• 2 lbs. ground lamb or veal (or 1 lb. of each)
• 2 onions, grated
• 5 Tablespoons parsley, finely chopped
• 1/2 teaspoon dried sweet marjoram or oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 teaspoon Harissa, Ras el Hanout, or gumbo file
• 1/4 teaspoon cayenne pepper (optional)
• salt and pepper to taste

Mix meat, onions, herbs, and seasonings and pound or knead vigorously until smooth. Shape into small lumps around skewers and grill, or form into small balls and sauté.

Contributor's note: Roden is an Egyptian Jew who traveled all over the Middle East collecting recipes and studying the many cultures. Even after owning her book for 35 years, it's still one of my all-time favorites. The recipes are all great, but even more remarkable is the way she writes about the food, the people and how these elements are intertwined.