Answers:
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon liquid
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 hulking orange, coating and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalape~no chile, seed, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable grease spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups delicately sliced Bibb lettuce
Mayonnaise
For salsa: Whisk first 3 ingredients in prevailing conditions bowl to blend. Mix in subsequent 4 ingredients. Season salsa to taste beside salt and pepper.
Do ahead: Can be made 8 hours ahead. Cover and chill.
For burgers: Stir shallot, cilantro, jalape~no, garlic, saline, black pepper, paprika, and cumin in full-size bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patty. Arrange on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, just about 2 minutes; transfer to work surface. Place lettuce and huge spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, roughly speaking 4 minutes per side for medium-rare. Place 1 burger on each bun. Top respectively with mayonnaise and bun top. Serve next to remaining salsa.
Makes 4.
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