Use boned leg of lamb ¾ - 1” thick cut across the grain. Dredge in flour and brown slightly in butter.

Put in baking dish.

Sprinkle over lamb whole, peeled cloves of garlic. Pour over lamb brandy (cheap kind will do) and beef stock. Liquid should barely cover meat or come to the top of the meat.

Cover with foil. Cook in oven at 350 degrees for ½ hour.

Turn temperature down to 325 degrees and cook for 1 ½ hours or until tender and done.

Take out garlic cloves before serving (optional).

SOURCE: Marena’s Restaurant

Ingredients:

- 2 lbs ground beef chuck

- 1 large grated onion

- 1 egg

- 2 t salt

- ¾ t ground cumin

- ½ t ground coriander

- ¼ cup chopped parsley

- ¼ t cayenne (optional)

Mix all ingredients together well.

Shape into “logs” that are roughly 1½” – 2” diameter and 4” long. You can experiment and make them whatever size or shape you want (meatballs, hamburger, etc).

Broil, bake, or pan saute to cook until brown on both sides. Cooking time will depend on thickness. If using the oven to cook the aforementioned log shape, put on rack for roughly 5-10 minutes per side.

SOURCE: Marena’s Restaurant

- 3 T olive oil

- 10 cloves garlic, peeled & whole

- ½ cup chopped parsley

- ½ cup chopped celery leaves (can also try dried celery maybe)

- 1 t dried tarragon

- 1 T salt

- 1 t ground pepper

- ½ t allspice

- ¼ t ground cinnamon

- 1 ½ cups soup stock

- 6 chicken leg and thigh pieces, cut in 2

Can be cooked on stovetop or in 375°F oven. Meat will get softer if cooked in the oven.

Coat bottom of pot with olive oil. Add garlic and all ingredients before adding the chicken. Stir to make sure chicken is coated with liquid mixture. Cover tightly.

Cook for 1¼ hours (or longer, depending on how you like your meat). The chicken does not brown.

Discard garlic before serving over rice or with bread.

Serves 6.

SOURCE: The Joys Of Jewish Cooking

Ingredients:

- 5 cloves garlic

- 2 T paprika and oil together

- 1 ½ t Telma soup powder

- ¼ t cumin (heaping)

- ½ t black pepper

- ½ cup oil

- ¾ t salt

Mix garlic, paprika and oil together, soup stock, cumin, black pepper, oil, salt.

Dip chicken in the above mixture then lay on tomato in pan.

Cook at 400°F in oven for 35 minutes on bottom shelf.

Move to top shelf then cook for 20 minutes more.

Turn and baste chicken.

Cook 30 more minutes on top shelf.

SOURCE: Rena Franklin

Ingredients:

- 6 oz ground beef chuck, at room temp for 30 minutes

- 1 ½ cup fresh bread crumbs

- ¼ cup finely grated pecorino romano

- 2 large eggs, at room temp 30 minutes, lightly beaten

- 1 garlic clove

- ¾ t salt

- ¼ t black pepper

- 1 ½ cup extra virgin olive oil for frying

If need to keep hot, preheat oven to 200°F.

Combine all ingredients except oil in a large bowl. Mix with hands, being careful not to overmix. Form teaspoonfuls of mixture into marble-sized meatballs.

Transfer to a tray lined with wax paper or a plate.

Heat 1” oil in heavy saucepan over medium heat until hot but not smoking. Fry meatballs 8 at a time until browned, ~ 30 seconds per batch. Drain on paper towels.

Skewer with toothpick. Season with salt before serving.

Makes 60 tiny meatballs or 30 small meatballs.

SOURCE: Becca Franklin