Don't know how to make street meat......and usually I bash people who seem to come here just to tout their own blog.....but your's is really good!
Linda C

Thanks, Linda. I often struggle with whether to include a link to the blog or not. I was on the fence in the kitchen forum and stopped using it, but I thought since the blog is much more tied to cooking it would be a better fit here. If the collective opinion is that it is rude, I will avoid using it here.

Totally off the original topic: If you liked what you saw on blog, make sure you watch the full episode for butternut squash soup, or at least start watching from the 8 minute mark....this was my first post, and definitely the best.

Enjoy

Andy, I don't have any problem with your linking your blog either, you were right up front about saying it was your blog and people can click the link or not, as they choose.

You aren't selling anything or linking to another product under the guise of posting here, so I'm fine.

I don't have a recipe for "street meet", though, and have never been to NYC or even had "street meat" that I'm aware of!

Annie

Here's a link to the Scrabble site, with a couple of options, including Pogo. I play on my iPod Touch, it's pretty addicting.

Here is a link that might be useful: Scrabble

A dyed-in-the-wool West Coast person here, so I'm the last person to know about New York street food.

However, I did want to recommend a favorite cookbook that may offer what you are looking for and much besides. It's one of my favorites:

Mediterranean Street Food: Stories, Soups, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa and the Middle East. It's by Anissa Helou, who's Lebanese; just reading it will have you slavering.

I linked to the earlier edition on Amazon because there are more reviews. I have the later edition, which came out in 2006.
Carol

Here is a link that might be useful: Anissa Helou's Mediterranean Street Food

Sorry, wrong thread. Two weeks of deep snow, my mind is gone. But I did get the basement steps shoveled out!

I'm curious about street meat too, we have a couple of carts near my office in Baltimore with very good food.

"Halal" simply refers to what foods are permitted if you are following Islamic dietary law...it has nothing to do with any given recipe. The meats sold at such carts must be slaughtered and handled in specified ways, much like kosher meats.

"Street Meat" could just about mean anything from hot dogs to bbq if it's sold from a cart or kiosk.

From the description you gave, Andy, I suspect that you're thinking of a grilled meat, marinated in Middle Eastern seasonings.

I suspect that the chicken/lamb you've had has been marinated in a fairly typical Middle Eastern combo of yogurt, coriander, cumin and other ingredients. It's one of those things I just make, I don't have a written recipe. But, I found a recipe which sounds about right.

Arab Marinade for grilled meats:

2 garlic cloves, crushed
1 dried red chili, seeded & chopped
1 1/2 T cilantro
1 T coriander seeds, crushed
1/2 inch piece of fresh ginger, peeled and grated
1 1/2 t ground coriander
1 t ground turmeric
1 1/4 c yogurt
1 T lemon juice
1 1/4 lb lean lamb, skinned dark meat chicken or pork steaks

Marinate the meat for a few hours or overnight before cooking on the barbecue.

Not having ever had the meat from the stand you frequent, I'm not sure about the sauce, but I suspect that it is some form of yogurt sauce...perhaps a simple raita type sauce, which is yogurt mixed with shredded vegetables or fruit of one sort or another, sometimes with garlic, mint, cilantro or cumin. Or, a mixture of yogurt, tahini, some similar seasonings and maybe a bit of mayo to tone down the yogurt tang.

Readinglady, thanks for the link -- I am going to pick up a copy, as the recipes in it sound really good!

RachelEllen,
Awesome, your recipe sounds really promising! Going to give it a shot this week, and I'll report back how it is. If it is what I think it is, I might even make a video of it for the blog :)

While we are here, any good recipes for falafel?

Thanks,
Andy

MomJ47,
That's understandable, when things get crazy/hectic here I tend to lose it too!

I was hoping it wasn't just a sarcastic message indicating I was spamming the board with my blog link :)

Hopefully the snow gave you a good excuse to be in the kitchen :)

Andy

RachelEllen,
I tried your recipe - it was pretty tasty, but wasn't quite the same. I'm sure the vendors that I have tried must have doctored it up a bit.

I am thinking maybe a little cumin and not sure why the ground coriander and crushed coriander...

Thanks again, and I'll keep searching...

Andy

RachelEllen (and others),

I finally settled on something pretty decent...its not really the same as what I get in NYC, but close enough for now...

(The Meat)
1 package boneless skinless chicken thighs
1 tsp paprika
½ tsp curry
1 tsp fresh ginger, grated
2 tsp cumin
¼ tsp cinnamon
¼ tsp nutmeg
6 oz tomato juice
1 medium onion, sliced thin
2 tbl olive oil
1 tbl vinegar
10 shakes tabasco or similar hot sauce. I use Tapatio, which is hotter and richer than Tabasco but not insane. El Yucateco is also good, but MUCH hotter.
salt and pepper to taste (I like a teaspoon)

(the rice)
1 cup basmati rice
2 cups water
½ tsp turmeric
4 cloves
1 bay leaf
1 tsp kosher salt

Served up with some tzaziki and salad, and its close...

I have put up a video of me making it if you are interested (see link)

Thanks again!
-- Andy

Here is a link that might be useful: That Jew Can Cook (my blog with the Street Meat video)

I think I'll try this. I agree with LInda - your blog is great! and I'm intrigued by the street meat. Been to NYC a few times but must have walked right past. LOL

That will be fun. My 12 yr old loves stopping at the street vendors - we'll call it a NYC night and maybe watch a DVD of the Phantom or Desire Under the Elms or Grease or something...:-)

Andy your post couldn't be more timely. I am trying to make something akin to "street meat" for a barbecue next week. I have found lots of recipes online, under the search term "shwarma." Problem is, I don't know if they are any good. Being mostly vegetarian I am at a loss for "tried and true" meat recipes, and when I do make them, I am not much of a judge whether or not they are good. This weekend I'm trying Moroccan grilled chicken. That's my other question, how to get that rotisserie taste on them without the rotisserie. Maybe not possible.

Although I make it homeade, I have found that the best falafel comes from a dried mix. I used to be able to get it in bulk at the health food grocery. So I guess my recipe won't be an episode for your blog, lol!

Oh, BTW, my recipe for the sauce is equal parts yogurt and tahini, with all the seasonings from tzatsiki--in my case dried chives, parsly and mint, with a dash of lemon juice and then a little honey to cut the sour yogurt and lemon. If I wasn't such a hash cook I would have used fresh stuff, with scallions instead of dried chives.

Well, after I watched your blog I have another recipe you might want to try, it is from my barbecue post from last week, the recipe came from Caliloo/Alexa. It was very good and spicy. My adaptations include using half beef and half ground lamb, and also adding grated feta. I broiled it in burger shapes, but then my broiler gave out.

Ground Lamb on a Stick (from Alexa/Caliloo on the Gardenweb Cooking Forum)

This is a very old and traditional Middle Eastern recipe. The trick is getting the meat to hold onto the skewers. Be gentle with them. As they cook the meat will harden and hold fast. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
Â1 green chili, finely chopped
Â1 large onion, finely chopped
Â1 pound lamb (or beef)
Â2 teaspoon coriander
Â2 cloves minced garlic
Â1 teaspoon chili powder
Â1 teaspoon garam masala
Â1/2 teaspoon ground cumin
Â2 teaspoons ground almonds
Â1/2 teaspoon turmeric
Âvegetable oil
Â1 egg
Preparation:
Preheat grill. Mix all ingredients together. Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible. Place on grill, brush with oil and cook until done. Remove from skewers and serve. Traditionally served with rice and onion slices.

Here's my photo, and you can see the sauce I mention above on it.

I have total kitchen envy! I love islands. What kind of rice cooker do you have. I've been toying with getting one since I have ADD in the kitchen and often ruin my rice cooking it the traditional way.

Thanks Stacey and lpinkmountain!

lpink,
Your ground lamb recipe looks fantastic, I will have to try it soon!!

I love falafel too, which is strange since I am a staunch meataholic and there is no bacon in 'em! I have an aversion to deep frying stuff (unless I am drunk), and my cousin gave me a really great recipe that bakes them in patties and uses canned chick peas....I may have to do an episode on these soon, they are so good (and I'm kinda running out of ideas).

I'll also give your white sauce a try, mixing in the tahini sounds really good.

Thanks again
Andy

Andy - my compliments on your blog. It's very enjoyable.

Here's a falafel recipe that was shared with me by a Jordanian woman who was in my culinary school classes:

FALAFEL

1 lb. dried chickpeas
2 tsp. baking soda
2 slices of bread
4 garlic cloves, peeled
1/4 cup chopped parsley
1/4 cup cracked wheat
2 tsp. salt
1/2 tsp. black pepper
1 tsp. coriander
1 tsp. paprika
1 tsp. ground cumin
4 Tblsp. breadcrumbs

Soak the chickpeas overnight in 10 cups of water and the baking soda. Drain and grind with a food processor. Wet the slices of bread. Squeeze out the water and add with the garlic and parsley to the ground peas; grind. Soak the wheat in hot water for 20 minutes. Drain and add to the mixture with seasoning and breadcrumbs. Mix well and let stand for 15 minutes. Form 1-inch balls. Deep or shallow fry until golden brown.

I would definately like an episode on baked falafel. That's why I stopped making them, I don't like to deep fry things either, mostly for the cleanup and also I don't do it that often and so the oil will go mostly to waste. Oh, there's an idea, fry them in bacon grease, lol!

I find falafel made from soaked uncooked chickpeas like the recipe that pat posted taste the best.

Stacy, you have to let me know how it comes out, and what your 12 year old thinks -- it would be impressive if the palate of someone his age can deal with this much spice!
Pat, thanks for the compliments AND the your recipe sounds really really good (and much more authentic than mine). I try not to fry very often, as I am fat enough without frying, so I am going to save this for a special occasion!

LPink, bacon grease makes the world go 'round! I love your idea (my previous comment of me being overweight notwithstanding) :)

Cloud, I agree...

Here is my go to recipe for falafel...its not really authentic and really a lot different than the standard deep fried balls, but its a good quick weeknight meal that is really tasty. It has become a staple for us to make on 'Lost' nights (I bet Sayid never ate falafel like this!)

Maybe I should call it a falafel inspired veggie burger to not deceive anyone...

Falafel inspired Veggie Burger (courtesy of my cousin Erin)Â
-------------------------------------------Â
1 15 ounce can garbanzo beansÂ
1 small onion, finely choppedÂ
2-3 garlic cloves, finely choppedÂ
3 tablespoons fresh parsley, choppedÂ
1 tablespoon fresh cilantro, choppedÂ
1 teaspoon lemon juiceÂ
1 teaspoon olive oilÂ
1 teaspoon corianderÂ
1 teaspoon cuminÂ
½ teaspoon dried red pepper flakesÂ
2 tablespoons flourÂ
1 teaspoon baking powderÂ
Salt and pepper to taste

Directions:Â
Preheat oven to 375 degrees.Â
Drain and rinse the garbanzo beans.Â
Put in a medium sized bowl and smash with a fork.Â
Add the rest of the ingredients and mix well.Â
Form into small balls, about 1½" in diameter and flatten into discs (to make it easier to brown).Â
Place onto an lightly oiled baking pan.

Bake for 15-20 minutes on each side, until nicely browned (since itÂs baked, only the part actually touching the pan will be browned and crispy).Â
Serve with mini pita pockets, hummus, tahini sauce, tzaziki, tomatoes, lettuce and/or cucumber

Thanks again for the help and all the kind words...Â
Andy

I certainly will Andy! But don't underestimate him - we live in Buffalo wing country and while he doesn't order them "suicide" he definitely prefers his wings "hot" - LOL

And I made Sara Moulton' black bean soup last night and he declared it "a little bland" hahaha. It was.

Andy, do you have any Middle Eastern grocery stores in your area? There are usually prepared spice mixes in the correct proportions that are probably closest to the flavoring in your Street Meat.

Most of the ones I buy are imported from Lebanon. The Shisk Taouk Spice is usually used on chicken kabobs (but I also like it with lamb) and the ingredients are: white pepper, sweet pepper, laurel leaves, cinnamon, nutmeg, cloves, coriander. The Kafta Spice contains: coriander, cardamon, paprika, galangal, cloves, black pepper, nutmeg, sweet pepper, hot pepper. Kebbe Spice has: marjoram, cumin, rose, basil, cinnamon, sweet pepper, black pepper.

That's a good place to start exploring flavors.

Where I come from, a rural area, you start talking to someone about Street Meat and they know you're talking about the raccoon, possum, or groundhog that got plastered by a Ford.

Ruthanna,
I actually have a Turkish shop not too far from me, what a great idea!!! I'll let you know how it works out (even if its a bust, they have the most amazing feta cheese there!)

KFrame,
Ha!! Scary thing, is that it *could* be a very similar ground creature in the mix and we'd never know! I'm sure with those spices, even possum would be tasty.

--Andy

LOL Michael, same way around here.