The ground meat for this kebab—I usually buy shoulder of lamb—should have a good amount of fat so that it remains moist and juicy. Most of it will melt away in the heat of the grill. You will need skewers with a thick, wide blade to hold the meat and prevent it from rolling around. Alternatively, it is easier and equally good to shape the meat into burgers. Serve them with Arab flat breads and accompany them with a salad and a choice of mezze.
Excerpted from Arabesque: A Taste of Morocco, Turkey, & Lebanon by Claudia Roden (Alfred A. Knopf, 2007). Copyright 2007 by Claudia Roden.
Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there. He tells Lynne Rossetto Kasper about the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot dog.