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Fritters In syrup

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Fritters in Syrup

Mesopotamian breads and desserts have, for a long time, been made into anatomical shapes, such as lips, a woman’s breast or a heart.
You can use your creativity.

Syrup
1 1/2 cups water
1 1/2 cups granulated sugar
1 teaspoon lemon juice
1 tablespoon orange flower or rose water

Put water, sugar and lemon juice in a small saucepan and boil for a few minutes until the mixture becomes syrupy.
Remove syrup from heat and let cool.
Stir in the orange flower or rose water. Reserve.

Fritters
1 1/2 cups water
1/2 cup butter
1 1/2 teaspoons granulated sugar
1 3/4 cups flour
4 eggs
Vegetable oil

Heat water, butter and sugar in a small saucepan until butter melts and mixture starts to boil.
Add flour all at once and stir with a wooden spoon until the mixture dries out a bit and starts to pull away from the sides of the pan.

Remove from the heat and add eggs, one at a time, stirring vigorously with each addition until batter becomes smooth and glossy.
Add the next egg, and continue in the same manner until all 4 eggs have been added to the batter.

Pour about 2 inches of vegetable oil into a Dutch oven and heat until it reaches 375 degrees F on a candy thermometer.
While the oil is heating, form the dough into small balls, about the size for hors d’oeuvres, dipping your hands in flour to help shape the dough.
When oil is hot, fry 5 to 10 fritters at a time until they puff up and are nicely browned, 8 to 10 minutes.
During cooking, turn the balls in the oil so that they brown uniformly on all sides.

As each batch of fritters comes out of the oil, drain them on paper towels, and immediately soak for 15 minutes in the reserved syrup.
Serve in small bowls with a little of the syrup poured over each portion.

Makes 6 servings.

Ground Lamb kabobs

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Ground Lamb Kabobs (Kabab Mashwi)

6 pocket breads
1 1/2 pounds ground lamb
1 medium onion, chopped
1 cup snipped parsley leaves
1 1/4 teaspoons salt
1/2 teaspoon coarsely-ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
Vegetable oil
2 medium tomatoes, chopped
4 scallions (with tops), sliced
Plain yogurt

Prepare pocket breads or use purchased pita bread.
Split and keep warm.

Place lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in food processor work bowl fitted with steel blade; cover and process with about 20 pulsing motions until mixture forms a paste.

Divide lamb mixture into 12 equal parts.
Shape each part into a 5 x 1-inch roll.
Place 2 rolls lengthwise on each of 6 (14-inch) metal skewers.
Brush kabobs with oil.

Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no longer pink inside, 10 to 12 minutes.
remove kabobs from skewers; serve on pocket bread halves topped with tomatoes, scallions and yogurt.

Yields 6 servings.

Middle Eastern marinades

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Middle Eastern Marinades

Source: Lior’s Kitchen Talk

Lebanese Marinade
4 to 6 cloves garlic, finely minced.
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Turkish Marinade
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
4 cloves garlic, minced
Juice of 1 lemon
6 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup grated onion

Moroccan Marinade
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup melted unsalted butter or olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste

Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
Salt and freshly ground pepper to taste.

Make sure you wash the chicken well after scrubbing hard with salt or flour.
If using boneless chicken pieces, cut into 1-inch cubes and place in a shallow nonreactive container.
If using whole birds, butterfly them; if using broiler halves, leave whole.

Select one of the marinades, then combine it in a bowl and pour over the chicken.
cover and marinate in the refrigerator for 6 hours or overnight.

Marinate the meat overnight in the refrigerator and bring to room temperature before cooking.
Bring the meat to room temperature.

Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chicken cubes, thread on to skewers.
Place the skewers or butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with reserved marinade while cooking (you may use a special brush).

Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY.

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