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Something Classic
1323 Central Avenue
Charlotte, North Carolina 28202

phone: 704.377.4202
 

 
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On a recent trip to New York, a friend recommended an Afghan restaurant on the upper West Side.  Of course, my husband Gary wanted to know if there were belly dancers and a hookah bar.  "No, just large Afghanistani men with hair on their backs, grilling kebobs.  But, bring your own wine."  I was game.  So after taking our kids to South Pacific at the Vivian Beaumont Theater, a bottle of pinot noir in hand, we set out on foot for our culinary adventure.  The trek was perfect after several reprisals of Some Enchanted Evening.  We passed some enticing restaurants on 9th Avenue and finally landed on the doorstep of Ariana Afghan Kebab House on Saturday night at 8:00.  There were six bustling tables inside this little rundown spot, yet the smell of grilling meats and magical candlelight beckoned.  There was a twenty minute wait and my three male companions were hungry, patience not being their strong trait.  So, off we went to a wonderful New York Italian restaurant.  Yes, we had pasta, too much Chianti and espresso.

I woke up the next morning and felt different.  I was bothered that we didn't take the time to wait at the Afghan find.  When would we get the chance to experience that again?  I wasn't going to Kabul anytime soon.  Why would we not wait the twenty minutes after the adventure of searching for a wine store and a forty-five minute jaunt?  Have I lost my edge?  As I recall, I think that was me that followed a little boy to his humble home in Serinagur, Cashmere to share a sacred cup of tea with his family on a dirt-floor shanty?  That was also me that hitch-hiked across the Turkish border with a truck driver into Istanbul to scout out the spices at the Kapali Carsi (Grand Bazaar)?  Yes, I had enjoyed that roasted goat outside a cave in Crete.  And again, I was really living life when I took an all day camel trek to a Casbah outside of Marrakesh to share a fabulous sun-down, break the fast of Ramadan feast with a family that I had met along my travels. 
 
What had happened to me and to my edge?  Was this the example I was setting for my children?  Am I getting old at forty-three?  Taking the road already traveled and missing great culinary and cultural experiences is not what I'm about.  Our days are short in this life and I choose to live them living. . . sharing meals and traditions with others who are diverse and with whom I can converse about things that are so different from my current reality.  So, if you venture out, with or without me, let's dine in unknown territories, venture down quiet streets with a flickering lantern at the end and seek out new experiences where we can learn, love and live life to its fullest.
 
Jill Marcus  
Green Goddess
President, Something Classic
Lamb Kafta Kebab
Place the 1 lb lamb in a food processor with a handful of fresh  thyme, garlic, cumin and lemon zest (reserving a little of each for sprinkling over later), a little salt and pepper and 3/4 cup shelled pistachios. Pulse in food processor until mixture is well ground.  Divide the meat into 6 equal. With damp hands, push and shape the meat around a skewer (wooden or metal). Press little ingredients in the meat with your fingers as you go - this will give it a better texture when cooked.  In a bowl, toss some fresh salad leaves and fresh mint. In another, combine one sliced red onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then add ½ cup of fresh parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm some pita bread for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads.   Sprinkle with the remaining herbs and top with the grilled lamb kafta kebabs.  Enjoy with a sturdy glass of zinfandel and some new friends.