Meat Balls on a Skewer


        1 Ib. Iamb neck meat
        1 tsp. salt
        1/2 tsp. pepper
        1/2 Cup finely chopped onions
        1/2 Cup chopped parsley
These are best when broiled over charcoal. The Lebanese eat them hamburger fashion inside a loaf of Arabic bread which catches all the well flavored meat juices.

Grind meat several times through fine blade of the meat grinder. Mix well with other ingredient, and form into balls the size of an egg. Thread the meat balls onto skewers for broiling. If the meat balls are to be broiled in an oven they should be sprinkled lightly vwith olive oil. Broil until rare, medium or well-done, according to taste. Serve with laban and green salad.

Vary these meat balls by adding an unbeaten egg white to the mixture. Form into patties, dip in flour and pan-fry in hot fat. Serve with potato chips and salad, or a sauteed vegetable such as green beans, carrots or peas.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)