Thin but tasty lamb chops and broiled lamb patties filled with cheese were the best entrees; each had a bracing lamb flavor.

The grilled chopped lamb patties and lamb simmered with fresh cheese are as sprightly as the belly dancer who performs on weekend nights.

I call these lamb patties Moroccan style because they include cumin, garlic, black pepper and parsley, flavors I associate with that country.

These ginger-and-garlic-scented lamb patties are like exotic hamburgers.

The Turkish ground beef and lamb patties (kofte) were also delicious, packed with flavor.

Diners desiring spicy heat might try shammi kebab, lamb patties served with cooling mint sauce.

Luli kebab was equally good: tasty lamb patties cooked medium rare along with a lusty potato cabbage cake.

The minced lamb patties, while flavorful and spicy, were tough.

I sprinkle the lamb patties with a small amount of the ground spice and then cook them in a skillet or on the grill.

In the quick recipe below for lamb patties, the ground meat is seasoned with garlic and cumin and the patties are small, four or five to each diner.