Wednesday, June 25, 2003
Bite with Belkys: Lamb Kebob Served With Cracked Wheat Salad
Kabobs aren't a food you just buy at the fair, they are a traditional Middle Eastern meal. Pair it up with a salad, and dinner is served.
The Dish: Kafta or Lamb Kebob served with Cracked Wheat Salad
The Chef: Aida Succar
El Manara Restaurant
at the Radisson Hotel and Convention Center
711 NW 72nd Avenue
Miami, FL 33126
Ingredients for Kafta or Lamb Kebob:
1 1/2 lbs. ground lamb
1 medium chopped white onion
1 bunch chopped parsley
1/2 tsp. black pepper
1 tbsp. allspice
1 tbsp. salt or to taste
Directions for Kebob:
Mix the onion, parsley, salt, pepper and allspice together, then add in the meat.
Shape the meat mixture and put it on a skewer, remember to make sure to pack it tightly.
Put the skewers in the refrigerator for a half hour to make sure the meat stays on the stick.
Grill the kebobs for 10 minutes, making sure to flip them a couple of times.
Tip: When you grill the kebobs, try to elevate the skewers so they don't stick to your grill.
Ingredients for Cracked Wheat Salad:
1 lb. cracked wheat
1/2 cup water
1 1/2 cups tomato paste
1 large white onion, diced
1 cup extra virgin olive oil
1 bunch parsley
4 scallions diced
Directions for Cracked Wheat Salad:
Pour the water, tomato paste, and one teaspoon of salt into a pot. Mix this altogether then put it on the stove over medium high heat. Once the mix is hot, not boiling, turn the heat off, pour in the cracked wheat and stir.
Now in another pan, saute the diced onion in the extra virgin olive oil until golden, then add the onions to the cracked wheat.
Cover and let this sit for about 20 minutes. Chill before serving.
To serve, pour the cracked wheat salad onto a plate, then top it with scallions and diced parsley.
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