FWMediterranean

Choukchouka Salad

2 bell peppers, chopped
4 tomatoes, chopped
1/2 bunch parsley, chopped
1/2 bunch coriander, chopped

Season with:
salt and white pepper to taste
1 T. garlic
1 T. paprika
1 T. cumin
1 T. tomato paste

Saute until tender and thick. Can be served hot or cold.

Lamb Kabsa
Mediterranean

1/2 stick butter or margarine
2 1/2 lbs. lamb, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 C. tomato sauce or puree
2 medium tomatoes, chopped
2 medium carrots, chopped
Grated peel of one orange
3 whole cloves
1 cinnamon stick
salt and pepper to taste
3 C. water
1 C. long grain rice
1/4 C. raisins

Melt butter or margarine in a large skillet. Add lamb pieces, cook for 5 minutes and remove. Add onion and garlic and saute until tender. Stir in tomato sauce, simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cinnamon stick, salt and pepper. Cook 1 minute. Add water. Return lamb pieces to skillet. Bring to a boil. Reduce heat and cover, simmer 30 minutes over low heat. Stir in rice, cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins (and almonds).

Marrakesh Combo

Brochette of Chicken

1 1/2 lbs. chicken breast, cut in one-inch cubes
1/2 bunch fresh parsley, finely chopped
1 t. fresh minced garlic
1/2 t. cumin
salt and white pepper to taste
3/4 C. olive oil
2 drops yellow food coloring
6 skewer sticks

Mix all ingredients well. Divide chicken evenly and place on skewer sticks. Cook over a bed of hot coals or broil in an oven until tender (about 5 minutes).

Brochette of Kefta

1 lb. ground beef
1 medium onion, finely chopped
1/2 bunch chopped coriander
1/2 bunch parsley, chopped
1 t. salt
1 t. white pepper
1 t. cumin
1 t. paprika

Combine ingredients. Form patties and grill. Serve with Shermula Sauce.

Shermula Sauce

1/2 C. tomato sauce
1/2 medium onion, chopped
1 medium tomato, diced
1/2 T. fresh garlic
1/2 T. cumin
1/2 T. salt
1/2 T. white pepper
1/2 bunch parsley, chopped
1 bunch coriander
2 oz. olive oil

Combine ingredients and bring to a boil. Reduce heat and continue cooking until sauce reaches desired thickness.





		Food & Wine Festival 2000 - Mediterranean

		Choukchouka Salad, Lamb Kabsa and Marrakesh Combo






	Choukchouka Salad 2 bell peppers, chopped 4 tomatoes, chopped 1/2 bunch parsley, chopped 1/2 bunch coriander, chopped Season with: salt and white pepper to taste 1 T. garlic 1 T. paprika 1 T. cumin 1 T. tomato paste Saute until tender and thick. Can be served hot or cold. Lamb Kabsa Mediterranean 1/2 stick butter or margarine 2 1/2 lbs. lamb, cut up 1 large onion, chopped 5 garlic cloves, minced 1/4 C. tomato sauce or puree 2 medium tomatoes, chopped 2 medium carrots, chopped Grated peel of one orange 3 whole cloves 1 cinnamon stick salt and pepper to taste 3 C. water 1 C. long grain rice 1/4 C. raisins Melt butter or margarine in a large skillet. Add lamb pieces, cook for 5 minutes and remove. Add onion and garlic and saute until tender. Stir in tomato sauce, simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cinnamon stick, salt and pepper. Cook 1 minute. Add water. Return lamb pieces to skillet. Bring to a boil. Reduce heat and cover, simmer 30 minutes over low heat. Stir in rice, cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins (and almonds). Marrakesh Combo Brochette of Chicken 1 1/2 lbs. chicken breast, cut in one-inch cubes 1/2 bunch fresh parsley, finely chopped 1 t. fresh minced garlic 1/2 t. cumin salt and white pepper to taste 3/4 C. olive oil 2 drops yellow food coloring 6 skewer sticks Mix all ingredients well. Divide chicken evenly and place on skewer sticks. Cook over a bed of hot coals or broil in an oven until tender (about 5 minutes). Brochette of Kefta 1 lb. ground beef 1 medium onion, finely chopped 1/2 bunch chopped coriander 1/2 bunch parsley, chopped 1 t. salt 1 t. white pepper 1 t. cumin 1 t. paprika Combine ingredients. Form patties and grill. Serve with Shermula Sauce. Shermula Sauce 1/2 C. tomato sauce 1/2 medium onion, chopped 1 medium tomato, diced 1/2 T. fresh garlic 1/2 T. cumin 1/2 T. salt 1/2 T. white pepper 1/2 bunch parsley, chopped 1 bunch coriander 2 oz. olive oil Combine ingredients and bring to a boil. Reduce heat and continue cooking until sauce reaches desired thickness.