In the United States, we don’t usually see ground meat on skewers, but it is typical throughout the Middle East and Africa. The trick to this dish is not to overmix the lamb, so it doesn’t become mealy. I like these meatballs nice and small so the bite you get is fully caramelized—lamb on the outside, onion on the inside.
Ingredients
Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned, with garlic, cumin, sweet paprika, and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.
The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.
Don't have a clue what to fix for dinner tonight? This dish is always a great solution to that problem. The tomatoes and parsley are the only fresh ingredients you need; everything else is probably in your fridge or pantry. For a splurge, use Spanish tuna in olive oil; for a bargain, try Genova brand, also in olive oil but half the price.
I'm a big fan of cherry tomatoes because you can find reliably flavorful ones even in wintertime. I think the best selection for this sauce is a mix of fruity and sweet orange Sun Golds (my favorite tomato; I plant about a dozen bushes every year) and a basic red cherry. You could make this sauce with chunks of larger tomatoes, too, but only if they're brightly acidic, the way even ho-hum cherry tomatoes tend to be. This sauce is a pleasure simply tossed with penne and a handful of grated Parmigiano-Reggiano. But it's also delicious on grilled polenta or grilled fish. My favorite destination for this sauce is this angel hair dish.
A particular favorite around Marrakech and in the south, this cooked salad offers a delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better when prepared a day ahead and left overnight to chill and the flavors to fully meld. Set out alongside a bowl of Marinated Olives to nibble on as an appetizer, or serve as part of a spread of salads.
Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them.