Egyptian Meat Pie

1 package of phyllo dough
1 lb. minced beef (or a combination of beef and lamb)
1 large onion, minced
1 bell pepper, minced
Garlic, minced, to taste
2 tablespoons melted butter or oil
Salt, freshly ground pepper, and cumin, to taste

Pre-heat oven to 350 degrees.

In a non-stick fry pan, using a teaspoon of butter or oil, saut? the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat.

Prepare a rectangular oven dish by lightly brushing the bottom and sides of the pan with melted butter/oil.

Layer the phyllo dough in the prepared pan, brushing every second sheet with melted butter or oil. When one-half the quantity of phyllo leaves have been layered in the pan, spread your meat filling in and continue covering with phyllo sheets, making sure to brush the last layer with a little extra melted butter or oil, to ensure a nice golden color.

Cut through the "pie" with a sharp knife, into square or diamonds.

Bake uncovered until golden. May be eaten hot or cold. Serve with a green salad. Enjoy!

Note: This dish may be made vegetarian by substituting the meat filling with a spinach/feta cheese mixture.

Kefta Kabab

1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste

Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for each kebab, mold into a sausage shape around flat metal skewers. Moistening your hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent meat from slipping off skewers during cooking. Place skewers on broiler rack 4 inches from heat source on grill or over hot coals. Turn frequently to brown evenly until meat is done as desired, 10 to 15 minutes. Makes 8 to 10 servings.

Tafta Kofta (Beef Balls in the Pan)

TO SERVE 4
3 slices stale bread
2 cloves crushed garlic
3 tablespoons grated cheese
salt and pepper
chicken fat for frying
1 lb. beef
2 onions, grated
1 teaspoon cayenne pepper
2 eggs
1 tablespoon dill, chopped
1 gill grape juice
Soak bread in grape juice and squeeze dry in hands.

Put meat 3 times through mincer, add bread and put through mincer again. Add all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of hands with leftover grape juice and shape mixture into small balls.

Heat fat to boiling point and put in balls. Reduce heat to low and cook until both sides are well browned, about 30 minutes for whole operation.

Lamb Kebabs

MARINADE

5 ml. (1 tsp.) garlic, crushed or finely chopped
10 ml. (2 tsp.) fresh ginger, finely chopped
30 ml. (2 Tbs.) lemon juice
60 ml. (1/4 cup) peanut or vegetable oil
2.5 ml. (1/2 tsp.) ground turmeric
2.5 ml. (1/2 tsp.) ground coriander
2.5 ml. (1/2 tsp.) ground cumin
.5 ml. (1/8 tsp.) ground cayenne pepper
30 ml. (2 Tbs.) grated onion


KEBABS

1 kg. (2 lbs.) lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour.

Preheat broiler or light the barbecue.

Divide the meat and vegetables evenly into 4 parts, and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

Serve with rice and cucumber sauce. Serves 4.