APRIL 14 • 2022 | 79
Ingredients
2 pounds ground lamb (preferably ground
twice)
2 cup ground onions (you can do this in a
food processor)
¼ cup fresh chopped parsley
2 Tbsp. fresh minced mint leaves
¼ cup chopped cilantro
¼ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried basil
¼ tsp. ground coriander
¼ tsp. ground ginger
¼ tsp. cinnamon
1/8 tsp. ground cayenne pepper
2 Tbsp. water
2 Tbsp. fine ground matzah meal (or more as
needed)
Salt and pepper to taste
12-18 thick wood skewers
Lemon wedges, garnish
Directions
Combine all ingredients in a large
bowl. Using wet hands, shape about
one-third cup of the mixture into hot-
dog shapes around the skewer, or
you could make the hot dog shapes
smaller and place two to a skewer
(if you use smaller amounts of meat,
you may use the thinner bamboo
skewers). Chill until ready to cook.
Heat grill to medium-high. Cook
the kabobs on the hot grill, uncov-
ered, for 4-8 minutes, until just
cooked through, turning to grill all
sides of the meat. (Do not overcook
or the meat will be dry) or under the
broiler for 4-5 minutes, until done,
turning over once. Serve hot alone
or with lemon wedges as garnish.
Makes 8 to 12 servings or more.
ROASTED SPINACH AND RED
PEPPER BAKE
Ingredients
2 10-ounce bags fresh spinach leaves
2 red bell peppers
2 Tbsp. olive oil
1½ cups chopped onions
1 tsp. minced garlic
½ cup non-dairy whipping cream or whipping
cream
3 large eggs, lightly beaten
½ cup matzah meal
2 cups grated Swiss cheese, optional
1 tsp. salt
¼ tsp. black pepper
Directions
Place spinach in a plastic zipper-style
bag and close almost to the end (do
not seal completely). Microwave the
spinach (in the bag) for 5 minutes.
Remove the bag and seal it com-
pletely and allow the spinach to cool
to the touch.
Meanwhile, cut the peppers in
half lengthwise and remove stem
and seeds. Grill or broil peppers on
the skin side until charred. Place in
a plastic bag or wrap in foil and let
stand for about 15 minutes. Remove
the skin from the peppers by rubbing
your fingers over them (don’t worry if
you don’t remove all the skin). Chop
the peppers and transfer to a large
bowl.
While the peppers are charring,
heat oil in a large skillet over medi-
um-high heat. Add the onions and
garlic and sauté until tender, about 5
minutes. Transfer the mixture to the
bowl.
Chop the spinach and add it to the
peppers and onions.
Preheat oven to 350°F. Add the
cream, eggs, matzah meal, cheese, if
using, salt and pepper to the mixture
and stir well.
Transfer the mixture to an attrac-
tive 2-quart baking dish and bake for
30-50 minutes (the more shallow the
mixture, the faster it will cook). Serve
hot, warm or at room temperature.
Makes 8 servings.
continued on page 80
ROAST CHICKEN
WITH ROOT VEGETABLES
An entrée with vegetables in one.
Ingredients
16-20 chicken pieces (breasts or thighs and drum-
sticks), with skin and bones
1 pound carrots, peeled and cut into 1½-inch chunks
1 pound turnips, peeled and cut into 1½-inch chunks
1 pound parsnips, peeled and cut into 1½-inch
chunks
¼ cup extra-virgin olive oil
2 cups chopped onions
Kosher salt to taste
Fresh ground pepper to taste
2 tbsp. thyme leaves, or 2 tsp. dried
2 Tbsp. fresh rosemary leaves, or 2 tsp. dried
1 Tbsp. minced garlic
3 Tbsp. balsamic vinegar or juice from 1 lemon
1 red bell pepper, chopped finely, garnish
¼ cup fresh chopped parsley
Directions
Preheat an oven to 375ºF. Arrange the
chicken in one or two roasting pans (or
use disposable aluminum pans), leaving
room between the chicken pieces for
the vegetables. (If you are using thighs
and breasts both, place the white meat
in one pan and the dark meat in the
other — the white meat will cook faster).
Arrange the carrots, turnips, parsnips
and onions around the chicken. Drizzle
the chicken and vegetables with the
olive oil and sprinkle with salt, pepper,
thyme, rosemary and garlic. Cover the
pan(s) with foil and cook the chicken for
25 minutes for the breasts and 40 min-
utes for the dark meat.
Raise the heat to 475ºF., uncover the
pan cook the chicken and vegetables
for another 20 minutes, until the chick-
en is cooked through and the skin is
golden (turn the chicken and vegetables
over in the pan half-way through).
Transfer the chicken and vegetables
to a serving platter (or two if you want
to serve the vegetables separately) and
drizzle with the juices from the pan, if
any, and the balsamic vinegar. Sprinkle
the chopped pepper and parsley over
and serve.
Makes 8- 12 servings.