Surviving “Hurricane” Irene

I had all these ideas about live blogging from the “Hurricane” that stormed through this weekend, especially after we lost power and had to entertain ourselves in the dark. But then, I remembered something I hadn’t before: the internet needs electricity, too. So there I was, two lamps: one gas, one oil, and a fridge full of soon to spoil meat and veggies. What to do?! I had my dad photograph the process, but since we had no running water, I had to nix a number of the least flattering.

I love cooking about as much as I love eating, and since I recently returned from a year living and working in Turkey, I  have been harassing my friends and family with tales of delicious foods from my year there. And, with nothing else to do, I decided we would make one of my all time favorites to help pass the time: Durum.

Durum is ground, spiced meat that is packed onto a skewer and grilled. The meat is then rolled up in lavash bread and garnished with a Turkish salsa and hot pepper flakes. After emailing back and forth with friends in Turkey, and tweaking it a bit myself, this is the recipe I have decided upon. It incorporates a few items not found in traditional durum simply because I can’t find everything I need in this country (has anyone ever seen hot pepper paste and if so, where?)

Duxbury Durum

For the meat:
1/2 lb ground beef
1/2 lb ground lamb
1 large chunk of roasted red pepper, diced
1/2 t chili powder
1/2 t red pepper flakes
1 T cumin
juice of 1/2 a lemon
3-4 grinds of sea salt
5-6 grinds of coarse black pepper
4 metal skewers

Turkish Salsa
3 medium tomatoes, diced
1 medium onion, diced
juice of 1/2 a lemon
a big handful of flat-leaf parsley, chopped
1 seeded jalapino, diced
salt to taste

Heat up the grill (charcoal is best), turn on oven (about 200F) Combine the spices (roasted red pepper, chili, hot pepper flakes, cumin, lemon juice, salt, and pepper) in a bowl with the two meats. Mix together (go on, get your hands dirty!) Let sit for 20-30 minutes. Combine diced tomatoes, onions, lemon juice parsley, jalapino and salt in a bowl, mix and let sit. Pack the meat onto metal skewers (see photo) and cook on grill for about 5 minutes on first side then 3 on the next (you don’t want them too dry, but cook until firm.) Heat lavash in oven, wrapped in tin foil for 5 minutes.
Push meat off skewers onto heated lavash, spoon salsa over, and if you like heat, sprinkle with additional red pepper flakes to taste. Roll up and eat.

Afiyet olsun! (Bon appetit!)

About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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One Response to Surviving “Hurricane” Irene

  1. Karen says:

    Irene put a damper on blogging for me as well. I’m happy that you made this recipe and shared it. It really sounds delicious.

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