Kebabs

Kebabs are common in the mid-east. They are normally
bulghur and ground lamb or goat, with flavoring
made into a paste and cooked on a stick. They are not
the same as kafta, doner, or the Russian sashlick,
which are all pieces of meat on a stick.
Our recipe is intended to make a dish that like the
regular kebabs, is rich in protein, but is richer in
vitamins and is tastie.
Notice that the mushrooms must be dry to allow us
to get in enough of their goodness.
1/2 cup bulghur
1 oz dried oyster mushrooms
1 Tbs melted butter
1 Tbs soy sause
1 Tbs lemon juice
1/4 tsp fresh-ground black pepper
1/4 tsp cinnamon
1/4 cup onions, chopped
1/4 cup black olives, chopped
1/4 cup pine nuts
Cover the bulghur with water and allow it to soak an
hour or more in the refrigerator. When it has swollen
and is soft, squeeze out the excess water, but save the
water to be used if the paste needs to be softer to
work. Add all other ingredients, except the pine nuts
and grind them togeter in a meat grinder. Next kneed
the paste, so that it is well mixed and grind once
again. kneed in the pine nuts.
Even with raw meat, it is common to serve raw, but
it is really better cooked. Form it into small, weinerlike
shapes, either around skwers then grill, or just put
the weiner-like pieces into a skillet with a little butter
and fry slowly until they are brown, then serve.