Lamb Sausages

• 1 roma tomato, seeded & chopped
• 1/4 medium sweet onion, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp sugar
• 2 Tbsp vinegar
• 1-1/2 lbs chopped lamb
• 1 Tbsp dried parsley
• 1 tsp dried oregano
• 1 egg
• 1 Tbsp olive oil
• 1/3 cup Parmesan cheese
• garnish: tzatziki

Mix the tomato, onion, salt, pepper, sugar, and vinegar in a saucepan. Simmer over medium heat until the liquid is nearly evaporated. Remove from heat and chill.

Mix the lamb, parsley, oregano, egg, olive oil, and parmesan cheese. Mix in the cooled tomato mixture. Chill the mixture for 30 minutes to ensure that it is cold.

Form the lamb into lozenges about 4″ long and skewer. Grill for 15 minutes, or until cooked through. Serve with tzatziki or similar yogurt based savory sauce.

Notes: The recipe this is based on calls for chopped lamb; I find that ground lamb works fine, although the raw sausage doesn’t stay on the skewers very well.

Traditional Syrian Shish Kabob

Clarence Silfer

1 leg of lamb (7 to 8 lbs), boned & cut into 3/4″ cubes
3 to 5 lbs onions, halved or quartered
4 tsp salt
4 tsp ground allspice
1/4 tsp ground black pepper
pinch ground cloves
1/2 cup olive oil

Combine last 5 ingredients and pour over meat & onions. Marinate for 2 to 3 hours, stirring every 20 minutes. Put on skewers, alternating meat & onions. Broil until browned, 10 to 15 minutes.

Moussaka

(Eggplant & Lamb Casserole)

• 2 lbs eggplant
• 1/2 cup vegetable oil
• 1 large onion, sliced
• 1 lb minced lamb
• 1/2 cup white wine
• 12 oz fresh tomatoes, peeled & sliced thin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• salt & ground black pepper
• 1 tsp oregano
• 1 oz grated Parmesan, Kefalotyri, or gruyere cheese
• chopped parsley

Bechamel Sauce:

• 3 oz butter
• 3 oz flour
• 2 cups warm milk
• salt & ground white pepper
• 1 oz grated Parmesan or Gruyere cheese
• 2 egg yolks

Topping:

• 2 oz grated Parmesan, Gruyere, or Kefalotyri cheese
• 4 Tbsp toasted breadcrumbs

Top and tail the eggplant. Rinse them and cut into 1/4″ slices and immerse in salted water for 30 minutes. Take out, squeeze gently, rinse, and squeeze again. Drain in a colander and pat dry. Fry in hot vegetable oil until they become pale golden on both sides. Drain on absorbent towels on a flat platter.

Saute the onion in 2 Tbsp oil until it looks glistening. Add the meat and saute together, stirring, until all lumps are broken down and the meat starts to change color. Add the wine, tomatoes, and spices. Cover and cook for 20 minutes, stirring occasionally. Mix in the grated cheese and parsley.

Bechamel Sauce: Melt the butter and remove from heat. Gradually add the flour and stir to amalgamate. Return to the heat and gradually add the milk and seasonings, stirring continuously. Simmer 8 to 10 minutes, stirring, until it has thickened considerably. Remove from heat and let stand briefly; add the cheese and egg yolks. Stir to amalgamate.

To assemble, layer half the eggplant in a roasting pan. Spread half the meat mixture evenly on top, and cover with remaining eggplant. Spread the remaining meat on top. Top with the sauce. Sprinkle the grated cheese all over the top, and then the breadcrumbs. Bake at 350 F for 1 hour, or until a golden crust has formed on top. Let stand 5 minutes.