| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Yemeni |
Harned 1994, Main dish, Sephardic, Veal, Yemenite |
1 |
Batch |
INGREDIENTS
| 2 |
lb |
Lamb; cut in 36 pieces |
|
|
Salt, pepper and cumin |
| 3 |
|
Onions; peeled |
| 3 |
|
Tomatoes; unpeeled |
|
|
Hot cooked rice |
INSTRUCTIONS
Season the lamb with salt, pepper and cumin. Cut the onions and tomatoes
into quarters. Alternate the lamb with the vegetables on skewers; grill or
broil for 5 minutes on each side. Serve with rice.
Yield: 4 to 6 servings.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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