Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 lb ground lamb (~1 kg)
• 1 finely chopped onion
• Parsley bunch finely chopped
• 2 beaten eggs
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate sauce
• 1 lb fozen corn kernels
• 1 medium potato thinly sliced
• 1 roma tomato thinly sliced

1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.

KABSA - RICE WITH MEAT

PREP: 15 MINUTES ----- COOK: 1 HOUR 20 MINUTES ----- SERVINGS: 4-6

A traditional, common dish among many Arabs: Arab penninsula, Libya, Middle East

• 6 pieces of lamb with bone
• 1 large onion
• 4 bay leaves
• 6 whole cloves
• 6 whole green cardamoms
• 1 stick of cinnamon
• 1/2 teaspoon carawy seeds
• 2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 2 tblespoons olive oil
• 2 cups uncooked Uncle Ben's rice
• 1 cup peeled, halved almonds (or slivered)
• 1 cup pine nuts
• 4 tablespoon ghee

1. Cut onion into large wedges (8-10)

2. Heat olive oil in a pot. Add onion, cloves, cardamoms, carawy seeds, and cinnamon. Stir and cook until onion edges start to turn golden yellow. Add meat and stir to coat.

3. Add 6 cups of water, salt and papper to the pot. Bring to boil. Cover and simmer for 50 minutes.

4. Drain broth in a bowl. Move meat to a casserole.

5. Measure 4 cups of the broth in a pot and bring to boil. Add 2 cups of rice and bring back to boil. Simmer covered on low heat for 20 minutes.

6. In a small frying pan, heat ghee and brown almonds till golden. Drain from ghee and sprinkle with some salt. Repeat the same steps for pine nuts. Hide the nuts from your husband or they'll be gone before you serve the food!

7. Serve rice in a plate, garnish with the almonds and pine nuts, and top with meat.

8. Spoon some of the remaining broth over the rice as desired to add flavor and moisture.

For different tasty variations, try substituting chicken or beef for lamb

TAJEEN

PREP: 20 MINUTES ----- COOK: 1 HOUR ---- SERVINGS: 4-6

A traditional Libyan dish--tasty, fast, easy!

• 4-6 pieces 1-inch thick lamb chops
• 5 medium potatoes
• 1 medium onion
• 2 ripe medium tomatoes
• 3 jalapeno or hot peppers
• 4 teaspoons tomato paste
• 3 cups water
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon crushed black peppers
• 1 teaspoon Libyan spice (or middle eastern 7 spice)

1. Peel potatoes and cut crosswise into 1-inch thick circle

2. Peel and slice onion

3. Dice fresh tomatoes

4. Mix all ingredients together in a large casserole

5. Bake covered in preheated oven at 500°F (250°C) for 30 minutes

6. Lower oven temperature to 425°F (215°C) and bake uncovered for another 30 minutes

7. Broil for 5 minutes or as desired

Serve with spiced rice (coming soon) or with French baguette