Ground Lamb

Bobotie In the popular South African dish known as bobotie, leftover lamb or beef is minced and combined with bread and spices and baked for awhile before being covered with a custard and baked again. It is generally served in squares or wedges. We have substituted kaffir lime leaves for the lemon leaves called for in the original and used ground meat instead of minced.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.

Market Tip: Avoid packaged ground lamb, which can be extremely fatty. Instead, buy shoulder meat or lamb stew meat, which has some fat, and ask the butcher to grind it.

Can be prepared in 45 minutes or less.

A cold couscous salad and steamed carrots sprinkled with mint would be lovely alongside. Finish with baklava.

Mix chopped cucumber and tomato into plain yogurt for spooning into the pita. Also offer couscous salad and marinated vegetables from the deli. Round out the meal with baklava and grapes.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."

This eggplant and lamb casserole, a taverna staple, is known the world over as the Greek national dish. In this lightened version, it's topped with yogurt rather than the customary béchamel sauce. (Moussaka is often made with beef instead of lamb.)

Can be prepared in 45 minutes or less.

Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens. Of course, the burgers are equally delicious the traditional way. Active time: 25 min Start to finish: 25 min

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Freezer-friendly—and always a big hit with family and friends.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.