Grilled Lamb with Syrian Zahtar rub

These things ALREADY smell awesome and I just made the rub and put it on. I'll leave these guys for tomorrow night. Really get that Zahtar flavor worked in.


Grill.

Comments forthcoming.

Can't seem to find many SPECIFIC recipes using Zahtar, but it's used all over the middle east...with stores completely devoted to different blends of Zahtar. (that would be something)

here's post grilling pics. the chops are in the back and they were tasty (although the rub was kind of lost on them during grilling) the steaks, were of course, nice and rare. just how I like em.)

sorry KB. you missed out but we have more chops in the freezer. And NOOOOOO. I didn't eat all of this. One steak and one chop. The rest went for leftovers (not nearly as good)

Joojeh Kabob

These are Lebanese (I think , maybe Egyptian) Anyway...

• Marinate butterflied chicken breast in lemon juice, onions, s/p for 2-3 hours
• Skewer
• Grill while basting with Butter (or Ghee) and paprika, also from worldspice

Going to grill up some old reduced price trout (whew...there are stinky) for the kids (they love grillata)

...comments forthcoming

Sanbar Masala

Got this at Worldspice Seattle (http://worldspice.com/home/home.shtml),

A nice simple hummus, little olive oil and sprinkle of Sanbar Masala scooped up with Pita.

Dang good snack.

Beets

Canned beets. who knew. Already cleaned, sliced. doesn't get much easier.

The two batches were pretty close to identical, but who wouldn't like the buttered ones better. (they were a bit moister and had roasted nicely. The others dried out a bit but were still tasty. Depends on the texture you want) They roasted in baking dishes for about 35 minutes at 350.

Salt and Paprika. nice combo with beets. going to make this more often.