Lamb Kofte Kebab

Lamb Kofte Kebab

From: Cook's Illustrated. Issue No. 123
Serves: 4 to 6

Note: My husband spent some time in the middle east and he said this was a GREAT recipe and requests it often. Serve with rice pilaf or make into pita sandwiches with sliced red onion and fresh mint.

Ingredients:

• 1 cup plain whole-milk yogurt
• 2 tbs lemon juice
• 2 tbs tahini
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 cup pine nuts
• 4 garlic cloves
• 1 1/2 tsp hot smoked paprika
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp ground coriander
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 1/2 lbs ground lamb
• 1/2 cup grated onion, drained
• 1/3 cup minced fresh parsley
• 1/3 cup fresh mint, minced
• 1 1/2 tsp unflavored gelatin

Directions:

1. For the Yogurt-Garlic Sauce. Whisk together the first 5 ingredients. Set aside.
2. Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes.
3. Divide mixture into 8 equal portions. Shape each portion into 5-inch long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to a lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
4. On Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 
5. Clean and oil cooking grate. Place skewers on grill at 45-degree angle to grate. Cook covered until browned and meat easily releases from grill, 4 to 7 minutes. Flips skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, pasting yogurt-garlic sauce separately.

Lentil Salad

Brown Lentil Salad

Makes: Approximately 2 cups
Time: About 45 minutes with 1 hour chill

Ingredients:

• 1/3 cup uncooked lentils
• 1 1/2 cups water or vegetable broth
• 1 cup chopped parsley
• 1/4 cup prepared bulgur (soaking method works better)
• 1/2 cup carrots diced
• 1/4 cup red onion diced
• 1/4 cup feta cheese crumbles
• Juice of 1/2 lemon
• 2 tbs olive oil
• 1 tsp vinegar
• salt

Instructions:

1. Saute carrot in olive oil about 7 minutes. Add 1 1/2 cups water, 1/3 cup lentils. Simmer until water is absorbed and lentils are soft; about 20 minutes.
2. Chill prepared bulgur and cooked lentils until cool.
3. Mix all other ingredients in serving bowl. Add bulgur and lentils when they are cool. Chill for 1 hour before serving.

Avocado Hummus

Avocado Hummus

From: Cuisine at Home, Issue No. 61
Makes: 1 1/2 cups hummus, 24 chips
Total Time: 30 minutes

Ingredients:

• 2 cloves garlic
• 1 cup lightly packed parsley leaves
• 1 cup chickpeas, drained, rinsed
• 1 avocado, halved, pitted
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp toasted sesame oil
• 3 pitas (7" in diameter)
• 2 tbs olive oil
• salt for sprinkling

Instructions:

1. Preheat oven (for pita chips) to 425 degrees.
2. Mince garlic in food processor. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, oils, and salt; process until smooth, 1-2 minutes, scraping the side of the bowl. Transfer humus to a serving bowl, and drizzle with olive oil.
3. Brush both sides of pitas with oil, then cut into wedges. Arrange on a baking sheet, sprinkle with salt, and bake until golden, 5-7 minutes. Serve chips with hummus.

Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature. 

Beet Tabbouleh

Beet Tabbouleh

From: Cuisine at Home, Issue No. 73
Makes: 8 servings (4 cups)
Total Time: 20 minutes plus soaking and cooking beets
Nutrition: per serving (1/2 cup)- 139 calories; 9g fat (2 sat); 4mg chol; 14 carbs; 73mg sodium; 3g fiber; 3g protein.

Ingredients:
For the Vinaigrette -

• 3 tbs lemon juice
• 2 tbs minced shallots
• 2 tsp honey
• salt and pepper to taste
• 1 tbs olive oil
• 1 tbs walnut oil (or additional olive oil)

For the Tabbouleh -

• 2 cups presoaked bulgur
• 1 cup diced cooked beets (5 oz)
• 1/3 cup each chopped fresh parsley and mint leaves
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook beets and soak bulgur according to package directions.
2. Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
3. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.

Falafels

Falafels

From: Cuisine at Home, Issue No. 73
Makes: 4 servings (3 falafels each)
Total Time: 1 hour
Nutrition: per 3 falafels with 1/4 of yogurt sauce - 242 cal; 10g fat (1 sat); 46 mg chol; 31g carbs; 463 mg sodium; 5 g fiber; 10 g protein.

Ingredients:

For the falafels:

• 2 tbs olive oil
• 1 can chickpeas, drained and rinsed (15oz)
• 1 cup diced onion
• 3 garlic cloves, smashed
• 1/4 cup each packed fresh cilantro and parsley
• zest of one small lemon
• 1/2  tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp baking powder
• 1/3 cup all purpose flour
• 1 egg, beaten

For the Yogurt Sauce:

• 1/2 cup plain nonfat yogurt
• 1/4 cup seeded and minced cucumber squeezed dry
• 2 tsp fresh lemon juice
• 1 tsp minced garlic
• salt and cayenne pepper

To Serve:

• Grilled pita wedges
• Diced tomatoes
• shredded lettuce
• cucumber slices

Instructions:

1. Coat a 9 x 13-inch metal baking pan with nonstick spray and 1 tbs olive oil and place inside oven. Preheat oven to 375 degrees.
2. Pulse chickpeas, onion, 3 garlic cloves, cilantro, parsley, zest, salt, cumin, pepper flakes, and baking powder in a food processor until minced but not a paste. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. Drop mixture into balls the size of golf balls onto hot baking sheet (a No. 30 scoop works well) and bake 20 minutes. Brush falafels with remaining oil, flip, and bake until golden on both sides, 15-20 minutes more.
4. Combine yogurt, cucumber, lemon juice, and 1 tsp minced garlic in a bowl. season to taste with salt and cayenne. Chill until ready to serve.
5. Serve falafels with grilled pita wedges, diced tomatoes, shredded lettuce, cucumber slices, and yogurt sauce.