Lamb Kefta Kebabs In Carcassonne, France
The imposing ramparts of the fortress of Carcassonne, located in southwestern France, once defended the French kingdom from invasions by the Arab rulers of Spain. Arabs briefly captured the castle in the eighth century, before being pushed back. Carcassonne was strengthened and remained impregnable for centuries.
The walls of Carcassonne are punctuated by a series of watch towers from which attacking armies could be spotted and intruders repelled. Within the walls lay an entire town, which is still very well preserved. With its own food and water supply, Carcassonne was designed to withstand any siege. When it fell in 1209 it was not to Arab invaders, but to an army sent by the Pope. The town was home to a large number of Cathars, a religious movement that had been declared heretical. The city was forced to surrender, and the entire population was expelled.
By the nineteenth century the fortress had long been abandoned and starting to fall into ruin. The French government had slated it for demolition when the local population started a campaign to have the walls restored. Restoration work started in 1853 and lasted for decades, creating what is today one of the most popular tourist sites in France.
Walking through the medieval streets of Carcassonne is an unforgettable experience and you will feel like you have been transported back in time to the days when knights roamed these very streets and the town was lively and bustling.
One of the best things to do in Carcassonne is to go for a walk along the top of its walls. The fortress is built on top of a hill whose slopes are covered by vineyards, and being on the battlements gives you a spectacular view of the surrounding countryside. The biggest landmark within the town is a cathedral whose foundation was blessed by Pope Urban II in 1096. This was only a few months after he had launched the First Crusade, urging European kings to go to the Holy Land and conquer Jerusalem.
The Crusades would have a profound effect on life in medieval Europe, for the crusaders experienced life in Arab lands for the first time and came back with a taste for spices, silks and perfumes. The cuisine of European courts was transformed as cooks began to use exotic ingredients such as saffron, pepper and cinnamon. Eventually Europeans would set sail to discover for themselves the eastern lands where such delights were grown.
We had a taste of these delightful Middle Eastern Kebabs in Carcassonne, their unique aroma and flavours instantly transporting us to lands far away! Saffron is used in cream sauces in French cooking and is also employed here as a butter baste to lacquer the kebabs with its distinctive golden orange colour and rich taste.
Lamb Kefta Kebabs
These tasty kebabs are best grilled but can be pan fried with excellent results too. You can also make hamburger style patties from the lamb mixture instead of moulding them on skewers.
1 large onion, peeled and quartered
2 large cloves of garlic, peeled
1 cup each, packed: fresh coriander, mint and parsley, well dried with paper towels
2 slices of bread
1 egg
Salt to taste
1/2 tsp each, ground: black pepper, cinnamon
1 tsp sumac
1 lb ground lamb or beef or an equal mixture of both
2 tbsp butter
1/4 tsp saffron strands
Combine onion, garlic, fresh herbs, bread, egg, salt, pepper, ground cinnamon and sumac in food processor. Process until minced.
Add ground lamb and process again until well combined.
Transfer to a mixing bowl, cover and refrigerate for at least an hour or longer.
Warm butter for 20 sec in the microwave and mix in the saffron. Let it rest on your kitchen counter for about 1/2 an hour or longer for the colour and flavour to develop.
Heat outdoor barbecue grill to medium.
Divide lamb mixture into 12 equal portions and roll into balls. Press a skewer into a ball and mould the meat around the skewer in a sausage shape, about 4 inches long and 1/2 inch thick. Proceed similarly with remaining lamb mixture.
Place skewers onto grill and cook until almost done, flipping once, about 5 min per side.
Brush kebabs with butter saffron mixture and grill for another 2 min per side.
When kebabs are cooked through and lightly browned, remove them to a platter and serve with wedges of lemon.
Makes 12 Kebabs
