Combine meat, bulgar, onion, mint, allspice, salt & pepper in food processor. Process         until doughy. Preheat oven to 350 degrees. Grease an 8 inch square pan. Pat half the meat mixture into pan Moisten your hands and pat surface smooth. Sprinkle with pinenuts. Cover with remaining meat mixture. Pat smooth. Cut into 1 1/2 inche squares or diamond shapes without removing from pan. Brush with butter. Bake 30-35 minutes or until firm and browned well. Serve kibbee from pan or invert on a tray or platter.

Raw Kibbee (Steak Tartar)

1 c. bulgar

water

1 lb. ground very lean beef or lamb

1 small onion, chopped

pinch of chili powder

1/4 t. ground cinnamon

salt & pepper to taste

2 T. ice water

1 T. olive oil

2 springs parsley

Place bulgar in medium bowl. Add water to cover. Let stand 30 minutes or until water is         absorbed. Squeeze any excess water from bulgar. Fluff with a fork. Combine softened bulgar, meat, onion, chili powder, cinnamon, salt & pepper in a large bowl. Knead, gradually adding ice water, until mixture has a buttery texture. If desired, place meat mixture in food         processor or blender and process until texture resembles dough. Shape into a mound on a platter. Serve immediately or refrigerate and serve chilled. To serve, press center to make an indentation. Fill indentation with olive oil. Garnish with parsley.

Roast Leg of Lamb

1 medium leg of lamb

8 garlic cloves

salt & pepper

1 Tbl. oregano

8 medium potatos

2 large onions, sliced

4 juicy tomatoes, sliced

1 large eggplant, sliced, salted and drained

Rinse leg of lamb, rub with salt. Pierce with a knife and insert slivers of garlic. Put lamb in a         large pan, fat side up. Sprinkle with oregano and additional salt and pepper. Place other ingredients except eggplant in pan and raost 2 hours at 350 degree oven. Baste with juices occasionally. Add water if needed. Place eggplant in roaster half hour before removing from oven. Remove and let lamb rest 15 minutes before carving.

Shish Kabob

1 lb. lean meat, cubed (rump roast makes the best kabob)

juice of 1 lemon

1/4 c. olive oil

1 t. garlic salt

assorted cubed vegetables

Mix lemon juice, oilive oil and salt. Marinade meat 30 minutes to 12 hours. Skewer on metal         sticks alternately with fresh vegetables and grill for aproximately 15 minutes or until desired doneness.