Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.

Ingredients

• 4 green New Mexican chiles, stems and seeds removed, finely chopped

• 1 ½ pounds finely ground lamb

• ½ cup finely chopped onion

• 2 cloves garlic, minced

• 1 egg, beaten

• 2 tablespoons finely chopped walnuts

• 1 tablespoon finely chopped fresh mint

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 bell pepper, stems and seeds removed, cut in wedges

• 1 small onion, cut in wedges and separated

• 8 large mushrooms

• Olive oil

• 2 pieces pita bread

Instructions

Combine all the ingredients, except the bell pepper, onion, and mushrooms in a bowl and knead until smooth like dough. Break off pieces of the meat and form into ovals on the skewers. Refrigerate, covered, for at least an hour or overnight.

Alternately thread the onion wedges, pepper wedges, and mushrooms on separate skewers, beginning and ending with a pepper. Brush the vegetables with the oil.

Remove the meat skewers from the refrigerator. Grill all the skewers over a medium heat until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp.

Serve these kebabs in a warmed pita bread.

This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.

Ingredients

• 1 teaspoon cumin seeds

• 2 tablespoons olive oil

• 2 teaspoons achiote paste

• 3 aji or jalapeño chiles, stems and seeds removed, chopped

• 1 tablespoons crushed red New Mexican chile

• 4 cloves garlic, chopped

• ½ cup red wine vinegar

• ½ teaspoon salt

• Freshly ground black pepper

• 1 ½ pounds sirloin beef, cut into 1-inch cubes

• 1 onion, cut in wedges and separated

Instructions

Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds.

Place all the ingredients, except for the beef and onion, in a blender and or food processor and puree until smooth. Put the beef and onions in a nonreactive bowl or plastic bag, cover with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.

Thread the beef and onion wedges on a skewer and grill over a medium fire until medium rare about 10 to 12 minutes, basting frequently with the marinade. Cut one cube open as a sample to check for doneness.

 
Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India they can be found both fresh and dried, but here we almost always find them dried. The bean used in this curry is called “toovar dal” and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest. So cooks in India where they are staples, say to prepare them with ginger or turmeric to make them more digestible. This recipe contains both.

Ingredients

• ½ teaspoon ground cayenne chile

• 1 cup yellow split peas, cleaned and rinsed

• 1/4 teaspoon turmeric

• 3 cups water

• 1 tablespoons vegetable oil

• 4 serrano chiles, stems removed, chopped

• 1 tablespoon minced fresh ginger

• ½ cup chopped onions

• 1 clove garlic, chopped

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• 1 medium tomato peeled and chopped

• 2 cups cooked white rice (optional)

• Garnish: Flaked coconut

• Chopped fresh cilantro

Instructions

Combine the cayenne, split peas, turmeric, and water in a large sauce pot. Bring the mixture to a boil, reduce the heat and simmer, partially covered for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.

Heat the oil in a heavy skillet and saute the serrano chiles, ginger, onions, and garlic until soft. Add the coriander, cumin and tomato and continue to cook for 5 more minutes. Add the tomato mixture to the bean mix and simmer until heated through.

To serve, place some rice in the bottom of a bowl, ladle the dal over the top. Garnish with the coconut and cilantro and serve.