Feast Ala Middle East.

I have a vision for the “Master” – Moroccan. I’m not exactly sure what that looks like…yet. But I found 2 items that were dirt cheap when Sincerely and I went junkin’.

I got the table on sale at Target for $15 (had been $60, it’s worth about $10), the taj mahal was $1.90 and the lamp was $5.50. I think that gives me a good start making our room an oasis.

I have a big wall that i’m going to stencil once I get that dreaded black bathroom done…

When the girls and I went for a weekend in Wisconsin to visit the old sister, she purchased all the fixins for a Feast ala Middle East. She’s pretty fearless in the kitchen. I wouldn’t know what spices to use, I’m a garlic and crushed red pepper person.

Her garden is full of lush, green parsley. We add garlic, lemon, mint and a few other ingredients to make a meal to remember.

In a large bowl mix

2 lbs ground lamb. (Yes you can use beef or turkey but you will miss the “wang” only lamb can add)

2 eggs

1/4 to 1/2 cup bread crumbs

1/4 cup fresh Feta crumbled

zest of 1 lemon

10 (yeah 10) cloves fresh garlic grated or minced

1/2 cup chopped onion

1/2 cup finely chopped parsley with some mint

1/4 teaspoon cayenne pepper

1 tablespoon Metaterrianin spice blend

Salt and Black Pepper

Mix it like a meatloaf-We use a potato masher to mix.

We molded the mix onto wooden skewers but instead of grilling, we baked them. 450 10 min then 350 20 min more. Crispy on the outside and soft and succulant on the inside. Before we baked these wonders we dropped a bit into a saute pan to taste for seasoning. We were also up against the clock for dinner–we hurried and made a patty on the stove top for sister Sara’s Hubs–he was leaving us soon for a night shift.

It’s kind of like Kafta but taste like Gyro meat. Which I LOVE!

We made a Middleastern Big Mac!

Sara was working on the tabbouleh salad and the tzatziki sauce (from scratch of course). She did buy the hummus (she ain’t Wonder Woman) and some pita’s.

Tabbouleh Salad

1 cup Bulgar Wheat

2 cups boiling water

Cucumber, tomato, garlic, parsley, mint, Olive Oil, Salt, Pepper, Lemon Juice, Zatar. Mix your ancient grain with the boiling water and cover and set in the fridge to cool. Chop 1 clove garlic, 1/2 cucumber, 1 tomato, 4 oz feta, 1/2 chopped parsley and mint, 1 tablespoon olive oil, juice half a lemon and season to taste. Toss it together and serve with pita and our lamb.

The flavors on the plate range from fresh, crisp and complex to comforting, bold and spicy. The plates were works of art. It was like visiting an authentic restaurant but without waiting for someone to refill your water-glass.