Category Archives: Lamb

Karl’s Moroccan Meatloaf with Onion Gravy

We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation. An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.

Karl’s Moroccan Meatloaf with Onion Gravy

Karl’s Moroccan Meatloaf with Onion Gravy

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Karl’s Middle Eastern Baharat Lamb

Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.

Karl's Middle Eastern Baharat Lamb

Karl’s Middle Eastern Baharat Lamb

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Karl’s Kūbide Bierocks

I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for three people out of one recipe.

Karl’s Kūbide Bierocks

Karl’s Kūbide Bierocks

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Karl’s Uyghur Bierocks

The first time I made bierock—German pocket breads—I made it the way it would be done in Germany, with a minimal ingredients list—mostly beef, onions, and cabbage. Wife Jan was unimpressed. She found a Volga German recipe with a fair amount of spices added—these she liked much better. Jan then had a fancy—What if a Volga German traveled east on the Silk Road to Kashgar. What kind of bierock would he make then?

Karl’s Uyghur Bierocks

Karl’s Uyghur Bierocks

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Karl’s Birthday Greek Barbecued Lamb

I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps—as the hot vegetable—and a Greek salad as side dishes. The kids are still on their keto/Atkins diet, so I had rolls for the starch eaters. For dessert, Jan made another variation of my mother’s chocolate mousse.

Karl’s Birthday Greek Barbecued Lamb

Karl’s Birthday Greek Barbecued Lamb

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Karl’s Kūbide Meatballs in Sesame Sauce

I am making a festival meal for one of Jan’s Chinese students. I wanted to make as many dishes as possible to show respect. Last week, I had made kūbide for one of our meals*, but I had some meat mix left over. I decided to serve meatballs an hor d’oeuvre.

Karl’s Kūbide Meatballs in Sesame Sauce

Karl’s Kūbide Meatballs in Sesame Sauce

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Karl’s Koobideh Burgers

Adapted from a Persian Mama recipe

For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.

Karl’s Koobideh Burgers

Karl’s Koobideh Burgers
(Sorry, I was hungry!)

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Karl’s Mughal Gosht Dopiaza – Two Onion Lamb

It is my birthday feast and my first choice is always lamb. I could do the usual barbecued lamb, but I wanted something a bit different this year. I drifted toward a lamb curry.

Karl’s Mughal Gosht Dopiaza - Two Onion Lamb

Karl’s Mughal Gosht Dopiaza – Two Onion Lamb

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Karl’s Braised Lamb Shanks with Middle Eastern Flavors

It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.

Karl’s Braised Lamb Shanks with Middle Eastern Flavors

Karl’s Braised Lamb Shanks
with Middle Eastern Flavors

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Karl’s Tapas: Albóndigas de Cordero (Lamb Meatballs)

I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.

Karl’s Tapas Albóndigas de Cordero (Lamb Meatballs)

Karl’s Tapas
Albóndigas de Cordero
(Lamb Meatballs

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