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- Regular menu available
after 3:oo pm
Brunch 11 - 2 • Full Menu 3-9

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Is Open!

- Children 9 8 under $8.95

- Special Children's
Brunch Menu

downtow
Plymouth

Annabel Cohen
Special to the Jewish News

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annnagrille.corn • Open for dinner Monday • Saturday

NMI

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191

For

1TA ROLLIIIP

(9i-iwe from:

BEEF SUAWARMA/GUS • POTATO CHOP
BEEF KABOB KUFTA • BEEF CREAM CHOP
CHICKEN SWAIN • CHICKEN KABOB/TIKKA
CHICKEN KABOBAUFTA • CHICKEN CREAM CHOP

WITH COUPON • ONE PER CUSTOMER
EXPIRES JUNE 30, 2007
I NM II= NM
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George's* * * * * * * * * *

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Lamb Shashlik

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36

May 10 • 2007

ith Yom Yerushalayim,
Jerusalem Day, next week,
beginning at sundown
Tuesday, May 15, I can't help but think
of how the country has gone from des-
ert to a thriving agricultural oasis.
It's no wonder that Israelis, per capi-
ta, eat more fruits and vegetables than
any other society in the world.
If you've been to Israel and driven
away from the cities, especially to
the north, you've no doubt spotted
countless greenhouses. These, as well
as numerous orchards and farms,
produce the tomatoes, zucchini,
cucumbers, olives, bell peppers and
cornucopias of fresh and dried fruits
one savors at nearly every meal.
It's common to see vegetable salads,
like the famous chopped Israeli salad,
served at breakfast, lunch and dinner.
Avocados, grapes and tropical fruits are
abundant. Add in non-vegetable crops,
such as honey and a large poultry and
dairy presence, and you see why this
truly is the land of milk and honey.
Basically you can make any Middle
Eastern food and say it's Israeli. So
while we celebrate next week the reuni-
fication of Jerusalem in 1967, think
fresh vegetables and fruits, think poul-
try and dairy, think foods of the region.

1256890

2 pounds lamb shoulder or leg,
visible fat removed, cut into
2-inch cubes
1/3 cup olive oil
1 /4 cup red wine vinegar or
fresh lemon juice
1 Tbsp. hot red pepper sauce,
such as Tabasco
1 tsp. fresh minced garlic
1 tsp. fresh ground black pepper
1 tsp. kosher salt

1 large onion, cut into 1-inch
pieces
8-12 metal skewers, or bamboo
skewers that have been soaked
in water for 30 minutes.
fresh chopped parsley, garnish
Combine lamb, oil, vinegar, red pep-
per sauce, garlic, pepper and salt in a
medium bowl and toss well to coat.
Transfer the mixture to a zipper-style
bag and toss, or cover the bowl and
chill the lamb for several hours, up to
overnight.
Thread the meat onto skewers, alter-
nating with pieces of onion.
Heat grill to high heat. Grill the meat
for about 10 minutes on all sides (do
not overcook or the meat will be dry),
and serve immediately, sprinkled with
fresh parsley. Makes 6-8 servings.

Eggplant Salad

3 /4 cup olive oil
2 medium eggplants (about 2-3
pounds total), peeled and cut into
1-inch cubes
2 cups chopped onions
1 chopped green bell pepper
1 /2 tsp. minced garlic
2 cups seeded, diced tomatoes
i/4 cup red wine vinegar or fresh
lemon juice
1 Tbsp. sugar
1 /2 cup tomato sauce
1 /2 cup fresh chopped parsley
salt and pepper to taste
Heat oil in a large skillet or pot. Add
the eggplant, onions, bell pepper and
garlic and cook, stirring frequently,
until the vegetables are tender and
lightly browned. Transfer the hot veg-
etable to a large bowl. Add the remain-
ing ingredients and toss well. Cover
and chill until the salad is cold, up to 2
days ahead. Makes 8-12 servings.

Food on page 38