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middle eastern food

edited November -1 in EggHead Forum
Does anyone have recipes or ideas for Middle Eastern or Greek food, such as kebabs, on the BGE? The posts about cucumber sauce brought this to mind.

Comments

  • djm5x9djm5x9 Posts: 1,342
    choo choo:[p]A quick and simple answer would be to transfer your oven or stove top technique for this kind of food to your ceramic cooker based on your preferred recipe:[p]Souvlaki (kabobs of pork or lamb) is typically marinated a day or two in plenty of olive oil, plenty of fresh lemon, oregano, and salt and pepper. Fresh corn on the cob, brushed with olive oil, seasoned with fresh pepper and grilled would be a good companion.[p]Another would be gyros made from grilled leg of lamb. Take a leg of lamb that has partially defrosted (easier to slice) and slice 1/2" sections off of it. Marinate as above. Grill at high temperature (425Âș) till medium and slice into bite size pieces and assemble gyros with pita bread heated on the grill. Serve with grilled zucchini and eggplant seasoned as you prefer . . . Greek style, of course![p]Tzadziki sauce goes with both of the above suggestions.[p]I have not done so, but I can see where Greek casserole dishes just might take on an added dimension in a ceramic cooker (in an ovenproof glass pan). In the old country a hundred years ago it is possible that Yiayia could have slid a pan of pastichio or mousaka to bake next to the bread in the clay oven next to the house . . .
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