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Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. …

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Meatball Pilaf with Green Beans & Peppers

This certainly isn’t a dish for a weeknight, given the times involved. I could also only consider it because we are finally getting a few cooler days interspersed with the really hot ones. However as usual with me, the actual work was neither difficult nor time consuming, making this a fine thing to make on a weekend. Also good for …

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Turkish Style Stuffed Zucchini (or Tomatoes)

There is nothing difficult or complex about these, but it has to be admitted that they are a little time-consuming. Best to approach them with a sense of leisure. On the other hand, they are really delicious. We had them with steamed rice, which was all they needed as an accompaniment. I’m saying you can stuff zucchini OR tomatoes, but …

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Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something. Lamb has a slight, subtly sweet …

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Stir-Fried Lamb with Asparagus

Asparagus! Asparagus! It’s spring, it’s spring! Asparagus and lamb are a delicious combination; I don’t know why I haven’t done it more often. I couldn’t quite decide if this was Chinese inspired or Mediterranean inspired so I guess it’s a bit of both. It works well anyway. I served it with rice, but cous-cous would be a good choice too.  …

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Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like; just as long as …

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Beer-Braised Lamb Shanks – Springing Forward with Lamb and Beer

We’re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sight, yet the weather may still be cold and dreary, which is why these beer-braised lamb shanks work so well. Lamb is a classic springtime meat, and by using the shanks, we not only get …

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KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS) RECIPE

Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.MAKES 16IngredientsFor the Filling1 tbsp. olive oil, plus more to garnish1 medium yellow onion, roughly chopped8 oz. ground beef sirloin1 tsp. kosher salt1⁄4 tsp. ground allspice1⁄4 …

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Shish Kebab / Lamb Kebabs Recipe

Serves 6Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.Ingredients800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared1 tsp Adonis Barbeque SpicesSea saltBaby onion1 large pita bread, opened at the seamCooking instructionsPut the meat …

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Grilled “Tandoori” Lamb – Hold the Tandoor

Since I didn’t cook this marvelous meat in a tandoor oven, it’s not actually tandoori lamb, which will save some of you the time letting me know all the other ways it isn’t the real deal. Accepting that, these days “tandoori” simply refers to the yogurt based, aromatically spiced marinade, whether you grill, broil, or bake the meat. As usual, …

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