Name: Urfa Kebab
Ingredients: 1500 Gr lean ground lamb; 6 Pides approx 250 gr. each; (slightly leavened flat; Bread); 5 tb Butter; 1 Glass of meat broth; 2 Onions; 1 tb Olive oil; 2 Tomatoes; 2 bn Parsley; Black pepper; Red pepper salt

Meditation is a middle sort of duty between the word and prayer, and hath respect to both. The word feedeth meditation, and meditation feedeth prayer. These duties must always go hand in hand; meditation must follow hearing and precede prayer. To hear and not to meditate is unfruitful. We may hear and hear, but it is like putting a thing into a bag with holes… It is rashness to pray and not to meditate. What we take in the word we digest by meditation and let out by prayer. These three duties must be ordered that one may not jostle out the other. Men are barren, dry, and sapless in their prayers for want of exercising themselves in holy thoughts.

Thomas Manton

CATEGORY	CUISINE	TAG	YIELD
Meats	Turkish	Turkish, Lamb, Meats	1	Servings

INGREDIENTS

1500		Gr lean ground lamb
6		Pides approx 250 gr. each
		(slightly leavened flat
		Bread)
5	tb	Butter
1		Glass of meat broth
2		Onions
1	tb	Olive oil
2		Tomatoes
2	bn	Parsley
		Black pepper
		Red pepper salt

INSTRUCTIONS

PREPARATION: Mince the meat twice. After washing and peeling the tomatoes,
remove the seeds and mince. Grate the onions. Wash and chop the parsley.
Place ground meat in a bowl. Add the onions, tomatoes, three quarters of
parsley, olive oil, red pepper, black pepper and salt. Knead for an half an
hour blending well. Make into sausage shaped meatballs and skewer. Place
skewers 5 cm. above moderate coal fire, and grill until they are golden
brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and
coat with melted butter before toasting on a grill. When the pides are
toasted, place on plates, dice and pour hot broth on top. Place the
meatballs on pides after the meat broth has been absorbed. Top with chopped
parsley and serve hot.
korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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