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Summer BBQ Israeli –Style As in the U.S., holidays and summer vacations invite outdoor social events and dining in Israel. There, the BBQ is called Mangal or Al Ha’esh (over the fire). Grilled meats and fish are popular staples at the BBQ’s which are held in backyards, on balconies, on the beach or in public parks. Popular dishes and spices that are used reflect many of the different ethnic cultures in Israel, among them Middle Eastern, Balkan and South American. The Book of New Israeli Food ,by Janna Gur (Schocken Books, NY), is a wonderful cookbook of contemporary Israeli cuisine which contains creative recipes, interesting text and lavish photographs. All the recipes are kosher and many utilize locally grown fruits and vegetables. The cookbook also highlights various chefs, restaurants, and even kiosks found throughout Israel from Tel Aviv and Jerusalem to Rosh Pinah and Acre. In the section on grilling, there is a recipe you may enjoy for your own BBQ’s this summer. The recipe is for “Diana Lamb Kebab” which is from one of the best Arab restaurants in Israel, the Diana of Nazareth: Ingredients (serves 4-6) 2 lbs. 4ozs. Fresh lamb (shoulder or thigh, with the fat), chopped or ground coarsely, 2 large onions, chopped coarsely, 2/3 cup fresh parsley, chopped finely 1 cup pine nuts, roasted1 tsp. black pepper, crushed½ tsp. Baharat spice mix*, 1 heaping tsp. salt - Mix all the ingredients and knead for 4-5 minutes. Shape into long or round kebabs and thread onto metal skewers.
- Barbecue on a charcoal grill about 3-4 minutes on each side. Serve with grilled onions and tomatoes and tahini dip.
*Baharat spice mix (mix all the following ingredients and store in an airtight jar): 1 tbs. ground cardamom, ground black pepper, ground cinnamon, ground dry ginger and ½ tbs. each ground allspice and ground nutmeg. Be-Tayavon! Enjoy your Israeli BBQ!
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