This would be categorized as a ‘stuffed’ meatball! It’s a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother’s kufta. It’s been many many years since we’ve had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs.
This is a flavorful marinade that I have used mostly with beef recipes for the grill. Cooking time = marinating time & is approximate.
Make and share this Armenian Shish Kebab recipe from Food.com.
This is THE most AWESOME grill marinade I’ve ever tasted in my life! I don’t know where my Mom got this, but there is no match that I’ve ever known of…it is simplicity and freshness, yet rich, robust and succulent! I haven’t told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can’t hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died….So in desperation to taste this chicken again, I tried Bobo3039’s suggestion about baking it in a 350 degree oven…Results were wonderful!!! (Still missed that charcoal essence, but one must “roll with the punches” and make do…In this case, Bobo3039 was right on the money!)
September sees the start of the season of Okra and yes, it can be a slimy gooey vegetable if not handled right! This Albanian Lamb and Okra Stew is really quick to make, the smell is amazing and has a good balance of soft Okra but not gooey. The key to this Okra stew is not to pierce any holes in the Okra as this prevents them from going too slimy. Before you start this recipe you need to decide if you will use homemade stock or store brought. To make homemade stock it is best to use lamb chops or shanks.
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