Exploring the Intersection of Food, Culture and Identity

Courtesy kristinathebudgetdiva.blogspot.com

Chef Kristina Vanni just won the “Make Australian Lamb America’s New Favorite Burger Contest” with a Tunisian-style patty topped with harissa, olives and dates. Now that’s American. Plus, it sounds yum. Try it on the grill this Memorial Day weekend.

TUNISIAN LAMB BURGERS WITH HARISSA MAYONNAISE AND ORANGE-OLIVE-DATE RELISH
BURGERS:

1 teaspoon whole cumin seed, lightly crushed
1 teaspoon whole coriander seed, lightly crushed
1/4 cup Australian Shiraz
1 Tablespoon honey
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 pounds ground Australian lamb
1/3 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
Sea salt, to taste (before cooking)

HARISSA MAYONNAISE:
1/2 cup mayonnaise
4 Tablespoons Harissa
2 Tablespoons chopped cilantro
1 teaspoon lemon juice

ORANGE-OLIVE-DATE RELISH:
1 cup chopped Kalamata olives
1/2 cup chopped orange segments
1/3 cup chopped dates
1 Tablespoon chopped cilantro
2 teaspoons olive oil

6 onion hamburger buns
Serve with hot, crispy sweet potato fries

1. For Burgers: In a small, dry pan, toast the cumin and coriander seeds over medium-low heat until they are toasted and fragrant, about 2 minutes. Stir in the Shraz and honey. Bring to a boil over high heat and boil hard for 1 minute; stir in the turmeric and cinnamon. Set aside to cool slightly. Crumble the lamb into a large bowl. Add the red onion, garlic, black pepper, and spice-wine mixture. Knead together lightly, but thoroughly to distribute ingredients. Form into 6 patties, about 6 ounces each. Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight.

2. Meanwhile, prepare the mayonnaise and relish. For mayonnaise, whisk together all mayonnaise ingredients in a small bowl. Cover and refrigerate until ready to use. For relish, combine all relish ingredients in a small bowl. Cover and refrigerate until ready to use.

3. When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill. Season burgers on both sides with sea salt. Brush a little olive oil on grill pan or outdoor grill. Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors, if desired. While burgers are cooking, toast the buns in a toaster oven or under the broiler until lightly toasted; or toast them on the outer perimeter of the grill rack outdoors. When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.

4. To build the burgers, place a bottom onion bun on work surface. Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise. Repeat with remaining burgers. Serve burgers with sweet potato fries. Makes 6 burgers.

Still Life, Pastrami with Kosher Dill/Charles Haynes

Oy vay! Who knew there were no Jewish delis in Israel?!

Ruben, dubbed Israel’s first authentic Jewish deli by the local press, recently began serving up heaps of pastrami on rye — with harissa!! — to the befuddled masses. Why befuddled? As with so many culinary traditions, giant matzo balls and sky-high sandwiches were New World creations. And it took them six decades to make it to Israel.

Check out this fascinating story in The Forward.

veggieplatter.blogspot.com

“My people,” that is those of the Levant, have known chickpeas for thousands of years, as have the peoples of Spain and India (and I’m sure I’m leaving someone out, so please do write in and tell me who I’ve missed). But I’d never before heard of fresh chickpeas, that is, garbanzos green and young, still in their pods. I still have yet to see or taste one — not a single store in my area is carrying them. Check out what I found out about these seasonal treasures.