Wash okra and trim okra, and pat dry.
Sprinkle with oil and place in broiler and lightly brown the okra.
Saute the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
Add water and salt, then stir, bring to boil.
Cover, lower heat and slow cook until meat is tender.
Add browned okra, chopped tomatoes and 1/2 cup fresh cilantro.
Mix well, cover and cook until okra is tender.
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Brown lightly lamb meat in butter.
Add
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
ddition to a falafel or lamb sandwich in pita bread.
ave time you can marinade Lamb with Mixture of yogurt,garlic
in a large skillet brown lamb in hot oil. Drain off
aute chopped onions, diced garlic, lamb meat, salt, and spices in
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
and use it to make Arabic style scrambled eggs.
Place
ith daqoos (you can find recipes for this on food.com
hem through the spit. Some recipes include a layer of fat
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
ot mashed potatoes.
More recipes featuring fresh local ingredients are
Toast Arabic bread until hard; break into bite size pieces. Smash garlic with salt.
Mix all ingredients in large salad bowl. Enjoy!
In a brass coffee pot or regular saucepan, bring water and sugar to a boil.
Add coffee and cardamom, stirring constantly. When mixture comes to a boil and becomes frothy, remove from fire and stir until froth has subsided.
Repeat this process two more times.
After the coffee has foamed and subsided for the third time, pour into Arabic coffee cups.
Serve kahwa very hot (a minute or two after pouring in cups to allow the grounds to settle in the bottom).
Serves 6.
rying pan and brown the lamb on al sides. Remove and