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A Taste of Syria: Grilled Skewered Ground Lamb

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It is truly unfortunate that when someone mentions the country of Syria, the first thought that pops into the minds of most people is the current civil war which is tearing this gorgeous country apart. Syria is more than a country in turmoil. It is an area of the world where civilization began and should be treated with the international respect it deserves, politics aside.

Unknown to many is the fact Syria is not really a part of the Arab world. It is in fact a country of Western Asia! It is a country which essentially pre-dates recorded history and was the first country to be agricultural and breed cattle in the world.

The cuisine of Syria is a fusion of the finest cuisines in the world. Like the ethnic melting pot the country is, so is the food which features touches of Mediterranean, Greek, Asian, Turkish and French. It is also the birthplace of sish kabob (of which this dish is related), stuffed zucchini and yabara (stuffed grape leaves).

Ingredients needed to make Grilled Skewered Ground Lamb (serve 4):

  • 2 pounds ground lamb
  • 2 yellow onions, grated
  • 2 eggs, beaten
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • bamboo or metal skewers


  1. Pre-heat broiler.
  2. In a large bowl combine all the ingredients and mix very well.
  3. Remove portions of the meat mixture and form into little balls around the skewers.
  4. Lightly oil a broiling pan and place the skewers on the prepared pan.
  5. Place in broiler and broil to desired doneness on all sides.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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