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| KEBAB DE KODREDO
Roast Lamb with Vegetables This is a recipe from Komotini, a small town up in the Northern mountains of Greece. Kebab means "roasted meat" in Turkish, the Turkish and nomadic origins of this dish are demonstrated in the two stages of its preparation. Originally, the meat was first packed in an earthenware bowl, covered with a tight lid, and buried under a hot fire so that the lamb would steam in its own juices. Then it was dug up and the cooking finished over the embers. Now the first stage is accomplished by sealing the pot and lid with rolls of dough, as below. Kebab, like Stifado, Moussaka, and other recipes, has been adapted to a Jewish kitchen - by omitting the traditional inclusion of butter or yoghurt - while retaining its original character. 1 pounds of lamb shoulder 1/2 cup flour 1/4 cup water 2 large eggplants 3 large tomatoes 3 heads Romaine lettuce 2 tablespoons fresh chopped mint 5 spring onions Salt and pepper Preheat the oven to 350 F (180 C). Use a heavy earthenware pot with a tight fitting lid. Cut the lamb into 2-inch pieces and put it into the pot. Don't add any salt or liquid. Make very sticky dough with the flour and about 1/4 cup water. Form a long roll of dough and line up the rim of the pot with it. Put on the lid and seal it tightly with the dough. Place pot into the oven for two hours. Meanwhile, cut the eggplants into slices. Salt well and set aside in a colander with a heavy plate to weigh them down foe 30 minutes. Wash and drain well. Slice the tomatoes. Clean the lettuce, cut out the hearts, and split them, but leave the heads whole. When you've removed the pot from the oven, carefully break the seal (careful, the escaping steam is very hot!) Raise the oven temperature to 400 F (200C). Remove the meat from the pot. Line the bottom and sides of the pot with eggplant slices. Put the meat back in and cover with the remaining eggplant slices. Add the tomatoes, some salt and pepper, and sprinkle with the mint. Add the onions and the split hearts of the lettuce. Last, cover everything with the lettuce leaves. Salt and pepper well, cover, and return to the oven for 30 minutes. Serves 6 Source: Nicholas Stavroulakis, "The Cookbook of the Jews of Greece", Cadmus Press Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |