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
- Prepare the grill for grilling on a med-high heat
- Mix together all ingredients except the olive oil
- 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.
- Grill the kebab until brown outside or to your preference, turning occasionally about 5 minutes on each side.
- 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
- Peel and dice eggplant into half inch chunks, toss in olive oil and put on a griddle pan. Grill for 20-30 minutes
- Chop the tomato and parsley
- Mix the garlic, pomegranate concentrate, seeds, salt, spices, tomato and parsley
- Add the eggplant and mix lightly
- 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
- 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.
- Once you free a section of the membrane you should be able to pull the rest of it off.
- Combine the sugar, turmeric, cumin, chili powder, pepper and salt in a small mixing bowl and stir well
- Sprinkle the spice rub liberally all over the ribs (both sides) and then wrap each rack in foil individually.
- 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.
- To caramelize your ribs, brush them with BBQ sauce or drizzle with honey just before grilling.
- 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.
- 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
- Blacken the peppers directly over the flame of your range on the BBQ, in a hot dry griddle pan or under a hot grill.
- 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.
- Peel and de-seed your blackened peppers, then tear them into strips and put them into a bowl.
- Roll up your mint leaves, finely slice them and add to the bowl along with the dill.
- Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil.
- Toss and mix together, then have a taste to check the balance of flavor.