Subject: Lamb Kebabs (Kebaub)
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 07 2002 - 07:03:16 EST
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FOOD FUNNY
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Thanks to generous contributor Harriet St. Amant for forwarding this
thing that has been making the rounds lately:
Culinary Terms
Calorie: Basic measure of the amount of rationalization offered by the
average individual prior to taking a second helping of a particular
food.
Microwave Oven: Space-age kitchen appliance that uses the principle of
radar to locate and immediately destroy any food placed within the
cooking compartment.
Oven: Compact home incinerator used for disposing of bulky pieces of
meat and poultry.
Preheat: To turn on the heat in an oven for a period of time before
cooking a dish, so that the fingers may be burned when the food is put
in as well as when it is removed.
Porridge: Thick oatmeal rarely found on American tables since children
were granted the right to sue their parents. The name is an
amalgamation of the words "Putrid," "hORRId," and "sluDGE."
Recipe: A series of step-by-step instructions for preparing
ingredients you forgot to buy, in utensils you don't own, to make a
dish the dog won't eat.
Tongue: A variety of meat, rarely served because it clearly crosses
the line between a cut of beef and a piece of dead cow.
Yogurt: Semisolid dairy product made from partially evaporated and
fermented milk. Yogurt is one of only three foods that taste exactly
the same as they sound. The other two are goulash and squid.
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TODAY'S RECIPE
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Traditionally, the pieces of meat on these kebabs are interspersed
with pieces of fat from the tail of the Awassi, or fat-tailed sheep.
(See http://www.ansi.okstate.edu/breeds/sheep/awassi/Index.htm for
more about this unusual animal). Since these are not available
outside of the Middle East, my recipe uses the fat in lamb shoulder to
produce a similar result.
Lamb Kebabs (Kebaub)
1 1/2 - 2 lbs (750 - 900 g) boneless lamb shoulder
cut into 1-inch (3 cm) cubes
1 cup (250 ml) yogurt
2 - 4 cloves garlic, crushed
Salt and freshly ground pepper to taste
4 - 6 pita breads
For garnish: chopped tomatoes, chopped onion, cilantro
(coriander) sprigs, lemon wedges
Combine the lamb, yogurt, garlic, salt, and pepper in a non-reactive
mixing bowl and toss to combine thoroughly. Marinate refrigerated for
at least 4 hours or overnight. Thread the meat onto metal skewers and
cook over hot coals or under a broiler until the meat is browned on
all sides. Slide the meat off the skewers onto the pita breads and
top with tomatoes, onions, cilantro, and a squeeze of lemon juice.
Fold the bread over the meat to form a sort of sandwich and serve
immediately. Serves 4 to 6.
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