New Years Eve Party

The Spread

Roasted Red Pepper Feta Walnut Dip


White Bean Anchovy Dip


Marinated Fresh Mozzarella,
Cherry Tomatoes and Basil


Salami Olive Rolls


My Mother's Hummus

There were also lamb meatballs, marinated tri-tip, and spinach borekas, but these were unfortunately camera-shy (they came out later in the night, when I had less command of my already-mediocre camera skills).

Happy New Year!

Baked Lamb Meatball Hors d'Oeuvres

These would be better fried (or sauteed), but I baked them so I wouldn't be in the kitchen when the guests came.

1 lb ground lamb
1/2 onion, minced (don't use a food processor-- onion becomes bitter if processed)
1/2 bunch cilantro
minced lemon zest from 1 small lemon (or 1/2 large lemon)
1 large egg
1 T cumin
1 T cayenne
kosher salt
freshly ground pepper


Mix it all with wet hands. Add about 1/4 c bread crumbs until mixture is gooey and sticks to itself easily. Form small balls (it should make about 28). Dip in bread crumb-zatar mixture.

Grease baking sheet. Place balls on sheet; brush tops of balls with olive oil. Bake at 400 degrees for about 15 minutes, until balls are no longer pink inside.

Serve with yogurt sauce: yogurt mixed with good olive oil, salt, a 1 clove crushed garlic, and chopped mint.

Lamb Patties with Pomegranate-Orange Glaze, Tsatziki, and Couscous

Tsatziki: mix 1 c Greek yogurt (Trader Joe's makes a great nonfat Greek-style yogurt) with 1 chopped Mediterranean cucumber, 3 cloves crushed garlic, and some olive oil to thin out the sauce and combine ingredients. Refrigerate.

Mix ground lamb with minced yellow onion, shallot, serrano chile; chopped cilantro and mint; salt and pepper; roasted and ground cumin; 5-spice, cayenne pepper, cinnamon, and coriander powders; add one spoon of prepared harissa. add one beaten egg and mix well. check for correct spices by sauteing a small lump of the lamb in a frying pan. form patties and refrigerate until ready to cook.

For the glaze, mix 1/2 c of pomegranate juice, juice of 1/2 orange, 1T honey, orange zest, and coriander in a small pan and simmer until reduced and thick enough to coat a spoon.

Place patties on barbecue. Cook one side until edges turn dark, then flip and coat top of each patty with pomegranate glaze.

Serve with simple couscous (I use whole wheat) and a Rhone wine (I drank a 2001 Crozes Hermitage).