Ingredients:

Instructions:

(1) Boil the tomatoes in hot water for 3 minutes then skin.

(2) Melt the olive oil or butter in a large frying pan (butter is best) and add the tomatoes, thinly sliced green pepper, onions and garlic to the frying pan. Cook on a low heat for 8 minutes or until softened.

(3) Crack the eggs, you can leave then whole which I prefer or mix into the existing ingredients. If eggs left whole then make sure the heat is very low.

(4) Cook until the eggs are set and add salt and grated black pepper.

(5) Grate some cheese over the top until melted and server with Turkish bread or crusty bread.

Ingredients:

Instructions:

(1) Cut the beef into 1 1/2 ” cubes and place into a mixing bowl or large plastic sealable bag.

(2) Place the garlic, spices, and wine vinegar into a food processor. Blend and while still blending, drizzle in olive oil, mix well.

(3) Pour marinade mixture over beef and mix well, marinate in fridge for 2 – 4 hours.

(4) Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).

(5) Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Ingredients:

Instructions:

Fritters:

(1) Heat a frying pan, add a little oil and then the lamb mince and cook for 5-8 minutes till the lamb is lightly browned and crumbly. Remove from the heat and set aside on a plate to cool.

(2) Slice the beans into 5mm rounds and blanch by cooking in plenty of boiling salted water for 2 minutes. Drain and plunge into ice-cold water to stop the cooking process. Drain well then dry on paper towels. Toss the beans in a bowl with the flour until coated with flour.

(3) Combine the beans with the cooked lamb mince and then mix in the eggs, coriander, allspice and cinnamon, and season well with salt and pepper.

(4) Heat a large non-stick frying pan with enough oil to shallow-fry the fritters. Cook tablespoonfuls of the mixture for 1-2 minutes or until each fritter has set and then turn over to lightly brown the other side. Remove fritters to drain on paper towels.

Cucumber & Yoghurt Sauce:

(5) Halve the cucumber and then remove the seeds by running a teaspoon down the central seed canal. Discard seeds. Coarsely grate the cucumber flesh and mix with the yoghurt and mint. Season the sauce with salt and pepper to taste. Makes 1 1/2 cups.

Serving Suggestion:

(6) Serve fritters warm with the yoghurt and cucumber sauce for dipping. Makes 20.

Ingredients:

Instructions:

(1) In medium pot, mix oil and pepper paste over medium heat.

(2) Add chicken and cook mixing 5-10 minutes until just white.

(3) Add garlic and tomatoes, continue cooking over medium heat until chicken is done (approx. 15-20 minutes), stirring occasionally.

(4) Stir in an extra large pinch of thyme.

Ingredients:

Instructions:

(1) Trim all visible fat from lamb, cut lamb into 48 1-inch pieces, set aside.

(2) Combine the mint and the next 8 ingredients in a large zip-lock heavy-duty plastic bag, shake around to combine.

(3) Add in lamb; seal bag; shake to coat and marinate in refrigerator for 20 minutes, turning the bag occasionally.

(4) Remove lamb from bag and discard marinade.

(5) In a large bowl, combine the boiling water and figs, cover and let stand 10 minutes or until soft.

(6) Drain figs well, cut in half.

(7) Cut each onion into 6 wedges, cut each wedge in half crosswise (should have 24 pieces).
Thread 4 lamb pieces, 2 figs, and 2 onions alternately onto each of 12 (10-inch) skewers.
Place kebabs on a grill rack (over direct heat)or broiler pan that has been sprayed with cooking spray.

(8) Grill or broil 4 minutes on each side or until desired degree of doneness