CYPRUS EASTER SOUVLA

5 kilos/11 lbs lamb shoulder/neck cut in (7.5cm) 3 inch chunks
5 medium size onions
1 whole fresh garlic bulb
2 cups canola oil
1/4 cup water
zest and juice of 3 fresh lemons
2 tablespoons ground cumin
1 tablespoon ground rosemary
1 tablespoon ground Spanish paprika
1 teaspoon of crushed red pepper
3 tablespoons ground/powder (for better absorption & flavor) salt
5 ounces lamb fat
2 ounces bacon fat
Marinade:
In a blender, mix onions, garlic, lemon zest and juice, and water. In a pan, heat 1 cup of canola oil until just starting to slightly smoke, then very slowly pour into separate bowl with cumin, rosemary, Spanish paprika and crushed red pepper while constantly stirring. Once mixed, pour immediately into blender with onion, garlic, lemon zest and juice, and water combination and continue to blend.
Put meat into a big enough bowl, then pour the above marinade over it and mix together. Let it sit for no more or less than 6 hours.
Cooking:
When ready to cook, discard the marinade and wipe the excess off the meat with a clean towel. Pass meat evenly through 0. 8meter/2. 5foot long and (2cm) 1/4 inch thick metal skewers so that it won't slip down while on the rotisserie (foukou).

Prepare charcoal in the "foukou" to high heat. If you can hold your hand where the meat will be for no more than 2-4 seconds before having to move away, then it's "high heat". 6-8 seconds is medium heat, while 10 seconds or more is low.
Set the meat on the rotisserie over high heat, and high speed. You do this first so that to sear the outside of the meat and seal in the juices and flavor. When you notice the meat starting to change color, dust it with 1 1/2 tablespoons of salt. If you mix in MSG with your salt (2 parts salt to 1 part msg) the flavor of the meat will double!
When the meat just starts to turn brown, remove skewers and lightly wrap meat with aluminum foil (to make the meat tender & juicy), then put the skewers back on over high heat and low rotisserie speed until you can measure an internal temperature of 65 °C (150 °F).
Remove aluminum foil, and raise meat until over "medium high" heat.
Melt lamb and bacon fat with 1 cup of canola oil in a microwave and brush onto the meat, then dust on the remaining 1 1/2 tablespoons of salt.
Remove and serve when color is golden brown.

Honey and Mint-Marinated Lamb Skewers

Ingredients
Marinade:
5 garlic cloves, finely minced
2 Tablespoons honey
1/3 cup lemon juice
1/2 cup olive oil
1/2 cup chopped fresh mint
Salt and pepper
3 pounds lean, boneless lamb, cut into 1" pieces
36 skewers
Lemon Feta Dip:
2 (8 ounce) containers feta cheese
1 (8 ounce) container sour cream
2 Tablespoons lemon juice
2 finely minced jarred pepperoncini
1 Tablespoon pepperoncini juice
Method

Whisk together marinade ingredients, add lamb cubes and marinade overnight. Discard marinade and thread marinated lamb on skewers; preheat broiler. Place kabobs on oiled broiler pan and broil about 8 minutes, turning skewers as needed until browned and caramelized. Serve with Lemon Feta Dip: Combine all the dip ingredients in a blender or food processor, puree until smooth. Transfer to a serving dish, cover and refrigerate until serving time.
Notes:

These hearty bites are nice addition to the appetizer offering of any party. These kabobs can be marinated and skewered up to a day ahead. At party time just pop them under the broiler for a few minutes and they're ready to serve. The dip is a tasty accompaniment that can be made ahead as well.
Number of Servings: 36 skewers

Marinated Grilled Apples with Mint

Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.
YIELD: 4 servings (serving size: 3 apple slices)
Ingredients
2/3 cup fresh orange juice
1 tablespoon chopped fresh mint
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
Cooking spray
Preparation
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Cooking Light
OCTOBER 2002

Turkish Mint Marinade

This intriguing marinade is wonderful for grilled lamb or chicken. It's cool and hot at the same time. I particularly like to grill the meat and then serve it in pitas with lettuce and tomato and lots of feta cheese, passing some of the reserved marinade as a sauce. This marinade is also a great dip for crisped pita bread!

Ingredients:
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice

Method
Whisk together yogurt, lemon juice, and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne, and allspice. (Can be made one day ahead, covered and chilled.)
Using only 1/2 to 3/4 of the marinade, marinate lamb or chicken (1 1/2 pounds) for one to four hours in the refrigerator. Remove from marinade, leaving a thin coating on meat. Grill. Pass remaining marinade separately (i.e. not the part that touched the raw meat).

http://www.raspberryworld.com/recipes/turkish.html

A Passover Dinner Gets a Mediterranean Makeover, By Deena Prichep, Photograph by Mike Davis, April 2011

From A Passover Dinner Gets a Mediterranean Makeover, By Deena Prichep, Photograph by Mike Davis, April 2011
Makes 8 servings
This dish is incredibly rich and flavorful, but easy to put together. That's not to say it's fast. Browning eight shanks on all sides takes time, as does sauteing about six cups of diced onions. But it's simple work easily accomplished with a nice glass of wine in hand.
· 8 lamb shanks, about 1 pound each
· Kosher salt and freshly ground black pepper
· 6 tablespoons olive oil (divided)
· 3 large onions, diced
· 2 heads garlic, peeled and minced
· 2 cinnamon sticks
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground cloves
· 1 teaspoon ground ginger
· 4 teaspoons freshly ground black pepper
· 1/2 teaspoon cumin
· 1/2 teaspoon ground cardamom
· 2 tablespoons dried thyme
· 4 cups chicken broth
· 1-1/2 cups unsulphured dried apricots
· 1 bunch cilantro, washed and leaves roughly chopped
· 1 lemon, thinly sliced for garnish


Preheat the oven to 300 degrees. Season the lamb shanks all over with salt and pepper. Heat half of the oil over high heat in a large Dutch oven or saute pan. Add the shanks, and sear on all sides (do this in two or three batches if necessary). Remove from the pot and set aside.

Reduce heat to medium and add the remaining oil and the onions. Saute the onions until softened. Add the garlic and saute for 1 to 2 minutes, until fragrant. Stir in the cinnamon sticks, nutmeg, cloves, ginger, pepper, cumin, cardamom and thyme.

If your Dutch oven isn't large enough to hold all the shanks, or if you were using a saute pan, divide the onion mixture among 2 or 3 oven-safe pots with lids that will accommodate the shanks. Add the lamb shanks, broth and apricots (dividing evenly if using more than one pot). Cover and roast for about 3 hours, or until the meat is very tender.

Taste and adjust seasoning. If serving right away, garnish with cilantro and lemon slices and serve over rice or couscous. Or allow the shanks to cool to room temperature and refrigerate. Reheat over medium heat, covered, until shanks are heated through.
-- Adapted from "Sephardic Israeli Cuisine" by Sheilah Kaufman (Hippocrene Books, 2002)

Herbed nuts

2 cups pecan halves
2 cups cashews
1/3 cup butter, melted
2 tablespoons minced fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon ground sage
1 teaspoon ground red pepper
Preheat oven to 350 F.
Combine all ingredients in a large bowl; stir well. Spread nuts on an ungreased jelly-roll pan.
Bake at 350 F for 20 to 25 minutes, stirring every 10 minutes. Cool completely in pan.
Store in an airtight container.
Source: "Farmers Market Cookbook: A Fresh Look at Local Flavor" by Southern Living (Oxmoor House, $29.95)

Chicken Breasts Stuffed with Goat Cheese and Olives

http://www.joanneweir.com/recipes/mains/chicken-breasts-stuffed-goat-cheese-olives.html
Boneless, skinless chicken breasts are a great starting point for a simple weeknight dinner. But when you remove the skin from the chicken, lots of the flavor is lost. Chicken breasts need a little something to give them a jump start, so I stuff them. This assertive mix of fresh goat cheese, briney black olives, and fresh-from-the-garden oregano, flat-leaf parsley, and thyme really do the trick. Stuff the breasts several hours ahead of time and cook them at the last minute.

4 ounces fresh goat cheese
1 tablespoon whole milk
2 garlic cloves, minced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Pinch of red pepper flakes
2 tablespoons chopped imported black olives, such as Kalamata or Niçoise
Salt and freshly ground black pepper
6 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup chicken stock
In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and season to taste with salt and pepper.
On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.
In a large skillet, heat the oil over medium heat. Have ready a lid that is too small for the pan, but will cover all the breasts. Cook the chicken on 1 side until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.
Transfer the chicken to a warm serving platter. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute.
Drizzle the reduction over the chicken and serve.
Serves 6
TO DRINK: Sauvignon Blanc