Marokanske cufte (Moroccan meatballs)

Sastojci: 450 g mlevenog jagnjećeg mesa, ½ srednjeg crvenog luka (veoma sitno iseckanog), 2 čena belog luka (sitno iseckana), komad svežeg đumbira dužine 5 cm (2,5 inča) (oljuštenog i izrendanog), 40 g običnih prezli, 1 veliko jaje (dobro umućeno), šaka svežeg peršunovog lišća (sitno iseckanog), 2 kašike listova celera (sitno iseckanih), šaka svežeg nane (sitno iseckane), rendana kora dva limuna, 70 g pinjola ili oraha, 120 g feta sira (sitno izmrvljenog), 1 kašičica soli, 1 kašičica svežeg bibera (zgnječenog), ½ kašičice cimeta, 1 kašičica kardamoma (prepečenog i mlevenog) - videti napomene, maslinovo ulje za prženje, za sos - 90 g tahinija, sok od 1 limuna, ¾ kašičice soli, voda, za ukrašavanje - pinjoli ili orasi, seckani peršun ili nana.

Priprema:

1. U veliku posudu stavite jagnjetinu, crni luk, beli luk, đumbir, prezle, umućeno jaje, sveže začinsko bilje, koru limuna, pinjole ili orahe, feta sir, cimet, kardamom, so i biber. Sve pomešajte rukama.

2. Oblikujte ćufte veličine oraha.

Libanske cufte u sosu (Lebanese meatballs in sauce)

Sastojci: 250 g junećeg mlevenog mesa, 250 g jagnjeceg mlevenog mesa, 1 zumance, ½ glavice crnog luka (rendan na sitno), 1 kašika zatar začina, ½ kašičice baharat začina, ½ kašičice cimeta, ½ kasicice pimenta (mlevenog), 2 kašike lista svežeg peršuna (sitno seckanog), 1 kasika lista sveze nane (sitno seckana), 1 kasika maslinovog ulja, za sos - 250 ml jogurta, 35 g tahini, sok od ½ limuna, 1 cen belog Luka (mleven), so, za ukrasavanje -  pinjole, 1 kasika maslinovog ulja.

Priprema:

1. Pomešati junece mleveno meso, jagnjece mleveno meso, zacine, crni luk i 1 kasiku lista persuna. Zamesiti rukom dok se sve lepo ne sjedini.

Hrskava turska pica lahmacun (Crispy turkish pizza lahmacun)

Sastojci: za testo - 500g mekog brašna, 3 kašičice instant suvog kvasca ili 34g svežeg kvasca, 2 kašičice šećera, 3g soli, 2 velika jaja, 250ml mleka punomasnog, 130ml maslinovog ulja ili 500g testa za picu (nepecenog), 1 crvena paprika, 1 crni luk, 2 čena belog luka, 2 kašike svežeg peršunovog lista, 300g mlevenog jagnjećeg ili mlevenog junećeg mesa, 1 kašičica paprike u prahu, 1 kašičica pimenta u prahu ili zamene za piment zacin, ½ kašičice mlevenog kima, ½ kašičice mlevenog cimeta, ½ kašičice paprike, ½ kašičice ljute paprike u prahu, ½ kašičice soli, 4 kašike paradajz paste ili 250 ml paradajz sosa, 2 kašike maslinovog ulja, za serviranje - kriške limuna.

1. Za testo - zagrejati mleko da bude mlako.

2. U solji ili ciniji pomesati mlako mleko, secer i kvasac. Ostaviti 15 minuta da nadodje na toplom mestu.

Jagnjeca corba od povrca (Vegetable lamb chowder)

Sastojci: 150g jagnjece dzigerice, 200g jagnjeceg mesa, 1 glavica crnog luka, 3 kasike ulja, 3 sargarepe, 125g brokolija, 125g boranije, 125g graska, 1 koren persuna, 1 koren celera, 400ml soka od paradajza, 2 lista lovora, so, biber.

Priprema:

1) Jagnjecu dzigericu i jagnjece meso sitno iseckati. Crni luk, koren persuna i koren celera oljustiti i sitno iseckati. Brokoli i boraniju iseckati.

Jagnjeca plecka sa krompirom (Lamb shank with potatoe)

Sastojci: 1 veca jagnjeca plecka, 1 kg krompira, 300ml belog vina, 2-3 grancice ruzmarina, 1 kasicica belog luka u prahu, so, biber, maslinovo ulje .

Priprema:

1) Krompir oljustiti i iseci na kolutove. Pomesati beli luk, so i biber.
2) Jagnjecu plecku istrljati ruzmarinom. Zatim utrljati mesavinu belog luka, soli i bibera.
3) Posudu za pecenje premazati maslinovim uljem. Poredjati krompir i preko stavite plecku. Pokriti folijom.
4) Zagrejati rernu na 220 C i peci 30 minuta. Izvaditi iz rerne, preliti belim vinom, pokriti folijom i peci jos 45 minuta. Skinuti foliju i peci dok meso i krompir ne omeksaju. Povremeno okrenite plecku.

Ingredients: 1 bigger lamb shank, 1 kg of potatoes, 300ml white wine, 2-3 sprigs of rosemary, 1 teaspoon garlic powder, salt, pepper, olive oil.

Preparation:

1) Peel potatoes and cut into slices. Mix the garlic, salt and pepper.
2) Rub lamb shank with rosemary. Then rub in a mixture of garlic, salt and pepper.
3) Coat baking pan with olive oil. Arrange the potatoes and put the shank on top. Cover with foil.

4) Preheat oven to 220 C and bake for 30 minutes. Remove from the oven, pour white wine, cover with foil and bake another 45 minutes. Remove foil and bake until meat and potatoes are tender. Occasionally turn the shank.

Salata od jagnjetine i fete (Lamb salad with feta)

Sastojci: 600g jagnjeceg mesa, 350g fete, 1 manja glavica crnog luka, 250ml pilece supe, 1 kasika soka od limuna, 1 kasicica soli, 1 kasicica suve mirodjije, 1 kasicica origana, 100g persunovog lista (sitno seckanog), 60ml maslinovog ulja, 3 paradajza.

Priprema:

1) Crni luk oljustiti i sitno iseckati. Paradajz oljustiti i iseci na kocke. Fetu iseci na kocke.
2) U serpu sipati ulje, staviti meso i proprziti sa obe strane. Izvaditi iz serpe.
3) U serpu dodati crni luk i prziti oko 2 minuta povremeno mesajuci. Vratiti meso, dodati supu, sok od limuna, so, mirodjiju, origano, persun. Promesati, poklopiti, i na srednjoj temperaturi (4), kuvati dok meso ne bude gotovo.
4) Izvaditi meso, ostaviti da se prohladi pa iseckati na komade.    
5) U ciniji pomesati jagnjetinu, paradajz i fetu. Preliti masnocom u kome se meso przilo.

Predlog: ovu salatu mozet posluziti uz Sos od belog luka.

Ingredients: 600g lamb meat, 350g feta cheese, 1 small onion, 250ml chicken stock, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon dried dill, 1 teaspoon oregano, 100g parsley leaf (finely chopped), 60ml olive oil, 3 tomatoes.

Preparation:

1) Peel onion and finely chop. Peel tomato and cut into cubes. Cut feta into cubes.
2) in a pot put oil, add the meat and fry on both sides. Remove from the pot.
3) in a pot add the onion and fry for about 2 minutes stirring occasionally. Return meat, add chicken stock, lemon juice, salt, dill, oregano, parsley. Stir, cover, and on medium temperature (4), cook until the meat is done.
4) Remove the meat, leave to cool and cut into pieces.
5) In the bowl, combine the lamb, tomatoes and feta. Pour the fat in which the meat was fried.


Suggestion: this salad can be served with Garlic sauce.

Marokanska dinstana jagnjetina (Moroccan braised lamb)

Sastojci: 500g jagnjetine, 2 jabuke ili kruske, 250g crnog luka, 80g meda, 1/2 veze korijandera, 20g suvog grozdja, 30g badema (na listice), 1 kasika maslinovog ulja, 1/2 kasike safrana, 1/2 kasike djumbira, 1 kasicica cimeta, 20ml+250ml vode, so.

Priprema:
1) Meso iseci na kockice. Korijander oprati. Crni luk oljustiti i sitno iseckati. Suvo grozdje potopiti u vodu i ostaviti 10 minuta da nabubri. Ocediti. Jabuke ili kruske oljustite i isecite na kocke.
2) U serpi, na ulju, proprziti meso. Dodati safran, djumbir, cimet, 40g meda i vodu. Promesati i dinstati.
3) U serpicu, staviti 40g meda i dodati jabuke ili kruske. 
4) U serpu sa mesom dodati 250ml vode i posoliti po ukusu. Odozgo staviti korijander. Poklopiti i dinstati , na tihoj vatri oko 45 minuta. Dodati crni luk i dinstati jos 25 minuta. 
5) Dodati suvo grozdje i jabuke ili kruske u medu. Poklopiti i nastaviti sa dinstanjem jos 20 minuta. 
6) Skloniti korijander. Posuti bademom.

Predlog: mozete posluziti sa kuskusom.

Ingredients: 500g lamb, 2 apples or pears, 250 g onion, 80 g of honey, 1/2  bunch of coriander, 20g raisins, 30g almonds (sliced), 1 tablespoon olive oil, 1/2 tbsp saffron, 1/2 tablespoons ginger , 1 teaspoon cinnamon, 20 ml+250 ml of water, salt.

Preparation:
1) Cut the meat into cubes. Wash coriander. Peel onion and finely chop. Soak raisins in water and leave for 10 minutes to swell. Drain. Peel apples or pears and cut into cubes.
2) In the pot, in the oil, fry the meat. Add saffron, ginger, cinnamon, 40g of honey and water. Stir and braise.
3) In small pot, put 40g of honey and add apples or pears.
4) in a saucepan with meat add 250ml water and add salt to taste. From above put coriander. Cover and braise on low heat for about 45 minutes. Add onion and cook for another 25 minutes.
5) Add raisins and apples or pears in honey. Cover and continue simmering for another 20 minutes.
6) Remove coriander. Sprinkle with almonds.


Suggestion:  you can serve it with couscous.

Severnoafricki kuskus sa povrcem (North African couscous with vegetables)

Sastojci: 250g kuskusa, 500g jagnjetine, 150g leblebija, 2 paprike babure, 3 repe, 3 tikvice, 3 sargarepe, 2 patlidzana, 200g bundeve, 1 glavica crnog luka, 2 cena belog luka, 2 kasike persuna (iseckanog), 1/2 veze korijandera, 1/2 kasicice aleve paprike, 1/2 kasicice bibera, 1/2 kasicica cimeta, 1/2 kasicice safrana, 1/2 kasicice kurkume, 1 kasicica soli, 70g margarina.

Priprema:
1) Leblebije oprati i potopiti u vodu. Ostaviti 12 h. Ocediti. 
2) Papriku, tikvice, sargarepe, patlidzan oprati, oljustiti i iseci na kocke. Repu, crni i beli luk, oljustiti i iseci na kocke. Bundevu oljustiti i ocistiti od semenki i iseci na kocke. Meso iseci na kocke.
3) U serpi, rastopiti 40g margrina. Dodati crni i beli luk, cimet, biber, safran, kurkumu i alevu papriku. Dodati jagnjetinu i prziti 5 minuta.
4) Dodati leblebije, posoliti i preliti vodom. Promesati i ostaviti da provri. Smanjiti temperaturu i ostaviti da se krcka oko 1 h, povremeno skidajuci penu. 
5) Dodati sargarepu i repu i kuvati jos 25 minuta. 
6) Dodati tikvice, bundevu, papriku, patlidzane, korijander i persun i kuvati jos 30 minuta. 
7) Kuskus preliti hladnom vodom i ocediti. Razdvojiti zrna i ostavite 20 minuta da nabubre. Staviti kuskus u korpicu za kuvanje na pari, i staviti iznad serpe u kojoj se kuva povrce. Kuvati 20 minuta povremeno mesajuci.
8) Pomesati kuskus i 30g putera i razdvojiti zrna.
9) Posluziti povrce sa mesom i kuskusom.

Predlog: ovo jelo mozete posluziti sa Severnoafrickim aromaticnim sosom. 

Ingredients: 250g couscous, 500g lamb, 150g chickpeas, 2 bell peppers, 3 turnips, 3 zucchini, 3 carrots, 2 eggplants, 200g pumpkin, 1 onion, 2 cloves of garlic, 2 tablespoons parsley (chopped), 1/2 bunch of coriander, 1/2 teaspoon cayenne pepper, 1/2 teaspoon pepper, 1/2 teaspoon cinnamon, 1/2 teaspoon of saffron, 1/2 tsp turmeric, 1 teaspoon salt, 70g of margarine.

Preparation:
1) Wash chickpeas and soak it in water. Leave for 12 h. Drain.
2) Wash and peel zucchini, carrots, eggplants and cut into cubes. Peel beets, onions and garlic and cut into cubes. Pumpkin and peppers peel and clean of seeds and cut into cubes. The meat cut into cubes.
3) In the pot, melt 40g margrina. Add onion, garlic, cinnamon, pepper, saffron, turmeric and cayenne pepper. Add the lamb and fry for 5 minutes.
4) Add the chickpeas, season with salt and cover with water. Stir and allow to boil. Reduce heat and simmer for about 1 hour, occasionally removing the foam.
5) Add the carrots and turnips and cook another 25 minutes.
6) Add the zucchini, pumpkin, peppers, eggplants, coriander and parsley and cook for another 30 minutes.
7) Pour cold water over couscous and drain. Separate grains and leave for 20 minutes to swell. Place the couscous in a basket steamer, and place over the pot in which vegetables are cooking. Cook 20 minutes, stirring occasionally.
8) Mix the couscous and 30g butter and separate the grains.
9) Serve vegetables with meat and couscous.


Suggestion: this dish can be served with the North African aromatic sauce (Harissa sauce).

Bela jagnjeca corba (White lamb chowder)

Sastojci: 600g jagnjetine, 4 sargarepe, 2 glavice crnog luka, 3 kasike ulja, 1 koren celera, 1 paskanat, 2 zumanceta, 70ml kisele pavlake.

Priprema:
1) Crni luk oljustiti i sitno iseckati. Sargarepu, koren celera i paskanat oljustiti i iseci na trake.
2) Na ulju proprziti crni luk. Dodati sargarepu, koren celera, paskanat i jagnjece meso i prziti oko 10 minuta. Naliti vodom i kuvati.
3) Kad je povrce skuvano, dodati umucena zumanca sa kiselom pavlakom.

Predlog: mozete napraviti Jagnjecu corbu od povrca.

Ingredients: 600g lamb, 4 carrots, 2 onions, 3 tablespoons oil, 1 celery root, 1 parsnip, 2 egg yolks, 70ml sour cream.

Preparation:
1) Peel onions and finely chop. Peel carrots, celery root and parsnip and cut into strips.
2) In oil fry onions. Add carrots, celery root, parsnip and lamb meat and fry for about 10 minutes. Add the water and cook.
3) When the vegetables are cooked, add beaten egg yolks with sour cream.

Suggestion: you can make Vegetable lamb chowder.

Sirijski raznjici od jagnjetine (Syrian lamb kebabs)

Sastojci: 800g jagnjetine, 4 paradajza, snite hleba, 40g margarina (putera), 2 kasike ulja, za marinadu - 1 glavica crnog luka, 2 cena belog luka, 1/2 kasicice aleve paprike, 1 1/2 kasika ruzmarina (svezeg) ili 1 kasicica suvog, 1/2 kasicice soli, 40ml limunovog soka, 80ml maslinovog ulja.

Priprema:
1) Jagnjetinu iseckati na kockice. Crni luk ocistite i sitno iseckajte. Paradajz oljustite, ocistitite i iseckajte na kocke.
2) Za marinadu - pomesati crni luk, beli luk, alevu papriku, ruzmarin, so, ulje i sok od limuna. U ciniju staviti jagnjetinu, preliti marinadom i ostaviti u frizideru preko noci.
3) Meso ocediti, nanizati na raznjice i peci u zagrejanoj rerni na 200°C, uz cesto okretanje i premazivanje marinadom.
4) Na 2 kasike ulja, proprziti paradajz, oko 5 minuta. Zatim dodati marinadu i prziti jos 3 minuta.
5) Tostirati snite hleba. Margarin otopiti. Preliti margarin preko hleba. Skinuti meso sa raznjica i preliti sa paradajz sosom.

Ingredients: 800g lamb, 4 tomatoes, bread slices, 40g margarine (butter), 2 tablespoons oil, for marinade - 1 onion, 2 cloves of garlic, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoon rosemary (fresh) or 1 teaspoon dried, 1/2 teaspoon salt, 40 ml lemon juice, 80ml olive oil.

Preparation:
1) Cut lamb into cubes. Clean the onions and finely chop. Peel tomatoes, clean and chop into cubes.
2) For the marinade - combine onion, garlic, cayenne pepper, rosemary, salt, oil and lemon juice. Put the lamb in the bowl, pour marinade over and leave it in the fridge overnight.
3) Drain lamb, strung on a skewer and bake in preheated oven at 200 ° C, with frequent turning and brushing with marinade.
4) On the 2 tablespoons of oil, fry tomatoes, about 5 minutes. Then add the marinade and fry for another 3 minutes.
5) Toast bread slices. Melt margarine. Pour margarine over bread. Remove the meat from the skewers and pour over tomato sauce.

Kuglice od jagnjetine (Lamb meatballs)

Sastojci: 2 zemicke, 1 cen belog luka, 500g jagnjeceg mlevenog mesa, 1 jaje, so, biber, 1 kasicica majcine dusice, 2 kasike istopljenog butera, cackalice, za sos - 350ml jogurta, 2 veze mladog luka, 300ml kecapa.

Priprema:
1) Pokvasiti zemicke da omeknu i dobro iscediti, beli i crni luk sitno iseckajte, pomesati sa zemickama, mlevenim mesom i jajetom. Zaciniti sa biberom, majcinom dusicom i soli po ukusu. Oblikovati loptice rukama i ispecite ih ulju. U svaku kuglicu staviti cackalicu.
2) Za sos - jogurt zacinite sa solju i biberom i podelite na 2 dela. U jedan deo staviti kecap, a drugi sitno iseckan mladi luk.

Ingredients: 2 bread rolls, 1 clove of garlic, 500g of minced lamb meat, 1 egg, salt, pepper, 1 teaspoon thyme, 2 tablespoons melted butter, toothpick, for the sauce - 350ml buttermilk, 2 green onions, 300ml ketchup.

Preparation:
1) Soak bread rolls to soften and drain well, finely chop garlic and onion, mix with bread rolls, minced meat and egg. Season with pepper, thyme and salt to taste. Shape balls by hands and bake in oil. In every ball put toothpick.
2) For the sauce - season buttermilk with salt and pepper and divide into 2 parts. In one part put ketchup, and in other finely chopped green onions.

Punjeni jagnjeci but (Stuffed lamb leg)

Sastojci: Jagnjeci but, 500g spanaca, 300g svapskog sitnog sira, 2 cena belog luka, 3 jaja, 2 kasike brasna, 2 kasike kisele pavlake, ulje, so, margarin, jaci konac za sivenje i igla.

Priprema: 
1) Operite i obrisite jagnjeci but, zatim ostrim nozem pazljivo izvadite butnu kost iz sredine. Pomocu noza formirati "dzep" u sredini buta i dobro posoliti.
2) Obariti spanac u slanoj vodi, ocediti i sitno iseckati. Sir izgnjecite viljuskom, dodajte jaja, brasno, kiselu pavlaku, so i sitno seckan beli luk. Sve dobro izmesati.
3) Ovom smesom puniti jagnjeci but. Zasiti otvor iglom i koncem, posoliti, namazati margarinom i staviti da se pece.

Ingredients: lamb leg, 500g spinach, 300g cottage cheese (feta or any other), 2 cloves of garlic, 3 eggs, 2 tablespoons flour, 2 tablespoons sour cream, oil, salt, margarine, stronger thread and sewing needle.

Preparation:
1) Wash and wipe the lamb leg, then with a sharp knife carefully remove the thigh bone from the middle. With the blade form a "pocket" in the middle of the thigh and salt well.
2) Boil spinach in salted water, drain and finely chop. Mash cheese with a fork, add eggs, flour, sour cream, salt and finely chopped garlic. Stir all together.
3) With this mixture fill lamb leg. Sew the hole with a needle and thread, spread salt and margarine and put it to bake.