Susmita Sharma's shami sliders

Preparation

Baking Directions:

From the time she was in grade school, Susmita Sharma has been a secret foodie.

Raised in a strictly vegetarian Hindu home in Pune and New Delhi, India, Ms.

Sharma first tasted meat sliders at a friend’s home.

The 10-year-old was thrilled by the idea of the forbidden food, even though she expected her mother to disapprove.

Instead, her mother — an English teacher who pushed her children to experience new things — told her daughter that if she liked sliders, she should eat sliders.

Traveling the world to pursue her education (Ms.

Sharma is a molecular biologist), she sampled dozens of different cuisines before settling in Seattle fifteen years ago.

As precise a cook as she is a scientist, Ms.

Sharma, now 37 years old, cooks her life.

Here she has combined brioche with shami (lamb) sliders to create an appetizer that is more American slider than the secret favorite of a little Hindu girl in India.

Place the oven racks in the bottom and top positions and preheat the oven to 200° F.

To make the lamb sliders: In a large skillet, combine the lamb, onion, 1⁄2 cup water, the lentils, garlic, ginger, salt, cinnamon, cayenne, cumin, coriander, black pepper, and cloves.

Bring to a simmer, cover, and cook about 20 minutes, until the lamb and lentils are cooked through.

Uncover and cook for 3 to 5 minutes more, until any excess water is evaporated.

Transfer the meat mixture to a food processor and process into a paste.

It should be thick enough to shape into balls.

If the mixture is too wet, add a few tablespoons of flour.

Using a spoon or ice-cream scoop, portion the mixture into 1-inch balls, then flatten into patties approximately 1 1⁄2 inches in diameter.

In a small bowl, beat together the egg and the remaining 1 tablespoon water.

Place the almonds in a shallow bowl.

Dip the kebabs in the egg, then roll in the almonds to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.

Add 8 kebabs and cook about 4 minutes, until well browned on both sides.

Transfer the patties to a baking sheet and keep warm in the oven until ready to serve.

Wipe out the skillet and repeat with the remaining 1 tablespoon oil and kebabs.

To make the sauce: In a small bowl, stir together the yogurt cheese, shallot, lemon juice, cilantro, and mint.

Season with salt to taste, cover, and refrigerate.

To make the sandwiches: Using a 2-inch biscuit cutter, cut the toasted brioche into circles.

Place the brioche rounds on a wire rack set over a baking sheet and keep warm in the oven until needed.

Toss the greens with the olive oil and salt.

Top each brioche round with a generous teaspoon of the yogurt sauce then place a lamb kebab.

Dollop a small amount of the yogurt sauce on top of each kebab, then top with the greens, and serve.

From "One Big Table" by Molly O’Neill.

Copyright © 2010 by Molly O’Neill.

Reprinted by permission of Simon & Schuster, Inc, NY

Tips:

Both the meat paste and the sauce can be stored in an airtight container in the refrigerator up to one day.

Let the meat paste come to room temperature before forming the sliders.