KEBABS - no meat, but great tasting
Kebabs are common in the mid-east. They are normally bulghur and ground lamb or goat, with flavoring made into a paste
and cooked on a stick. They are not the same as kafta, doner, or the Russian sashlick, which are all pieces of meat on a stick.
Our recipe is intended to make a dish that like the regular kebabs, is rich in protein, but is richer in vitamins and is tastie.
Notice that the mushrooms must be dry to allow us to get in enough of their goodness.
1/2 cup bulghur
1 oz dried oyster mushrooms
Tbs melted butter
1 Tbs soy sause
1 Tbs lemon juice
1/4 tsp fresh-ground black pepper
1/4 tsp cinnamon
1/4 cup onions, chopped
1/4 cup black
1/4 cup pine nuts
Cover the bulghur with water and allow it to soak an hour or more in the refrigerator. When it has swollen and is soft,
squeeze out the excess water, but save the water to be used if the paste needs to be softer to work. Add all other ingredients, except
the pine nuts and grind them togeter in a meat grinder. Next kneed the paste, so that it is well mixed and grind once again. kneed
in the pine nuts.
Even with raw meat, it is common to serve raw, but it is really better cooked. Form
it into small, weiner-like shapes, either around skwers then grill, or just put the weiner-like pieces into a skillet with a little
butter and fry slowly until they are brown, then serve. RHK