While visiting Chef Aviad Furman was here in September, he put on quite a show demonstrating a three-course authentic Mediterranean meal for an audience of Garbanzo guests. We have his recipes here and are so excited to share them with you! Make them at home at let us know what you think.
Lamb Kabob with Farmers Salad: ( Serves 6)
500 Grams Ground Beef (80/20)
50 Grams Ground Lamb Fat (grind frozen)
25 Grams Chopped Cilantro
25 Grams Chopped Parsley
3 Grams Cumin
2 Grams Ground Coriander
1 Gram Tumaric
4 Grams Paprika
2 Grams Black Pepper
25 Grams Chopped Fresh Garlic
6 Grams Salt
60 Grams Finely chopped yellow onion
Half Green Cabbage (Medium size) cut into 1” x 1”
Half Red Cabbage (Medium size) cut into 1” x 1”
2 Tomatoes (Large) cut into 1” x 1”
1 Cucumber (Large) cut into 1” x 1”
6 Radish sliced
1 Carrot (Large) shredded
20 Grams Fresh Oregano chopped
½ Head of Romaine Lettuce cut into 1” x 2”
1 Red Pepper (Large) cut into 1” x 1”
Taste 100% Extra Virgin Olive Oil, Salt, and Fresh Lemon Juice
Lamb Kabob: Chop the onion and garlic finely and place in a bowl, add the parsley and cilantro, chopped, and add all the dry spices. Finally add the lamb fat and ground beef (20 \ 80) and mix well. Form into a uniform ball and cook on the grill.
Tip: Grind the lamb fat frozen in food processor with grater knife.
Farmers Salad: Chop or shred all vegetables and stir in oregano. Add extra virgin olive oil, salt and fresh lemon juice to taste.
Tip: You can add all types of vegetable to this salad, depending on what you love.
500 Grams Couscous small or medium (follow the cooking procedure on the bag)
Salmon in Moroccan Sauce:
1,200 Grams Salmon Filets
8 Tbs Canola Oil
1 tsp Salt (or by taste)
¼ tsp Cumin
¼ tsp Tumeric
1 Heeping Tbs Paprika
2 each Tomatoes (cubed)
3 each Celery sliced
2 each Carrots sliced
1 each Red Bell Pepper sliced
1 each Red Chili Pepper (hot) sliced; more if more heat is desired
10 each Garlic Cloves (sliced)
½ each Lemon (zest only)
2 Cups Water
170 Grams Tomato Paste
1 bunch Cilantro chopped
Heat Oil; When oil is hot, add all spices (paprika, turmeric, salt, cumin, garlic and red chili pepper). Then add tomatoes, celery, carrots, and red bell peppers. Coat all vegetables with oil. Then add tomato paste, water and ½ bunch of cilantro. Boil the mixture for 5 to 7 minutes. Add salmon filets to sauce and cover. Be sure that the salmon filets are submerged in the sauce. Cook for another 20 minutes in boiling liquid. Add the other ½ bunch of cilantro, turn off heat. The salmon is ready to be served over the couscous.