Name: Ground Lamb Kebabs with Sumac Relish
Ingredients: 2 Onions; very thinly sliced; 2 tb Sumac; 2 lb Ground lamb; 2 Onions; finely chopped; 1/2 c Finely-chopped parsley; 4 Garlic cloves; minced; 1 ts Kirmizi biber; see * Note; 1 Egg white; Salt; 4 Poblano chiles -; (to 6); Flat bread or pitas; Melted butter; 4 Tomatoes - (to 6); halved

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Niger	Tamwt01	4	servings

INGREDIENTS

2		Onions; very thinly sliced
2	tb	Sumac
2	lb	Ground lamb
2		Onions; finely chopped
1/2	c	Finely-chopped parsley
4		Garlic cloves; minced
1	ts	Kirmizi biber; see * Note
1		Egg white
		Salt
4		Poblano chiles -; (to 6)
		Flat bread or pitas
		Melted butter
4		Tomatoes – (to 6); halved

INSTRUCTIONS

* Note: Spice made from red peppers, crushed into oiled flakes or finely
ground. Different types range from mild and sweet to very hot. Substitute
mixture of sweet paprika and cayenne pepper.
In a small bowl, combine the sliced onions and sumac and toss well. Set
aside until ready to serve. In a large bowl, combine the lamb, chopped
onions, parsley, garlic, and kirmizi biber, and mix thoroughly, kneading
with your hand. Add the egg white and salt, and knead mixture to a paste.
Divide it into 4 equal portions, and roll each portion into a flat, sausage
shape. Wipe kebab skewers with oil, and using a dampened hand gently
squeeze meat against the skewer. Secure meat onto skewer by squeezing
mixture up and down, spreading it evenly and making sure it is firmly
attached to the skewer. Preheat a grill to medium-high heat and brush it
with oil. Roast the poblano chiles over the grill. Keep turning so the skin
is evenly charred, without burning and drying out the flesh. Transfer
charred peppers to a plastic bag, tie the top closed and let steam until
cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut
away stems, seeds and veins, and halve them. Heat the flat bread or pita
until warm but not crisp, cut into cubes and wrap in foil to keep warm.
Grill the kebabs, brushing them with the melted butter, about 2 to 3
minutes per side. Grill the tomato halves at the same time. To serve, place
the bread cubes on a serving platter or individual plates, drizzle with
melted butter, remove meat from skewers and place over bread. Top with
roasted peppers and tomatoes, drizzle with more butter, and serve
immediately with the sumac relish. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B28 broadcast 06-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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