One of the most beautiful regions in Israel, is Port Caesarea. It is a magnificant harbour city located on the outskirts of the ancient city of Herod, which Augustus Caesar built the Roman Empire Theatre. This recipe is a specialty of this region, which houses a Roman Aqueduct, restored Roman ruins and Byzantine Streets. The pepper paste is often called SHATTA and it is called SHATTA in the far eatern Mediterranen and Yemen too. This recipe was given to me in the 1990s and it is from a chef who then, worked at a Restaurant called Citadel which sits on a rocky promontory overlooking the sea.
PORT CAESAREA HARISSA GRILLED LAMB KEBABS
1) HARISSA
1 CUP FRESH CHOPPED CILANTRO
1 CUP FRESH CHOPPED PARSLEY
1/4 CUP CHILLED WATER
1/4 CUP FRESH RED CHILI PEPPER - TO YOUR HEAT TOLERANCE
1/4 CUP EVOO OF CHOICE
1 1/2 TSPS. MINCED GARLIC
1 TSP. SALT
1 TSP. GROUND CUMIN
1 TSP. OF FRESHLY GROUND BLACK PEPPER
*** Combine all the ingredients in a FP and combine thoroughly. Refrigerate until 35 - 40 minutes before ready to use.
THE GRILLED GROUND LAMB KEBABS
1 pound of ground lamb
3/4 minced onion or shallot or spring green onion
1/2 cup minced fresh parsley
1/2 cup minced cilantro
4 minced garlic cloves
1/4 tsp. salt to taste
1/2 tsp. freshly ground black pepper
1/2 tsp. Smoked sweet paprika ( Pimenton de La Vera - Extremadura, Spain - sold in Latin Markets )
1/4 tsp. cayenne ground
12 metal skewers
1) COMBINE THE LAMB WITH THE ONION, PARSLEY, CILANTRO, SALT, FRESHLY GROUND BLACK PEPPER, CAYENNE, AND SMOKED PAPRIKA IN A LARGE BOWL AND COMBINE WELL. COVER AND PLACE IN REFRIGERATOR OVERNIGHT ---
2) Prepare the broiler part of your oven or a grill or smoker AND FORM 1/8 to 1/4 Cup of lamb mixture into three sausage length shapes and place on each skewer
3) Repeat with remaining lamb, and and then, brush each lamb sausage with Evoo
4) grill the kebabs until broiled or grilled through and serve with hot oven baked Pita, the Harissa relish and a good glass of red wine ...
Enjoy. Have nice wkend.
