Recipe: Spiced Lamb Kabobs (Brochettes)

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Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb,  your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp … [Read more...]

Recipe: Bosnian Finger Sausages (Cevapi)

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Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and … [Read more...]

Monday Meal Review: Azerbaijan

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This is meal #11 in my personal challenge to eat one meal from every country in the world. "Hey, wait a minute!" Brian said. Startled, I looked from him, to his fiancée, to my husband. We were standing in the kitchen. I was pouring drinks and telling them about the Azerbaijani food we were about to eat. "What?" I asked. Brian didn't answer immediately; he was scanning my kitchen. I followed his gaze nervously, wondering if I'd missed a spill. The counters were clear. The … [Read more...]

Recipe: Spicy Meatballs with Pomegranate sauce (Fesinjan Kyufta)

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Makes 12 large meatballs In this case, spicy means seasoned, not hot. Serve with rice pilaf ... or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center). Ingredients: For the meatballs: 3/4 lb ground beef, 85% lean 3/4 lb ground lamb 1 large onion, grated 1 egg 2 Tbsp ice water 1/4 cup dry bread crumbs 1/2 tsp ground allspice 1/2 tsp hot Hungarian Paprika (for mild, increase for hot) 1 tsp dried mint 1 - 1 1/2 tsp salt 1 tsp … [Read more...]

Recipe: Azerbaijani Grilled, Ground Lamb (Lyulya Kabob)

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Serves 6-8 These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy. Ingredients: 1 3/4 lbs ground lamb 2 medium onions, grated 4 cloves garlic, crushed 1 tsp ground cumin 2 tsp dried mint 1/4 cup chopped, fresh parsley 1/2 tsp cayenne pepper 1 1/2 tsp salt 1 tsp pepper 1 tsp paprika Optional Accompaniments: Lavash flatbread Pita Bread Sliced red onion sliced tomatoes fresh sprigs of … [Read more...]

Menu: Azerbaijan

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The Azerbaijani table is commonly adorned with flatbread, yogurt, sumac, and fresh herbs. This is because diners scoop meat dishes up into either lavash or pita bread and then top them with these regional "condiments."  Although a month late, we're celebrating the spirit of the Azerbaijani holiday "Novruz" by gardening and spring cleaning before our feast. Sides & Condiments: Pita Bread, fresh mint and other herbs, sliced red onion, sumac, and yogurt Rice Pilaf with Potato Kazmag … [Read more...]

Recipe: Hot Algerian Lasagna

Hot Algerian Lasagna

Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper's heat is rated in "heat units." This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this … [Read more...]

Monday Meal Review: Albania

This week Albanian Vegetables were my favorite

This is Meal #2 in my personal challenge: to eat one meal from every country in the world. I'll be honest with you. I spent most of Saturday feeling a bit put out.  I rummaged through my spice drawer for nothing in particular. I picked up and put down a head of garlic at least 5 times. Cooking with just one herb or spice per dish felt very, well, foreign to me.  None of these dishes even had garlic in them. Exercising restraint was not easy but, as we all know, this is what I am here … [Read more...]