This recipe has been published by The Bostonglobe. Link is here.
I grew up in a family that eats rice, lentils, vegetables and fish every day. My mom did not allow us to dine out much, but she’d make an exception if we were out shopping. I was only aware of chow mein as a non-Indian entrée until I went to Buffalo.
Mother never allowed me to touch a spatula until I got admission to grad school. She always thought I should enjoy the comfort of her home cooked meals while it lasted because once I left, eating her food every day would not be possible. At that time food was not a passion of mine, but after coming to the States I slowly started growing an interest in my culinary heritage. Before I realized, it became my favorite hobby. Now I love to cook. I love to talk about food with others. I meet so many nice and energetic people every day who share their passion of food with me.
Last week it was Diwali for Indians and Himanshu posted a recipe of Ma’amoul in his blog. That was totally new to me. But when I saw his recipe, I quickly jumped into google for more information. Whenever I learn about a new dish I search the internet for more information about it. I reach out to people and ask more about the dishes.
This is how I came to know about the book “An Edible Mosaic”. If you are interested in Middle Eastern cuisine, you might want to buy it.
The book is by an American, but the way she explains Middle Eastern cooking, eating habits and spices is very creative. I am not the kind of person who will eat the same type of food every week. I love variety in my cuisine.
I always make the menu on Thursday for the coming week. I write down the dishes I want to make on Evernote and list their ingredients. So when I go Trader Joe’s I know what I have to get. It is the way I avoid buying unnecessary items that I end up trashing.
Recipe for Beef or Lamb Kebab
This particular recipe is broiled, and you can have it with garlic yogurt sauce, rice/pita and salad. Also, you can shape them like ‘kofte’ or meatballs and cook with potato and tomato. In any way, it tastes great. You can grill it in a charcoal-grill, if you have any.
Here is a link from Saveur – Shaping Kebab.
1. In a bowl mix meat, onion, parsley, spices together.
2. Wet your hands and roll the meat mixture into a ball. Then slide it into a metal skewer.
3. Grill or broil it about 8-10 minutes, until it is cooked through.
Garnish with lemon wedges and serve with salad and rice.
