GREEK LAMB KEFTA WITH JASMINE RICE, STEWED LENTILS AND TZATZIKI
When I was living in the East Village I was introduced to two sisters who would later become dear friends. Yanna and Kerasia share a common passion for living life to the fullest. They took me on a wonderful journey to Iceland, Istanbul and all over Greece experiencing the food culture as a local from street food to a fusion of hip restaurants playing with the traditions of the cuisine. In the beginning of the trip Yanna and I produced a fashion show in the middle of Iceland and Kerasia was one of the featured designers in the show, it was an epic experience in the land of the Midnight Sun. It was also a terrifying experience when we were offered rotten shark meat served by a drunk Viking armed with an ancient sword! Luck for us, he was a reasonable Viking that smelled like soup. He poured a row of schapps into what looked like some kind of animal horns, which he of course was drinking all day. Here’s the recipe that reminds me how much I miss Greece and my girlfriends.
- 1 Cup grated Onion
- 2 Garlic Cloves, minced
- 1 Cup Olive Oil
- 3 Slices of Gluten Free Bread or Day old bread of your choice
- 1.5 Pound of Ground Lamb – Butcher preferred
- 1 Egg – Free range
- 2 Tablespoon Chopped fresh Oregano
- 1 Tablespoon ground Coriander
- 1 Tablespoon ground Cumin - Mortar and pestle to grind the whole cumin
- 1/2 Teaspoon ground Cinnamon
- Pinch Nutmeg
- 1 Lemon, zested
- Salt and Pepper
- Cilantro micro greens for garnish
First, soak the bread in water (or milk) and wring out the excess liquid. In a large bowl mix together all the ingredients and combine by hand until it’s fully incorporated. Form into long meatball shapes and chill for 20 mins before you grill.
Grill on med heat for about 5 mins per side or until the temperature you prefer.
BELUGA LENTILS WITH CARROTS AND HARICOT VERT BEANS
- 3 diced carrots
- 1.5 cups of chopped haricot vert
- 1 Shallot
- 1 Cup Beluga Lentils
- 2.5 Cups Chicken Stock
- Olive Oil
- Salt and Pepper
In a saute pan cook the shallots, carrots and beans in olive oil. Cook for about 2 minutes, until vegetables are softened. Season with salt and pepper.
Add the lentils and cook, stir for about one minute.
Then add the chicken stock and simmer for 20 minutes. Stir occasionally while on a low heat until the liquid evaporates and serve immediately!
- 1.5 Cups of Fage Greek Yogurt 2%
- 1/2 Lemon – fresh juice
- Dill – hand full
- 2 Persian Cucumbers
Chop the cucumber and dill – combine together all the ingredients, chill then serve.