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What We’re Cooking This May Long Weekend!


Kufta Kebabs by Chef Cosmo

Perfect for the Emile Henry Kabob Grill


  • 1 lb ground lamb
  • 1 lb ground beef
  • 5 large garlic cloves
  • 2 cups chopped parsley
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 3 tsp sea salt
  • Olive oil, for grilling



  1. Prepare the grill for grilling on a med-high heat
  2. Mix together all ingredients except the olive oil
  3. Form the mixture into 10-12 balls. Place each ball around the tip of a skewer, flattening into a 2 inch slim oval, then press gently on it to make it stick on skewer. *You can use water or oil on your hands to prevent the meat from sticking.
  4. Grill the kebab until brown outside or to your preference, turning occasionally about 5 minutes on each side.
  5. Place the cooked kebabs in-between two flatbread loaves and serve right away with hummus, Beewaz (parsley salad, assorted grilled vegetables tomatoes, onion & green pepper) and Tahini dressing.

Baba Ghanouj by Chef Cosmo

Great recipe for the Lodge 18″ x 10″ Lodge Griddle


  • 1 large eggplant
  • 1 medium tomato
  • 1/2 cup chopped parsley
  • 2 or 3 Tbs pomegranate concentrate
  • 1/3 cup pomegranate seeds (optional)
  • 2 cloves mashed garlic
  • Dash of cumin
  • 2 Tbs olive oil
  • Sea salt and black pepper, to taste


  1. Peel and dice eggplant into half inch chunks, toss in olive oil and put on a griddle pan. Grill for 20-30 minutes
  2. Chop the tomato and parsley
  3. Mix the garlic, pomegranate concentrate, seeds, salt, spices, tomato and parsley
  4. Add the eggplant and mix lightly
  5. Garnish with drizzled olive oil, parsley and pomegranate seeds

Slow Baked Ribs by Chef Michael


  • 2 tsp organic sugar
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • 2 racks of baby back ribs



  1. Place the ribs upside down (cupped side up) on a cutting board. Using a paring knife, cut under the white membrane on first bone of the rack.
  2. Once you free a section of the membrane you should be able to pull the rest of it off.
  3. Combine the sugar, turmeric, cumin, chili powder, pepper and salt in a small mixing bowl and stir well
  4. Sprinkle the spice rub liberally all over the ribs (both sides) and then wrap each rack in foil individually.
  5. You can place some sliced onion with each rack as an option. Place in the fridge for at least an hour so the rub can work its way in.
  6. To caramelize your ribs, brush them with BBQ sauce or drizzle with honey just before grilling.
  7. Place the ribs on the grill with the folded side of the foil up for 21⁄2 – 3 hours or until they are tender and fall off the bone.
  8. Serve hot off the grill and watch the smiles around you.

 Flame Roasted Sweet Peppers by Chef Cosmo


  • 3 sweet pointed peppers
  • 4 sprigs fresh mint, leaves picked
  • 1 small bunch fresh dill, chopped (stalks and all)
  • Red wine vinegar
  • Extra virgin olive oil


  1. Blacken the peppers directly over the flame of your range on the BBQ, in a hot dry griddle pan or under a hot grill.
  2. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with cling film and put to one side to steam for 5 minutes or so – this will help their skins to come off.
  3. Peel and de-seed your blackened peppers, then tear them into strips and put them into a bowl.
  4. Roll up your mint leaves, finely slice them and add to the bowl along with the dill.
  5. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil.
  6. Toss and mix together, then have a taste to check the balance of flavor.

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