Harissa Yogurt Soup with Lamb Meatballs

(4 servings)

There are various versions of this delicious soup found throughout the Mediterranean and Middle East. I added tiny lamb meatballs and harissa (can't get enough of it these days) to a Turkish yogurt soup I love to make. The harissa is wonderful here.

meatballs
3/4 lb ground lamb
2 tbsp almond flour or 3 tbsp fresh breadcrumbs (if gluten isn't an issue)
2 tbsp milled flax seed (optional)
1/2 tsp dried mint
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tbsp olive oil

Lightly combine the lamb, almond flour or breadcrumbs, flax seed (if using), mint, salt, lemon pepper, cumin, coriander and cardamom, taking care not to over mix. Form into very small meatballs.

Heat the olive oil over medium heat. Fry the meatballs until they are browned; about 5 minutes. They don't have to be cooked through. Set aside.

yogurt soup
4 cups low sodium beef broth
1/4 cup long grain rice
1 large egg yolk
1 tbsp garbanzo bean (chickpea) flour or use regular flour (if gluten isn't an issue)
1 tbsp freshly squeezed lemon juice
1 tbsp harissa, or to taste
1 1/3 cups plain yogurt

1 cup fresh spinach, cut into fine chiffonade

2 green onions, sliced

salt and freshly ground black pepper, if needed

Bring the broth to a gentle simmer and drop in the meatballs. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk, flour, lemon juice and harissa. When the mixture is smooth, whisk in the yogurt. Temper the yogurt mixture by whisking in a about half a cup of hot broth, then add all of it back to the soup pot and stir.  Cook for about 5-8 minutes over medium-low heat, taking care not to allow the soup to come to a boil; just let it simmer very gently.

Stir in the spinach and green onions. Cook another three minutes or so.  Check for seasoning and add the salt and pepper, if needed.

Divide the soup between four bowls and serve.

Moussaka

(about 6-8 servings)

Moussaka is usually considered a Greek dish although there are different versions of it to be found throughout the Mediterranean and Middle East. The seasonings might differ a bit as well as the vegetables used. It might be served hot or cold, with or without the creamy cheese enhanced béchamel.

Whenever I make moussaka, I prefer preparing the meat sauce the day before because it just tastes so much better when the flavors have had the chance to meld.

meat sauce
2 tsp olive oil
1 3/4 - 2 lbs lean ground lamb or beef
1 large onion, chopped
2-3 large cloves garlic, minced
1 tsp salt
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp freshly ground black pepper
1/8 tsp allspice
1/2 cup dry red wine
15oz can crushed or pureed tomatoes
2 bay leaves
1/4 cup fresh parsley, chopped

Heat the olive oil in a large pot (with lid) over medium high heat. Cook the lamb or beef until it's nicely browned. Reduce the heat to medium low and add the onions and garlic. Continue to cook until the onions have softened.

Stir in the salt, oregano, cinnamon, cardamom, pepper, and allspice. Cook for about 2 minutes while stirring, then pour in the wine and continue to cook another minute or two.

Stir in the tomatoes and add the bay leaves. Reduce the heat to low, cover the pot and allow the sauce to gently simmer for about an hour or so.

Check and adjust the seasoning, if needed. Remove from heat, stir in the parsley and allow to cool. Store in the refrigerator overnight or until you are ready to assemble the moussaka.

eggplant
2 - 3 tbsp olive oil
1 clove garlic minced
2 large eggplant

Combine the olive oil and garlic in a small container and allow to fuse for at least 30 minutes or longer.

Wash, then slice the eggplant into slices about 1/2 inch thick. Place the slices in a single layer onto a baking sheet lined with parchment paper or foil. Lightly brush the tops with the garlicky oil. If there's any oil left over, set that aside to grease the baking dish later.

Place the sheet into the middle of the oven and broil the slices until the tops are lightly browned. My oven has a Hi and Lo broiling setting. I used the Hi setting and it took about 12 minutes for the eggplant to be done.

Remove the eggplant from the oven and allow to cool.

béchamel
4 tbsp butter
1/2 cup flour
2 2/3 cups milk
1/4 tsp salt
3 eggs, lightly beaten
3/4 cup pecorino romano
2 pinches nutmeg/mace

Melt the butter in a saucepan over medium heat. Slowly whisk in the flour and cook for about 1-2 minutes. Slowly whisk in the milk until you have a smooth mixture. Stir in the salt and cook, stirring until the sauce thickens; about 5-8 minutes. Remove from heat.

Whisk a small amount of the hot sauce into the eggs, then whisk the egg mixture back into the béchamel. Stir in the cheese, reserving a tablespoon or so to sprinkle over the top of the casserole later. Stir in the nutmeg or mace and set aside.

To assemble

Preheat oven to 350°F.

Grease a 3 qt baking dish with any leftover garlic oil or use extra olive oil. Place a single layer of eggplant over the bottom of the dish and cover that with a layer of meat sauce. Repeat and continue until all of the eggplant and meat sauce has been used up. The baking dish I used measured 8.5" x 11" x 3". I ended up with 3 layers of eggplant and 2 layers of meat sauce.

Spread the béchamel over the top of the layered eggplant and meat sauce layers. Sprinkle the reserved pecorino romano over the top.

Bake for about 1 hour or until the casserole is bubbling hot. Remove from the oven and allow to stand for about 10-15 minutes before cutting into it.

Stuffed Zucchini

(4 servings)

This tasty Mediterranean dish is often made with lamb or beef. I used ground turkey thighs this time and thought they were quite good.  This entire recipe calls for only half a pound of meat!

3 medium zucchini, about 2 1/2 lbs

1/2 lb ground turkey, lamb or beef
1/2 cup raw long grain rice
2 tbsp currants
2 tbsp fresh dill, chopped or 2 tsp dried dill
2 tbsp fresh mint, chopped or 2 tsp dried mint
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp freshly cracked black pepper
1 tbsp concentrated tomato paste

1 tbsp olive oil
2 tsp garlic, minced
1 small yellow onion, chopped
1 28oz can diced tomatoes
1 tbsp concentrated tomato paste
1 tbsp fresh chopped mint or 1 tsp dried mint
2 cups chicken broth or beef broth if using beef or lamb
salt and freshly cracked pepper, to taste


Wash the zucchini and cut each one into 3 or 4 sections. Using a melon scoop, scoop out the insides of each section leaving a "floor" in each one. You will end up with little zucchini "cups". Reserve the pulp for another use (I will post a recipe tomorrow). Set aside.

Combine the ground meat, rice, currants, dill, mint, salt, cardamom, allspice, pepper and tomato paste until well mixed.

Fill the hollowed out zucchini loosely with the meat mixture; the rice will expand during cooking and if the filling is too tight, the zucchini containers will burst.

Heat the olive oil in a heavy pot with a tight fitting container. Add the garlic and saute for a minute or so, then add the onion. Saute the mixture until the onion has softened and becomes translucent. Stir in the tomatoes, tomato paste and mint.

Place the stuffed zucchini in the pot with the tops facing up. Distribute the tomato mixture evenly around the zucchini.

Pour in the broth and cover the pot. Simmer over low heat for about an hour or until the meat and rice are cooked.

Remove the zucchini from the pot and increase the heat. Briskly cook the tomato mixture until the liquid has reduced by about half; about 10 minutes. Taste the sauce for seasoning and add salt and pepper, if needed. Return the zucchini briefly to the pot to reheat, then serve.

Ćevapčići; Balkan Grilled Meat "Sausages"

(4 servings)

The first time I tried ćevapčići was many years ago in the former Yugoslavia. Back then I was travelling throughout Europe for nine months on a tiny budget. One afternoon I was drawn to the wonderful aroma of grilled meat and came upon a street vendor cooking these on a small portable grill. I had already picked up a couple of great looking tomatoes and a feta-like cheese for lunch, but decided to splurge and try these small cylinders of meat as well.

This turned out to be one of my most memorable meals ever. The ćevapčići was amazing. The juicy grilled meat was served with a flat pita-like bread and sliced raw yellow onions. I pushed those aside as I'm not very fond of raw onions, enjoying the ćevapčići instead with sliced tomatoes and feta cheese. It was heaven on earth! To this day when I prepare this simple dish, I serve it with tomatoes and feta cheese. The more traditional accompaniments are often sliced onions, sliced pickles, yogurt or sour cream.

Ćevapčići is made a variety of ways depending on which region of the Balkans you happen to be in. Ground beef, lamb, pork or any combination of those meats might be used. Sometimes it's just seasoned with salt, and other times it might also contain pepper, hot or sweet paprika, cumin, parsley, garlic and onion. The meat is often ground several times to create a fine texture. I achieve this using my food processor.

A few years ago I came across a recipe for this in a barbeque cookbook which also added baking soda. The author suggested this "lightened" the meat. I added some to my recipe and did notice a difference.

1/2 lb ground beef (15% fat)
1/2 lb ground lamb (15% fat)
1/2 lb ground pork (15% fat)
1 tsp freshly ground black pepper
1/2-1 tsp salt
1/2 tsp baking soda
1 clove garlic, chopped
2 tbsp yellow onion, chopped

bamboo skewers soaked in water for 30 minutes before grilling (optional)

olive oil for basting

Serve with any combination of pita, thinly sliced onions, sliced green onions, sliced tomatoes, sliced pickles, yogurt, sour cream or feta cheese.

Combine the beef, lamb, pork, pepper, salt, baking soda, garlic and onion in a large bowl until well mixed.  Divide the mixture into 4 portions and place each portion into the bowl of a food processor (one at a time) and pulse several times until you have a finer texture.

Cover the meat mixture and set aside for a few hours in the refrigerator.

Heat your grill. and soak the skewers.

Shape the meat mixture into small "sausages" or press the meat onto the skewers, if using.

Coat the meat lightly with the olive oil and grill, turning the meat until the links are evenly browned and no longer pink on the inside; about 7-12 minutes.

I also picked up some brussels sprouts at WF which were already lightly coated in olive oil, salt and pepper. For some reason those were less expensive. Skewered and grilled for a few minutes on each side, the brussels sprouts were delicious with the ćevapčići. They turned out rather crispy which I liked. You could probably wrap them after they are skewered and microwave them for a couple of minutes before grilling them if you prefer a less crispy texture.

Siniyeh Bitaheena (Seniyeh); Ground Lamb with Tahini

(about 4-6 servings)

I have lamb once (maybe twice) a year, around this time, in the spring. Usually I make an Indian stew of lamb chunks braised in a sauce made with peppercorns and cardamon pods.

This year I decided to make Siniyeh instead. I had this dish for the first time years ago in Toronto, at the Jerusalem, a restaurant on Eglinton Avenue. After all these years, I still order Siniyeh whenever I return to Toronto for a visit. I love this dish so much, I have never tried anything else on their menu. :)

1 1/2 lbs lamb, ground
1/4 cup fresh parsley, chopped
3 tbsp fresh mint, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp cardamon
salt and freshly ground pepper to taste

1 tsp olive oil

2/3 cup tahini
juice from 1 large lemon, about 1/4 cup
1/2 cup water
2 tbsp pine nuts, lightly toasted


Preheat oven to 375 degrees F.

In a large bowl, thoroughly combine ground lamb, parsley, mint, onion, garlic, cinnamon, cardamon, salt, and pepper.

Brush a 13 x 9 inch baking dish with the olive oil. Pack the meat mixture evenly in the bottom.

Bake for 20-25 minutes, or until browned on top. The meat mixture will pull away from the sides.

Combine the tahini, lemon juice and water. Spread that evenly over meat and sprinkle the pine nuts over the sauce. (I have no idea why this time the tahini sauce thickened to a paste-like consistancy after adding the lemon juice and water. Whenever I have made this before, the opposite was the case and I had to pour the tahini mixture over the meat.)

Reduce the temperature to 350 degrees F.

Bake another 15-20 minutes, or until the top is lightly browned.

Serve with rice.

Stuffed Vegetables, Turkish Style

(6 servings)

I love stuffed vegetables. These have a Turkish flavour to them; the mint does it, I think.

These almost didn't get made today. I slept in unintentionally and to make up for lost time decided to shop at a grocery store which is closer to me and is supposed to have a decent organic section. What a disaster! The meat and fish isle stank to high heaven. Some of the chicken actually had a green hue to it. How can anyone shop there and then think about cooking?

I hightailed it out of there and drove the extra way to Whole Foods.

12 small bell pepper, tomatoes, or 6 zucchini ,(I used zucchini and tomatoes; the peppers were too large today)
1 tbsp olive oil
1 onion, chopped (about 1 cup)
1 clove garlic, minced
1 tbsp dried mint
1 1/2 tsp dried dill
salt and freshly ground black pepper to taste
1 cup beef broth
1/2 cup rice
1 lb ground lamb or beef
1/4 cup dried currants, I  had to use raisins again; does no one in Dallas know what currants are?


Cut off the tops of the peppers and remove the seeds, or cut the tops of the tomatoes and scoop out the centres or cut the zucchini into 2 pieces (across) and scoop out those. Reserve the scooped out tomato and/or zucchini.

Heat the olive oil in a non-stick skillet over medium heat. Add the onion and minced garlic and saute until the onion is soft. Add the mint, dill, salt, pepper, 1/2 cup of broth (reserve the other half) and the rice. Add the scooped out tomato and/or zucchini. Lower the heat a bit and cook for about 10-15 minutes until the liquid has absorbed into the rice. Remove from heat.

Preheat oven to 350° F.

In a bowl combine the rice and vegetable mixture with the ground beef or lamb and currants; if you can find the damn things  /cry.

Fill the prepared vegetables with the meat mixture and place them in one layer on the bottom of a casserole dish. Pour in the remaining 1/2 cup of beef broth. Cover with aluminum foil and bake for about an hour.