Mediterranean Grill Recipes for Memorial Day Weekend 2021
As for the big summer foodie vacations – Memorial Day and July 4th – the first is where I want to tackle anything toasted, charring every ingredient I use for a smoky flavor. maximum after a spring season of fresh, barely cooked greens. things. I save the barbecue, burgers, and hot dogs for the fourth or later in summer, and instead focus on the simple art of grilling for the first three-day weekend in summer.
For delicious grilled food, there is no better region in the world for cooking than the Mediterranean – everything cooks quickly and is processed just to let the ingredients shine. In Yasmin Khan’s new cookbook, “Ripe Figs”, she focuses on the cuisines of the Eastern Mediterranean region, particularly the countries of Turkey, Greece and Cyprus, where she spent many years at travel and where the influence of the region’s food is felt in its Green Lanes neighborhood in north London, home to long-established Turkish, Greek and Cypriot communities.
Several of the recipes showcase the plethora of grilled Eastern Mediterranean foods, from skewers of lamb and fish to simple skewers of tomatoes and long peppers, blistered until tender and sweet. These dishes are daily staples of the region, and their aroma is a mainstay of his neighborhood.
“On summer nights,” Khan writes, “I love walking around the neighborhood, breathing in the aroma of grilled meats that emanates from dozens of ocakbasi kebab houses. I don’t have to travel far to find the Eastern Mediterranean. It’s right here, a short walk from my London kitchen.
These aromas hit you instantly when you whip up her Chilli Butter Hazelnut Toasted Cabbage, a great salad to eat with any grilled meat. The leaves are infused with smoke on the grill via a savory rub of olive oil with cumin, cilantro and allspice, then topped with toasted hazelnuts topped with Aleppo pepper butter.
The floral sweetness of ripe stone fruit – you can use peaches, nectarines, apricots, plums – and figs is concentrated and balanced with arctic char in toasted fruit served over yogurt with pistachios sprinkled over it. top and a drizzle of honey. It’s a breakfast dish for Khan, but you can also turn it into a simple dessert by throwing the fruit on the grill at the end of the meal so it’s ready when you want it.
The main event, however, is his adana skewers. The ground lamb is flavored with cinnamon, Aleppo pepper and Turkish chili paste, then molded around flat skewers and grilled until scorched and fragrant. Serve the kebabs with fluffy flatbread, grilled vegetables, and thick tzatziki and you’ll have one of the easiest party meals to prepare for entertaining.
It’s party food made simply, which is what everyone wants this time of year. As Khan notes in the book, “kebabs aren’t the only main dishes in the Eastern Mediterranean, but sometimes I think they could be and – given their quality and variety – nobody cares. would really care. “
Get the recipes:
1 hour, plus 2 hours of cooling