Enjoy a variety of international cuisines for breakfast, lunch and dinner. Full menu at: http://ihouse.berkeley.edu/dining/menu.php

Mediterranean Lunch (7/30) Menu: Hummus, Baba Ganoush, Greek Salad, Tomato Soup w/ Israeli Couscous, Chicken Souvlaki, Grilled Marinated Lamb, Orzo w/ Roasted Vegetables, Pita Bread, Roasted Vegetables

Featured recipe of the week:
Grilled Marinated Lamb in Pita Pockets (served during Mediterranean lunch on Wed. July 30th.)

Ingredients:

• 30 Lbs Lamb, cut in thin strips
• Olive Oil
• 1 quart Red Wine Vinegar
• 2 cups Garlic, chopped
• 4 cups Fresh Mint
• 2 cups Fresh Oregano
• 1 cup Dried Oregano
• 1 cup Dried Thyme
• Salt and pepper to taste
• Pita Bread
• Lettuce

Sauce:

• 6 qts. Plain or Greek Yogurt
• 2 cups Lemon Juice
• 4 bunches Fresh Dill, chopped
• 4 English Cucumbers, diced small
• 1 bunch Fresh Mint
• Salt and Pepper

Procedures:

1. Marinate meat with oil, red wine vinegar, and spices for 1-2 hours.
2. In batches of about 25-50 portions, stir fry marinated lamb.
3. Mix ingredients for sauce.
4. Grill pita bread. Split pita in half, fill with lettuce, lamb, and sauce.

Pop Quiz! Name that movie:

[upon learning Ian is a vegetarian] What do you mean, you don’t eat no meat? [The entire room stops, in shock. We hear plates break and there are gasps.]
…That’s okay, that’s okay. I make lamb.