Ingredients:

3 lb. lamb, cut from leg
2 small onion, finely-minced
4 large garlic, cloves, fine-minced
2 large shallot, minced
2 tablespoon parsley, freshly-chopped
1/2 cup pomegranate juice, unsweetened (available at Health Food- store)
4 tablespoon corn oil
8 drops cayenne pepper

Procedure:

Trim away all fat from meat. Cut into 2″ chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha.

Variations: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe. Makes 6 servings.

Ingredients:

1 tbsp. olive oil
2 pieces whole chickens (3-lbs each)
2 tsp. ground ginger
1 tsp. paprika
3 cloves garlic, minced
1 large onion, chopped
1/4 tsp. saffron
1/2 tsp. nutmeg
2 tsp. salt
2 tbsp. black pepper, ground
2 cups chicken stock
1 cup green olives, chopped
4 tbsp. lemon rinds minced

Procedure:

Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve.

Ingredients:

4 cups flour
2 tablespoons yeast
½ cup water
½ cup milk
2 eggs
2 tablespoons butter or margarine
1½ tablespoons sugar
2 cups vegetable oil
½ teaspoon salt

Procedure:
Combine all ingredients into a large mixing bowl to form dough. Knead the dough on a floured surface, then return to mixing bowl. Cover with a towel and let sit for 30 minutes. Heat oil in deep skillet over high heat. Pull off Tablespoon-size pieces of the dough and roll into a ball.Press down slightly, then drop carefully into oil and fry until golden brown. Drain on paper towels. Optional: sprinkle with sugar.

Garlic, dates, almonds, apricots, and prunes are added to rice and ground meat (usually lamb) to make plov, or Kazakh rice pilaf.

Ingredients:
1½ cups cooked rice
⅓ cup slivered almonds
2 garlic cloves, minced
½ cup dates, pitted and chopped
⅓ cup prunes, pitted and chopped
3 dried apricots, chopped
1 Tablespoon salt
½–1 pound ground lamb
1 teaspoon vegetable oil
1 onion, finely chopped

Procedure:

Cook the rice according to package directions. Set aside. Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl. In a frying pan, heat the oil over medium heat. Brown the lamb mixture until lamb is no longer pink. In a serving bowl, combine the lamb with oil and rice then mix.