Simple Cooking

Okie Doks.

This is an easy one and and you really need to get dirty with it. You have use your hands to mix the mince meat with all the other ingredients. I can tell you one thing for sure, if you want to cook, you need to use your bare hands. Dont go by the belief that you can cook without using your hands, there's no fun in that. Get your hands working and get the feel of the food that you are going to eat. Of course, wash your hands please and guys...please...wash your hands before you enter the kitchen after popping into the loo no matter what you were doing there!

Puuhhleeezze!


This is what you need:

1/2 kilo ground mutton ( you can use chicken or beef, if you like and these can be the round one or the more long type ones too)
1 green onion chopped
1/2 cup chopped fresh spinach (frozen ones will save you the trouble)
1/4 cup chopped tomato
1/4 cup crumbled feta cheese
1 1/2 teaspoons chopped fresh dill or 3/4 teaspoon dried ( go for the dried ones to save time)
1/2 teaspoon salt
1/2 teaspoon pepper

This is how it is cooked

Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 2 patties. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.

Have it with the bun or even without it.

Alright, now I am a huge fan of Persian food and the delicate tastes, aroma and history of their culture is absolutely second to none. Besides the love of their food, the people are one of the most hospitable and civilzed. Persians are not arabs and most of them would like you to know that as well. As a very young child I have spent a great time in Tehran and many times, I would walk into my neighbour's house as a 3 year old and eat with their kids while they would do the same. As an adult I rediscovered their food when living in the Middle East.

Amongst the many Kebabs (remember that this is where Kebabs originated from), the Kebab Burgh is amongst my favourite.

These are great when barbecuing and you can have these with the traditional bread, Khaboos or Kamachi.

Here is what you need

800 grams boneless lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large grated onions
1 clove of garlic (crushed)
4 medium tomatos
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

This is how to make it

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black
pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as
you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator.
Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another
skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning
frequently.

In case, you are not barbecuing and are not too keen on turning on the oven, the kebab can also be fried lightly and cooked covered in a non stick pan. Due to the marination, it will cook in about within 20 minutes. Be sure to turn it around occasionally to avoid burning it.

Divine, I tell you, divine.