Cracked Wheat And Lamb Kebabs Semit Kebab Food

GRILLED LAMB KEBABS

Steps:

• Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
• Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.

CRACKED WHEAT AND LAMB KEBABS / SEMIT KEBAB

Steps:

• 1. Place the bulgur in a bowl with cold water to cover by 1 inch and let soak for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Place the meat in a large bowl. Drain the bulgur in a strainer, then squeeze it between your fingers to wring out all the water. Add the bulgur to the ground meat along with the onion, garlic, mint, 1 teaspoon Aleppo pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, the hot pepper flakes, and allspice. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding Aleppo pepper, salt, or black pepper to the remaining mixture as necessary it should be highly seasoned.4. Line a baking sheet with plastic wrap. Divide the meat mixture into 6 equal portions. Lightly wet your hands with cold water, then mold each portion of the mixture around a skewer to form a sausage 11 to 12 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, about 8 minutes in all.6. Use a lavash to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately, accompanied by lavash.Serves 4 to 6Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT

Steps:

• Make the garlic yogurt:
• Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
• Make the lamb kebabs:
• Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
• Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
• Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
• Do Ahead
• Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.

LAMB IN LAVASH / LYULYA KEBAB

Steps:

• 1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

CRACKED WHEAT BREAD II

Steps:

• In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.