Gather round, folks. Roll up. I have a clutch of meaty treats for you this week. Very international in origin, too. In the Middle East (and I include Cyprus in that), grazing for sheep, goats and cows is sparse, to say the least. In consequence, much of the meat can be tough (I except lamb and veal raised in what I call “un-natural” circumstances from this) – and many recipes call for mincing or fine chopping. Some cooks – especially in France – dislike a “meat mincer”, considering that it crushes and tears the meat. They prefer it to be chopped finely with a sharp knife or a “Demi Lune” (this latter is a very useful instrument, which, being two handed can be used quickly and efficiently)

“Lamburgers”

These make an excellent alternative to beef burgers or the spicier, herby lamb-meat “Kofta”.

Ingredients for six Burgers

700 g /1½ pounds freshly-ground lamb
1 small onion, peeled and grated 1 clove garlic, peeled and very finely chopped
1 teaspoon ground cumin
2 tbsp dry bread crumbs
A few drops of Worcestershire sauce (optional)
Salt and freshly ground pepper to taste

For Serving

6 lightly-toasted hamburger buns
Sliced fresh tomatoes
Lettuce leaves or shredded lettuce

Method

1. Preheat your grill.

2. In a large bowl, combine the lamb, onion, garlic, cumin, bread crumbs, Worcestershire sauce if dusing and salt and pepper.

3. Lightly mix the ingredients together, taking care not to compress the meat.

4. Shape the mixture into six evenly-sized patties. (

5. Season the patties lightly on both sides with salt and pepper and grill or broil for five minutes per side.

6. Serve on the buns with tomatoes, lettuce and any pickles or other items of choice.

Lamburgers are also beautifully completed by a good splodge of Strangato Yogurt into which you have mixed some finely chopped parsley and/or chives.

Fillet of Beef with Candied Shallots

The biggest, most tender beef fillet may be imported frozen, but I opt for local fresh beef when I can. The size may not be consistent but the flavour and fibres have not been diminished by freezing.

Ingredients for 4 servings

500 g of beef fillet

300 g shallots (or the white part of salad onions)

70 g clarified butter (*)

200 g caster sugar

Half glass of a rich red wine

10 cl beef stock

Salt and pepper

Method

1. Preheat the oven to 150?C

2. Sauté the beef in 50 g of the clarified butter until browned all over.

3. Season with salt and pepper.

4. Cook in the oven for about ten minutes. When cooked to your wishes, remove and set aside.

5. While the fillet is cooking, brown the shallots/onions in remaining butter in a non-stick pan.

6. Add the sugar and cook on a very low heat until the sugar starts to caramelise. Remove from flame and after about 15 seconds, add the wine.

7. Stir and return to low heat and simmer until the juice is reduced by half.

8. Add the beef stock and simmer for a further ten minutes, or until the sauce has the flavour and consistency you like.

9. Slice the fillet, put on a warmed platter, surround with the sauce and serve, along with a green salad and a good quality red wine.

Beef Borek (Minced Beef Pastries)

Ingredients – for 4-6 portions                                                                                                                                             250 g beef mince                                                                                           1 onion, chopped                                                                                           1 pinch cinammon                                                                                        1½ cups parsley                                                                                              2 eggs, beaten                                                                                                 6 filo pastry sheets                                                                                                             Vegetable oil

Method

1. 1.    Gently sauté the onion until soft, turning several times.
1. 2.    Add the beef mince and fry until brown, stirring now and then.
2. 3.    Add a pinch of cinnamon, salt and pepper and the parsley (chopped) 
3.        and stir well.
4. 4.    On a gentle heat, add the beaten eggs, taking care not to let them
5.        scramble. Let this mixture cool.
1. 5.    Place 2 or 3 tablespoons of beef mixture about 4cms /1½ inches from
2.        bottom of the filo pastry sheets, leaving 2.7 cms / one inch either side.
6. 6.    Pull the filo up from the bottom, with the sides to the centre and
7.        continue to roll. Place boreks (fold side down) in a frying pan with 
8.        heated vegetable oil.
9. 7.    Fry on both sides until golden. Serve at once and mind your fingers!

Making Clarified Butter

This is butter from which all milk solids have been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter, before burning. It is an excellent fat for pan-frying.

To make it…

Put the butter in a heavy pan over low heat and let it gently melt. A froth will form on the surface – skim this off. This will leave a clear yellow layer on top of a milky layer. You must then gently pour the clear fat into a bowl or jug, leaving the milky stuff behind. You may dispense with this, though it can be used in soups.